Combine water, salt, sugar, pepper, rosemary and garlic in a large stock pot over medium high heat. Stir until combined. Heat until it begins to boil, about 3-5 minutes. Stir constantly.
Remove the brine from the heat and cool completely in the refrigerator.
Once cooled, add the wings to the brine. The wings should be covered completely with brine. Place in the refrigerator for 1- 2 hours..
Remove from brine and pat dry. Cook using preferred cooking method.
Notes
TIPS:
Brine must cool completely before adding the wings. Adding the wings to a hot brine will partially cook them.
It is important to use kosher salt (not table salt). Using table salt will make the wings too salty.
Cooking Methods: Add sauce such as BBQ, Buffalo or Sweet Chili for the last 3 minutes of cooking.
Air Fryer: place in air fryer basket evenly spaced and cook at 400F for 16 minutes. Flip halfway through.
Oven: Preheat oven to 400F. Line a sheet pan with foil. Place a cookie cooling rack on top of the sheet pan, and spray generously with nonstick pan spray release. Spread brined chicken wings evenly on the cooling rack. Cook for 30-35 minutes, turning halfway through.
BBQ Grill: Grill over high heat for 5-6 minutes on each side.
Stove Top: Add oil to pan and cook over medium heat for 10 minutes on each side (20 minutes total).
Nutrition Facts calculated if entire brine is consumed. Nutrition values will change when it is added to wings, as not all of brine will be eaten.