- 1 Gallon room temperature water
- 1 cup sea salt or Kosher salt
- 1 cup Raw cane sugar
The sugar and salt should dissolve in room temperature water but the water can be heated to get everything into solution.
Chill the brine and immerse chicken parts then place into the refrigerator.
Brine for 2 to 3 hours then rinse chicken under cold running water.
Pat down the chicken with paper towels to dry and then apply rub, oil, or whatever your choice of coating.
Note: 1 gallon of brine is about enough for a small chicken. Reduce the quantities of the ingredients for lesser amounts of poultry. A 1/2 gallon of sulution is more than suitable for 16 to 20 wings or drumettes.