- Level: Easy
- Total: 12 hr 40 min (includes brining time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 70 g
- Protein
- 27 g
- Cholesterol
- 168 mg
- Sodium
- 775 mg
- Level: Easy
- Total: 12 hr 40 min (includes brining time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 70 g
- Protein
- 27 g
- Cholesterol
- 168 mg
- Sodium
- 775 mg
Ingredients
Chicken Wings and Brine:
Pickled Celery:
Wing Glaze:
Directions
- For the chicken wings and brine: Combine the salt, sugar, vinegar and 5 cups water in a nonreactive container and stir until the salt and sugar are dissolved. Put the chicken wings in the brine and marinate, refrigerated, at least 12 hours.
- For the pickled celery: Put the vinegar, sugar and pickling spice in a saucepot. Add the celery and bring to a boil over medium heat. Remove from the heat and let the celery cool in the pickling liquid. (You can also store the celery in the pickling liquid.)
- For the wing glaze: Combine the honey, vinegar, soy sauce and lemon juice in a large bowl and mix thoroughly.
- Preheat the oven to 375 degrees F.
- Remove the wings from the brine and discard the brine. Put the wings in a roasting pan and bake until a meat thermometer inserted in the wings registers 165 degrees F, about 25 minutes. Toss the hot wings in the wing glaze to coat.
- Serve with the pickled celery and your favorite dipping sauces.
