Brine (8 cups water, 2/3 cup kosher salt, 2/3 cup sugar)
Buffalo wing sauce below (Frank's Red-Hot Sauce, butter, vinegar)
Notes: This recipe is very scale-able. You can make as many wings as you like, and you may not have to increase the brine to cover the wings. Also, please note that if you're going to brine the wings, you'll need a big enough container to hold the water and wings, plus refrigerator space to hold the container.
Make the brine in a large bowl or pot, letting the sugar and salt dissolve in tepid water. This can take a few minutes, so be patient, whisking the water occasionally until the sugar and salt dissolves. I usually start the brine water first, 20 minutes before I start cooking or earlier in the day, so that when I need it, the brine is ready.
If you don't buy the wingettes but full chicken wings, cut off the wingtip and separate the drumstick and the wing , or the "two-bone" as my daughter calls it. If you're not really sure how to cut up wings, watch this handy dandy video.
Add the wings and let brine in the fridge for 1-3 hours.
When you're ready to cook the wings, preheat oven to 425 degrees.
Take out bowl/pot of chicken from the fridge and rinse chicken well, and I mean really well -- I dump them out into a clean sink and rinse them with the faucet sprayer. Dry on paper towels and then place on a baking sheet or baking sheets if you have a lot of wings. I use Silpats, so the chicken doesn't stick to the baking sheet, but one could also use non-stick aluminum foil or teflon baking sheets. Sprinkle with fresh ground pepper and put on the middle rack of the oven.
Cook the wings for 30 minutes or until they start browning on one side and then flip over. You can flip them occasionally from this point, so they brown on both sides, and you'll notice some wings will brown more quickly than others. You can rotate the baking sheet(s), and/or move the wings around on the tray for even browning.
When they are crispy to your liking, take them out and toss with the buffalo wing sauce. You can serve the wings at this point.
Buffalo Wing Sauce
Frank's Red-Hot Sauce (1 small bottle)
4 tbs. butter
1 tbs. white vinegar