Those looking to fry their chicken wings can also consider a flavorful wet brine, which is easy to make if you follow Gaw's ...

A smoky rub and a sticky, spicy glaze give double the flavour. I like to brine my wings as it plumps up the chicken, but this is optional. You’d need to brine the wings at least 4 hours before ...

and then add chicken, pork or turkey. Refrigerate for a minimum of 12 hours, but no more than 24. Cook your protein as directed. In general: Wet Brine for White Meats versus Dry Brine for Red Meats.