Easy and Delicious Recipes
Copycat Chipotle Pollo Asado is one of the tastiest grilled chicken recipes I’ve made recently. This chicken is flavorful and tender with lime and orange juice in a chipotle-based marinade. Fans of Chipotle Mexican Grill will recall that the chain finally introduced a fresh chicken Read More
You are concerned about how long it takes to cook salmon at 400 F since it is more complex than you believe in preparing salmon. When cooking salmon, it’s essential to use the proper technique and temperature so that the fresh salmon fillet flavor is Read More
Would you like to make the most delicious and simplest chicken wing brine? With an extra spicy kick, this simple brined chicken wing dish is salty, a little bit sweet, and spicy.
Without a doubt, one of the most well-liked party dishes is chicken wings. I adore chicken wings, especially using a Blackstone griddle, but also Hennessy Chicken Wings, and even these Keto Chicken wings are amongst my favorites, as you may know if you often make my dishes.
There are several benefits to liking chicken wings, including affordability, taste, and crowd-feeding capacity. Is there a way to improve wings even more? Yes, brining them!
When chicken wings are brined, they go from excellent to superb, whether they are baked, fried, or grilled. Learn how to prepare this Simple Chicken Wing Brine; your next batch of wings will be the greatest.
Fun fact about chicken wings: 444 chicken wings set a global record for most wings ever. An individual by the name of Patrick Bertoletti consumed 444 wings in under 26 minutes at the 2015 Wing Bowl eating competition.
5 cups (1.18 L) cold water
70 g kosher salt (≈ 5 Tbsp Morton or 8 Tbsp / ½ cup Diamond Crystal)
40–50 g sugar (3–4 Tbsp; white or light brown)
1 Tbsp apple cider vinegar
1 tsp red pepper flakes
1 tsp cracked black pepper
¼–½ tsp cayenne (optional, to taste)
3 lb (1.4 kg) chicken wings, flats & drumettes
Dissolve. In a large bowl or pot, stir the salt and sugar into 2 cups of the water until fully dissolved (use lukewarm water if needed).
Chill the brine. Stir in the remaining 3 cups cold water, vinegar, red pepper flakes, black pepper, and cayenne. The brine should be cold before adding chicken.
Brine. Submerge the wings completely. Cover and refrigerate 1–3 hours. (For very salty brands or if you’re sensitive to salt, stay on the low end.)
Dry. Drain and discard the brine. Do not rinse. Pat wings very dry, then place on a rack and air-dry 15–30 minutes in the fridge while you heat the oven, grill, or fryer.
Cook. Season as desired and cook by your preferred method. (For extra-crisp oven wings, toss with 1–2 tsp baking powder per pound right before baking.)
Why this ratio? About a 6% salt brine seasons the meat without turning it hammy; sugar balances heat and aids browning.
How long is too long? Over 3–4 hours can make small wings taste overly salty; shorten if using Morton kosher (denser).
Flavor add-ins (optional): Orange peel, smashed garlic, bay leaf, or a sprig of thyme won’t hurt—keep pieces large so they’re easy to strain.
Food safety: Always brine cold and keep refrigerated. Never reuse brine.
Oven: 425°F (220°C) on a rack, 40–45 min, flipping once, to at least 165°F (74°C).
Air fryer: 400°F (205°C), 18–22 min, shake halfway.
Fryer: 350°F (175°C), 8–10 min until crisp and cooked through.
Share the image below to your Pinterest board if you like this chicken wing brine recipe!
A culinary method called brining is used to flavor foods, usually meats, and ensure that they remain extremely juicy after cooking. The brine is a mixture of salt and water with flavorings from other carefully chosen substances.
The meat absorbs water and salt from the brine by assimilation and diffusion.
You can absolutely make chicken wings without brining them, but doing so yields moister, more tender, and more delicious wings. In addition to salt, the brine’s sugar will help your wings become crispier, and any spices you add will enhance their taste through absorption.
To get the most flavor from your chicken wings, brine them for around 2 hours. Chicken wings can be brined for anything from a few hours to a few days, depending on the size of the wings and the salinity of the brine (water to salt ratio). Chicken wings are rather small compared to other cuts or types of meat that you could brine.
Obviously, a chicken wing is not as big as a complete turkey or a chicken leg. Due to their size, chicken wings shouldn’t be brined for too long; otherwise, the skin and flesh will become tough and salty. Complete submersion in the brine is ideal for chicken wings.
I’ll say that the brined chicken wings are so delicious that they don’t even need wing sauce, but if you must, you must try the greatest Tiger Sauce! It is very amazing and simple to create. Spicy Chipotle Sauce and Popeyes Blackened Ranch Sauce are my next two picks for chicken wing sauces.
Some delectable carbohydrates that go well with chicken wings are Air Fryer Frozen French Fries or Sweet Potato. Along with a side of blue cheese and ranch dressing, don’t forget to offer a side of very crunchy vegetables like sliced bell peppers, celery, carrots, and cucumbers. In addition, use these fantastic Candied jalapenos.
Make your brine for chicken wings. Depending on the size of the chicken, brine it for the proper period. Before smoking, remove from the mixture and let it completely dry.
Brining chicken wings before smoking them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before smoking.
Your chicken wings can brine for around two to four hours. Any longer, you run the danger of having excessively salty meat, regardless of the type of brine and the size of the chicken wings.
Brining chicken wings before frying them produces wings with more taste and skin that is very crispy. It is advised to brine for around two hours before frying.
If you are bringing a smaller piece of meat, such as a chicken wing, brining the meat will make it salty. It’s crucial to avoid letting your meat soak in the brine mixture for an excessively long time because this might cause it to become too salty and alter the texture of the meat.
Bringing does make a difference since it gives the meat more taste. Additionally, it enables the meat to be juicy on the inside and exceptionally crispy on the outside.
Considering how simple it is to make, you’ll be astonished by how wonderfully Air-Fryer ribs turn out, with tender meat and perfectly crisp edges. People were raving about my oven-baked baby back rib recipe a day after I posted it, so it only seems logical Read More
It’s hard to believe how juicy and tender these oven-baked baby back ribs are—cooked till they fall off the bone after being rubbed with a delicious dry rub. Then perfectly cooked while covered in a delicious barbecue sauce. Cook Advice: Cooking baby back ribs in the Read More
It is time for another McDonald’s copycat recipe. After making these delicious Egg McMuffins, and Chicken McGriddles, we’re making McDonald’s hash browns this time. These mouthwatering hash brown patties made from shredded potatoes are cooked to be fluffy inside and crispy and toasted on the exterior.
Since no other recipe even comes close to the original and, in my opinion, doesn’t merit the moniker “Copycat recipe,” the primary cause is wrong or missing ingredients. This recipe has been waiting patiently to be published.
Thus I’ll walk you through the process of making these hash browns in the McDonald’s way today. The best part about them is that you can prepare them ahead of time and freeze them for whenever you’re ready to cook them.
I’m not sure about you, but I consider McDonald’s hash browns among their most delicate items. They’re great in the restaurant, but I think my version is much better when it’s cooked at home!
Once you try these easy and delectable homemade hash browns, you’ll be addicted. That has certainly been the case for me. So far this week, I’ve cooked these for breakfast nearly every morning.
Making these McDonald’s hash browns at home is also great because no harmful ingredients are added, which I appreciate. My meal should not contain anything like sodium acid pyrophosphate or hydrogenated soybean oil!
The original McDonald’s hash browns don’t contain any cheese, cayenne pepper, or other additives. Still, I see most, if not all, online versions that do—missing essential flavors, such as those from beef stock and a little sugar. But don’t worry; you’re going to create something genuine.
The second item that appears to be ignored by everyone is confit cooking. Cooking anything in fat or oil at a reduced temperature is known as confit cooking. Because it changes the starch within, most restaurants “double fried” their potatoes.
As a result, it becomes even crispier when you re-fry it after chilling. Confit, indeed, yep.
Okay, to prepare these delectable McDonald’s hash browns, you just need some basic ingredients. And while this recipe calls for a few more ingredients compared to standard hash brown recipes, they are more than worth it.
Here is all you will need to prepare this simple hash browns recipe:
Since Yukon potatoes have excellent consistency, I occasionally use them to create hash browns, but any potato would work in this recipe. Because the original recipe calls for russet potatoes, I’ve included them.
Regarding the oil, McDonald’s uses a blend of rapeseed and sunflower oils. Any neutral high-heat oil, such as canola oil, avocado oil, peanut oil, or macadamia nut oil, can be used.
3 russet potatoes
1 tsp salt
1 tsp black pepper
1 tsp sugar
6 Tbsp cornstarch
2 Tbsp vegetable oil (sunflower or rapeseed), plus more for frying
1 tsp dry beef stock powder (optional, for extra flavor)
1. Prep the potatoes
Peel and grate the potatoes using the large holes of a box grater.
Place in a bowl of cold water to prevent browning. Stir, then drain and repeat until the water runs clearer.
2. Remove excess moisture
Transfer the grated potatoes to a strainer. Press firmly to squeeze out as much liquid as possible. This step is key for crispy hash browns.
3. Par-cook the potatoes
Heat 1 Tbsp oil in a nonstick skillet over low heat. Add the grated potatoes and cook for 5–6 minutes, stirring occasionally, until just softened.
Drain and let cool slightly.
4. Season and bind
In a bowl, combine the cooled potatoes with salt, pepper, sugar, beef stock powder (if using), and cornstarch. Mix until well combined.
5. Shape the patties
Scoop about ¼ cup of the mixture onto a sheet of parchment paper. Flatten into a rectangle. Add another 2–3 Tbsp of potatoes on top and fold the parchment to press into shape.
Repeat until all hash browns are formed.
6. Fry until golden
Heat 1 Tbsp oil in a nonstick skillet over medium-high heat. Add the patties in batches and cook for 3–4 minutes per side, turning occasionally, until golden brown and crispy all over.
7. Serve
Drain on paper towels and serve hot with ketchup, breakfast sandwiches, or eggs.
Squeeze well: Too much liquid = soggy hash browns.
Keep patties cold: Chilling them for 15 minutes before frying helps them hold shape.
For a deep-fried version, heat oil to 350°F (175°C) and fry until crisp.
Refrigerator: Store cooled hash browns in an airtight container for up to 3 days.
Freezer: Freeze uncooked patties on a tray, then transfer to a bag and freeze for up to 1 month. Cook straight from frozen.
Reheat: Crisp up leftovers in an air fryer or skillet — avoid microwaving to keep them crunchy.
Share the image below to your Pinterest board if you like these McDonald’s hash browns!
The smoked pork loin is a delicious meal. It’s a fantastically multipurpose cut that lends itself to a wide variety of seasonings, smokes in a short amount of time, and looks great when served. This recipe for smoked pork loin includes detailed instructions for cooking Read More
Pour some Tiger Sauce over a sandwich or use it as a dipping sauce. This sauce’s tanginess and subtle heat make it a versatile condiment. This tiger sauce has a delightfully smooth texture and a rich, powerful taste that’s just a bit spicy. It can Read More
In search of a cold and soothing drink to help you relax during the summer or holiday occasion? Among flavored vodkas, Pink Whitney Drink is nowadays one of the most desirable options. The best Pink Whitney ever is made with this recipe.
You’ll quickly grow to appreciate this mixed drink as your go-to because it’s light, refreshing, and provides a pleasant buzz. Although it makes for a great cocktail on its own, you may be wondering what other drinks pair well with this flavored vodka. No worries, I’ve also covered some fantastic variations in this article.
This mixed drink was inspired by a product sold by New Amsterdam Vodka. One of the Spittin’ Chiclets Podcast hosts, “Ryan Whitney,” inspired the drink’s name. Ryan used to play in the National Hockey League, and his podcast is currently massively successful.
The Pink Whitney, a vodka and pink lemonade cocktail developed by New Amsterdam’s Ryan, is available in a bottle.
You might also enjoy this Vodka Orange Crush Cocktail!
I figured I might as well try my hand at recreating it, given how good it is. Trust me when I say that a Pink Drink is the most refreshing beverage you could ever imagine. It’s a cocktail that screams “party” because of the harmonious combination of vodka and pink lemonade.
It takes only a few seconds to mix and is one of the most excellent vodka cocktails you can serve at a party. Dispense a handful of these Pink Whitneys to your pals and get the party started!
2 oz vodka (1–2 shots)
6 oz pink lemonade (about ¾ cup)
Splash of fresh lemon juice
2–3 ice cubes per glass
Dried lemon slices or lemon wedges, for garnish
1. Mix the drink
In a cocktail shaker or a sealable jar, combine vodka, pink lemonade, and a splash of lemon juice.
2. Shake
Shake well for 10–15 seconds to chill and blend the flavors.
3. Serve
Divide the mixture between two glasses filled with ice.
4. Garnish & enjoy
Top each glass with a lemon wedge or dried lemon slice. Serve immediately. Cheers!
Extra strong: Use flavored vodka (citrus or berry) for a twist.
Sparkling version: Top with a splash of club soda or lemon-lime soda for fizz.
Batch option: Multiply the recipe and mix in a large pitcher for parties.
Share the image below to your Pinterest board if you like this Pink Whitney!
To elevate your next cocktail experience, I have compiled a complete list of mixes that go well with Pink Whitney.
Carbonated beverages like Sprite pair well with vodkas, making them a fantastic addition to the Pink Whitney. When combined, the vodka’s lemon taste in Pink Whitney and Sprite’s citrus notes shine through.
Pink Whitney and Sprite can be combined to form a slushie or poured over ice to make a cocktail.
Although cocktails made with pineapple vodka are not uncommon, even the most basic of cocktails may be transformed with the addition of Pink Whitney.
The Pink Whitney, a combination of pineapple juice and lemonade with a splash of vodka, strikes the ideal balance between fruity sweetness and tart sharpness.
Limeaid is a beverage flavored with lime juice or lime concentrate. Like lemonade, it’s produced by squeezing lemons and sugar into water, but limeade has a sweet and sour flavor.
Limeaid’s balanced sourness, sweetness, and tang make it an ideal companion for the Pink Whitney.
This Orange Julius smoothie is flavorful, creamy, and has the ideal balance of sweet and tangy. Enjoy this beverage as a light dessert, an afternoon snack, breakfast, or a brunch option. With only a few ingredients, it can be made in a matter of minutes! Read More
