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Wings, Hot
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Ingredients

   For the Brine
       6 cups water
       1/2 cup kosher salt or (1/3 a cup of table salt)
       1/3 cup sugar (brown is better)
       2 tbsp apple cider vinegar

   For Seasoning
       1/4 cup mayonnaise
       1/4 cup olive oil
       1 teaspoon paprika
       1 teaspoon chili powder (omit to remove heat)
       1/2 teaspoon garlic powder
       1/2 teaspoon onion powder
       salt and pepper to taste

   For Hot Sauce
       6 oz unsalted butter
       1 teaspoon garlic powder
       1 cup hot sauce, like Frank’s or Crystal

Directions

   Brine
       - Heat the water or as much as can fit in your pot.
       - Dissolve salt and sugar.
       - Add vinegar.
       - Cool completely and transfer to a container large enough to fit full
         water amount.
       - Add chicken and cover completely.
       - Refrigerate for about 4 hours.

   Season
       - Remove chicken from brine and pat dry.
       - Mix the oil and mayonnaise well in the bottom of a large bowl. This
         will act as your binding agent.
       - Add the seasonings and mix well.
       - Add the chicken wings into the bowl and toss to cover them well.
       - Place mixture back in the refrigerator for 1-2 hours.

   Cook
       (Air Fryer)
       - Preheat an air fryer to 200°C.
       - Add chicken wings, leaving enough room for air circulation. You may
         need to cook in batches if you have a lot of wings.
       - Cook for 20 minutes, flipping halfway through.
       - Remove chicken to a heat-safe mixing bowl.

       (Oven)
       - Preheat oven to 190°C.
       - Add wings on baking sheet with space between each wing.
       - Cook for 20 minutes, then flip and cook another 10 minutes.
       - Check internal temperature reaches 74°C.
       - Remove chicken to a heat-safe mixing bowl.

   Sauce
       - Melt butter on low heat (do not brown).
       - When fully melted stir in hot sauce and garlic powder. Stir
         thoroughly for about 1 minute until sauce fully establishes.
       - Toss wings with enough sauce to cover them lightly, but no more.
       - Retain extra sauce for up to 1 month in an airtight container in the
         refrigerator.

Troubleshooting

   - Too salty, brine for less time or use less salt in the brine
   - Too hot, omit paprika and chili powder from dry seasonings

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