Take out a small mixing bowl and add in the distilled spring water and pink Himalayan sea salt.
Allow the water and salt to sit for as long as it takes for the salt to completely dissolve in the water.
To speed up the process you may want to stir the mixture together occasionally.
In a separate mixing bowl, add in the dried red pepper flakes, premium organic white vinegar, and finely minced fresh garlic clove.
Using a metal whisk, thoroughly stir these ingredients together until an even and consistent mixture is formed and the red pepper flakes are evenly dispersed throughout the vinegar.
If it's to your taste, you can a bit of brown sugar, or black pepper, depending on what you prefer.
Take out a large flat glass dish and add both ingredient mixtures together.
Using a whisk, thoroughly stir the water and salt mixture with the vinegar and herbs mixture.
Make sure you stir it together very well. Make sure the mixture is even and consistent.
Brine chicken wings before smoking.
Add the free-range organic chicken wings into the brine mixture.
Make sure that the meat is completely exposed to the brine. Cover the bowl with saran wrap or tinfoil and place it in your refrigerator for 3 to 5 hours.
We strongly recommend that you use 5 hours, as this will ensure that your meat acquires the full brine flavor.
Flip the meat at the halfway marker to ensure that the flavor is evenly dispersed throughout the chicken wings.
Once the full marination time has elapsed, your wings are ready to be smoked, grilled, baked, or even deep-fried. Using paper towels pat chicken dry, place chicken wings on the grill grate and get to work.
You'll find that the brine flavor is full-bodied yet not overpowering.
Once you finish your chicken wing recipe, add hot sauce or your favorite bbq sauce to the table, and enjoy your dish.