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 ...

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 cooking. FAQs about BBC Food ...

And that jar full of olive brine sitting in the fridge? Use it to create juicy, tangy chicken. Any home cook knows what a ...

Commercial fryers are designed to maintain the right oil temperature even [for] large batches, which is key to getting wings ...

Dry-brining your chicken thighs (which involves rubbing the thighs all over with either salt or your seasoning choice, including salt, then placing on a baking tray, uncovered, in the fridge for ...

A good BBQ sauce is essential, but it's not the only thing that makes chicken delicious. Greg Gatlin says you need to first build a strong foundation.