Chicken Wing Brine

2 lbs chicken wings cut party style (drumettes and wingettes)
1 cup boiling hot water
1 cup ice
2 cups cold water
4 tablespoons kosher salt
3-4 garlic cloves crushed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
2 tablespoons apple cider vinegar

1. Make the brine. In a large bowl or pot pour in one cup boiling hot water. Add salt, paprika, garlic and onion powder, crushed garlic cloves, thyme and red pepper flakes. Stir with a spoon or a fork until the salt mostly dissolves. Add apple cider vinegar.
2. Add 2 cups of cold water and a cup of ice. Stir until the ice mostly dissolves. At this point the brine should be cold.
3. Place chicken wings in the brine so they are completely covered. Put a lid on top (or cover with cling wrap) and place in the fridge for 2-4 hours (no more than 6 hours).
4. Remove wings from brine and dry with a paper towel until they are mostly dry.
5. Cook via your desired method (grill, air fry, bake, etc)