How long should I brine chicken wings to achieve that perfect balance of flavor and tenderness? Is there a specific duration that works best, or does it vary depending on the size and type of wings? Perhaps you’ve heard that brining for too long can lead to an overly salty result. But what if I desire an intense infusion of flavor? Should I consider a shorter brining time for smaller wings, or does the method of brining—like the temperature of the brine or the ingredients used—play a more significant role? Is there a recommended brining time that is universally accepted, or do culinary experts have differing opinions based on their experiences? How do factors such as the brine’s salt concentration and the ambient temperature influence the ideal soaking duration? Could experimentation lead to discovering that perfect sweet spot? What are the potential consequences of under-brining, or conversely, over-brining? What insights can be gleaned from seasoned cooks on this matter?