In a pot on the stove dissolve 1 cup of water with salt and brown sugar. Stir as needed.
Once dissolved, pour the mixture into a bowl with 1 cup of cold water.
Add in the 2 cups of beer and any add-ins. Stir to combine.
Place chicken inside bowl, and press down slightly to submerge.
Cover bowl with plastic wrap and store in fridge for 3-5 hours.
When ready to cook, preheat oven to 400 degrees F and line a baking sheet with foil.
Remove chicken from bowl, and place on baking sheet in an even layer (or close to it).
Bake for 45 minutes. If desired, broil on high 1-2 minutes after baking for a crisper skin.
Serve warm.
Notes
Avoid letting the chicken rest in the brine for more than 5 hours, as it may become over-brined. 3-4 hours is ideal for perfectly flavored, juicy, and tender meat.Use a beer you enjoy, as the chicken wings will maintain some beer flavor, especially the leftovers.Brines should be left on chickens for a minimum of 1 hour, but up to 5 hours if needed. 3-4 hours is optimal for brining thawed chicken wings.Do not rinse off the brine before baking, as it enhances the final results. Rinsing would undo the work and waiting you've invested.Refrain from adding salty flavors to the chicken before baking. Taste a wing after baking to determine the saltiness and adjust seasoning accordingly. The brine already imparts some saltiness, so it's better to adjust later to avoid overly salty chicken.