Place a large saucepan on the hob and fill to the top. Ideally about 4.5 litres.
Add the salt, bay leaves, coriander, peppercorns, fennel and thyme and stir.
200 g salt, 2 leaves bay, 1 tbsp coriander seeds, 1 tbsp peppercorns, 1 ½ tsp fennel seeds, 3 sprigs thyme
Bring the mixture to a boil and then turn off the heat. Leave to cool completely.
When cold, add the chicken wings, you made need to remove a little of the brine to prevent it from overflowing). Stir the chicken wings in the brine and the pop the lid on.
24 large chicken wings
Put in the fridge for 24 hours ideally but at least 18 hours.
After 24 hours, drain the chicken and wash under a cold running tap, the brine has flavoured the chicken so washing won’t wash it away. Pat dry with paper towel.
In a large mixing bowl, add the sugars, paprika, and salts and stir well to fully combine.
50 g caster sugar, 50 g dark brown sugar, 2 tsp salt, 4 tsp smoked paprika, 4 tsp garlic salt, 2 tbsp paprika
Preheat your oven to 140C/275F/Gas Mark 1 and line 2 baking trays with greaseproof/parchment paper.
Add the chicken wings to the dry rub and toss to make sure all of the chicken is fully coated. Place the chicken wings onto the lined baking trays making sure that they are a single layer.
Place in the oven and bake for 90 minutes before turning the heat up to 220C/425F/ Gas Mark 7 for a further 15 minutes or until the wings are golden brown and look amazing.
Remove from the oven and serve with a dipping sauce, glaze, sauce and enjoy.