I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The wings are cut and separated into drums and wings, the drums being significantly meatier than most of the wings.
They have been sitting in the fridge for about 4 hours now, and I test-cooked the skinniest piece of chicken. It’s pretty salty.
What can I do to reduce the salt levels in chicken at this point? Can I soak them in cold water to draw out some salt?