Pickle Juice Brined Hot Wings
"The pickle juice and buttermilk make these wings tangy and tender! Prep time includes minimum time for chicken to soak in the brine."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (399.2 g)
- Calories 378.7
- Total Fat - 7.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 551.1 mg
- Sodium - 1158.6 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 2.1 g
- Sugars - 4 g
- Protein - 45.7 g
- Calcium - 102.5 mg
- Iron - 6.5 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, combine the pickle juice and buttermilk. Add the chicken wings and ensure they are fully submerged in the brine. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to infuse.
Step 2
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This will be the coating for the wings.
Step 3
Remove the chicken wings from the brine and pat them dry with paper towels.
Step 4
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Step 5
Dip each chicken wing into the flour mixture, ensuring it is coated evenly. Shake off any excess coating.
Step 6
Carefully place the coated wings into the hot oil, working in batches to avoid overcrowding the pot. Fry the wings for about 10-12 minutes, or until they are golden brown and crispy.
Step 7
Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil.
Step 8
Serve with ranch or blue cheese dressing and celery sticks on the side, if desired.
Tips
No special items needed.
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