Pickle Juice Brined Hot Wings

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.