Ingredients
Method
The Brine
- 1. Grab an empty pickle jar with approximately 30 oz of brine in it. This can also be done in another container with my brine when scaling up the recipe.2. Add in your chicken party wings. Do not cram the wings into the jar, they should be loosely floating around. You won't need the full 2 lbs of wings here.3. Cover with the lid and toss in the fridge to marinate overnight, or a minimum of 12 hours.
The Dredge
- 1. Combine all the ingredients for the dredge in a large mixing bowl, and mix to combine.2. Remove the wings from the pickle brine, and toss directly into the dredge. There is no need to pat the wings dry here.3. Coat all the wings in the dredge and leave in the bowl until your oil is heated.
The Sauce
- 1. Heat 1 cup of Franks Red Hot Sauce until it starts to simmer.2. Turn off the heat and gradually whisk in 2-3 tbsp of cubed butter at a time to emulsify it into the sauce. 3. Once emulsified, set it aside and move on to the cook.
The Cook
- 1. Heat roughly 2 quarts (make sure you use at least a 4qt sauce pot for this step to avoid having the oil pour over the sides) of any neutral oil to 375 F.2. Fry your wings in batches of 4-5 until an internal temperature of 165 is reached. Set aside on a wire rack while the rest of the wings get fried.3. Pour your buffalo sauce all over your wings and toss to combine.4. Serve it up and Enjoy!
