Photo by Gina Moore
Serves 4 as an appetizer
1 cup buttermilk
½ cup pickle juice
2 tablespoons Sriracha hot sauce
2 pounds chicken wings (drumettes and flats)
2 cups self-rising flour
¼ cup cornstarch
1 tablespoon fresh ground black pepper
1 teaspoon garlic powder
Canola or vegetable oil, for frying
Hot sauce
2–3 tablespoons cayenne pepper
2 tablespoons packed brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ cup unsalted butter, melted (or hot frying oil from pot)
Dill pickle chips, for garnish
In a large bowl, whisk together buttermilk, pickle juice and Sriracha. Add wing parts and toss to coat. Refrigerate for at least 1 hour, preferably up to 4 hours.
In a shallow dish, whisk together flour, cornstarch, black pepper and garlic powder. Remove chicken from refrigerator. Remove wing parts one at a time from marinade and shake off excess liquid. Dredge in flour mixture, pressing firmly to make sure flour adheres to chicken. Place on a rack and let rest for 15 minutes before frying. In a heavy pot, heat 3 inches of oil to 350 F. Fry wings in batches for 8–10 minutes until golden brown and meat reaches an internal temperature of 165 F. Drain on a clean rack placed over a sheet pan or on paper towels.
Meanwhile, in a small, heat-proof bowl, whisk together cayenne, brown sugar, paprika and salt. Carefully ladle the hot butter or oil into the spices. Whisk until smooth and bubbly. Place wings in a large metal bowl and pour the hot sauce mixture over them. Toss until well-coated. Serve immediately with pickles.
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