Makes 20 to 24 wing pieces
YouTube instructional video is at the bottom.
What you’ll need
2 or 3 pound chicken wingette and drumette sections
All-purpose flour
Cornstarch
Unsalted butter
Vegetable or canola oil
Crystal hot sauce
Pickle juice
Seasonings
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Crushed red pepper flakes or cayenne pepper
Tools you’ll need
Cooling rack
4-quart pot with a thermometer or deep fryer
Mesh straining spoon
Preparation of ingredients
Chicken wings
Step 1- Place the chicken pieces into a large strainer. Rinse the chicken wing pieces off with cold water.
Step 2- Add the chicken wing pieces into a medium-sized bowl. Add 2 or 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1/3 cup pickle juice. Coat the seasonings and the pickle juice onto the chicken wings. Place them into the fridge for 2 to 4 hours or overnight.
Heating the oil
If using the 4 quart pot- Preheat fire to medium heat.
If using a deep fryer- Set it to 375-degrees F.
Step 3- Add 48 fl ounces of canola or vegetable oil into a medium-sized pot fitted with a thermometer to monitor the temperature. If you have a deep fryer, add the amount of oil according to the instructions on your deep fryer’s manual to determine how much oil to add. Let the oil get hot until it reaches a temperature of 375-degrees F.
Battering the chicken wing pieces
Step 4- Add 1 cup flour and 1/4 cup cornstarch on top of the chicken wings. You can add some additional seasonings to the mixture if you like. Be careful not to add too much because pickle juice already has a lot of salt in it. Toss the chicken wing pieces with your hands, coating them with the flour mixture.
Frying the chicken wing pieces
Notes- Frying times vary depending on the size of the chicken wings.
Step 5- Take the battered chicken wing pieces and add them into the hot oil. Keep in mind that frying times vary. Let the chicken wing pieces fry for 8 to 10 minutes. Once done remove the chicken wing pieces from the hot oil using a mesh straining spoon and transfer the chicken wing pieces onto a cooling rack.
Dill pickle hot sauce
Preheat fire to medium heat.
Step 6- Add 1 and 1/4 cups pickle juice and 4 teaspoons cornstarch into a medium-sized pot. Stir all ingredients with a whisk until combined. Let the mixture come to a simmer.
Step 7- Add 1/3 cup crystal hot sauce and 1 teaspoon crushed red pepper flakes or cayenne pepper. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally. Add 3 tablespoons unsalted butter and stir. Let simmer for 2 minutes stirring occasionally. Once done turn your fire off and let the sauce cool for 5 minutes.
Coating the wings
Step 8- Add the Dill pickle hot sauce and the chicken wing parts into a large bowl. Toss the chicken wing pieces with the bowl until they are completely coated with the wing sauce. Once done the wings are ready to be served.
YouTube instructional video
