Hot Chicken Wings
 
 
Serves: 4 servings
Ingredients
  • Chicken
  • 2 cups whole buttermilk
  • 2 tablespoons dill pickle juice
  • 2 large eggs
  • 1 tablespoon plus
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 2 pounds chicken wings (about 8 wings)
  • Canola oil, for frying
  • 2 cups all-purpose flour
  • Hot coating
  • 6 tablespoons oil (reserved from frying)
  • 2 tablespoons ground red pepper
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
Instructions
  1. Place a wire rack on a large rimmed baking sheet; spray with cooking spray.
  2. For chicken: In a large bowl, whisk together buttermilk, pickle juice, eggs, 2 teaspoons salt, and ½ teaspoon black pepper until combined. Add chicken to bowl, turning to coat. Let stand at room temperature 30 minutes.
  3. In a large cast-iron Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat until a deep-fry thermometer registers 350°.
  4. In a large shallow dish, whisk together flour, remaining 1 tablespoon salt, and remaining 1 teaspoon black pepper. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, shaking off excess.
  5. Working in batches, fry chicken, turning occasionally, until golden brown and a meat thermometer inserted in thickest portion registers 160°, about 12 minutes. Transfer chicken to prepared pan.
  6. For hot coating: In a small bowl, stir together 6 tablespoons reserved oil, ground red pepper, brown sugar, crushed red pepper, salt, dill, and garlic powder. Using a brush, dab oil mixture over one side of cooked chicken. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/hot-chicken-wings/