Wait… You’ve Been Making Fried Chicken Wings Wrong?! 👀

Ingredients

• 0.5 cup Cornstarch (fine, for coating)
• 1 tablespoon Creole Seasoning (store-bought or homemade)
• 4 tablespoons Pickle Juice (from dill pickles)
• 2 tablespoons Hot Sauce (your favorite hot sauce)
• 2 large Eggs (beaten)
• 2 pounds Chicken Wings (drumettes) (about 12 drumettes, skin on)

Instructions

1. Make the Batter

   In a mixing bowl combine 0.5 cup cornstarch, 1 tbsp Creole seasoning, 4 tbsp pickle juice, 2 tbsp hot sauce, and the 2 beaten eggs. Whisk until smooth and free of lumps.

   Time: PT5M

2. Prep the Chicken

   Place the chicken wings on a cutting board. Cut off the drumette from each wing, then slice each drumette lengthwise through the middle so you have two thinner pieces per wing.

   Time: PT5M

3. Season the Wings

   Lightly sprinkle the cut wing pieces with a little extra Creole seasoning and toss to coat evenly.

   Time: PT2M

4. Coat the Wings

   Add the seasoned wing pieces to the batter, turning until each piece is fully coated. Let them sit for a minute while the oil heats.

   Time: PT3M

5. Heat the Oil

   Fill the deep fryer or pot with enough oil to submerge the wings and heat to 350°F (175°C). Use a thermometer to verify the temperature.

   Time: PT5M

   Temperature: 350°F

6. Fry the Wings

   Carefully lower the battered wings into the hot oil using tongs. Fry for 8–10 minutes, turning once, until the coating is golden‑brown and the meat reaches an internal temperature of 165°F.

   Time: PT10M

   Temperature: 350°F

7. Drain and Serve

   Remove the wings with tongs and place on a plate lined with paper towels to drain excess oil. Serve hot, optionally with extra hot sauce or a dipping sauce of choice.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

15g

Carbohydrates

8g

Fat

12g

Fiber

0g