Buffalo Chicken Wings

Ingredients

• 2 lb Chicken Wings (whole wings, tips removed if desired)
• 1 cup Buttermilk (for brine)
• 1 cup Pickle Juice (use from a jar of dill pickles)
• 2 cup Potato Starch (for dredge, gives extra crispness)
• 1 tsp Garlic Powder (for dredge)
• 1 tsp Chili Powder (for dredge)
• 1/2 tsp Black Truffle Salt (adds depth; regular sea salt works fine)
• 1 tsp Onion Powder (for dredge)
• 1/2 tsp Black Pepper (freshly ground)
• 2/3 cup Hot Sauce (preferably a classic American hot sauce)
• 1 stick Unsalted Butter (cold, cut into cubes)
• 1.5 tbsp White Vinegar
• 1/4 tsp Worcestershire Sauce
• 1 pinch Cayenne Pepper (adjust to heat preference)
• 1 pinch Salt

Instructions

1. Prepare the Brine

   In a large mixing bowl combine 1 cup buttermilk with 1 cup pickle juice. Add the chicken wings, making sure they are fully submerged. Cover and refrigerate for 30 minutes.

   Time: PT30M

2. Make the Buffalo Sauce

   While the wings brine, melt 1 stick cold butter in a saucepan over medium heat. Whisk in 2/3 cup hot sauce, 1.5 tbsp white vinegar, 1/4 tsp Worcestershire sauce, a pinch of cayenne pepper, 1/2 tsp garlic powder, and a pinch of salt. Cook, stirring, until the sauce is smooth and glossy.

   Time: PT5M

   Temperature: medium heat

3. Mix the Dredge

   In a shallow bowl whisk together 2 cups potato starch, 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp black truffle salt, 1 tsp onion powder, and 1/2 tsp black pepper.

   Time: PT5M

4. Coat the Wings

   Remove the wings from the brine, shake off excess liquid, and pat dry. Toss the wings in the starch mixture, coating each piece evenly. Let the coated wings rest on a wire rack for 2 minutes to set the crust.

   Time: PT5M

5. First Fry (Low Temperature)

   Heat oil in the deep fryer or pot to 325°F (163°C). Gently lower the coated wings into the oil and fry for 8 minutes, stirring occasionally to keep them from sticking.

   Time: PT8M

   Temperature: 325°F

6. Rest Between Fryings

   Transfer the partially cooked wings to the wire rack and let them rest for 2 minutes. This allows steam to escape and prepares them for the second fry.

   Time: PT2M

7. Second Fry (High Temperature)

   Raise the oil temperature to 375°F (191°C). Fry the wings again for 3–4 minutes, or until they turn a deep golden brown and are crisp all over.

   Time: PT4M

   Temperature: 375°F

8. Toss in Buffalo Sauce

   Place the hot, crispy wings in a large bowl and pour the prepared buffalo sauce over them. Toss quickly until every wing is evenly coated.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

5g

Fat

25g

Fiber

0g