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Brine: 2 quarts apple cider or natural apple juice 2 quarts water 1/2 cup kosher salt 20 chicken wings Buttermilk dip: 2 cups buttermilk 1 T cayenne pepper Crust: 3 cups all-purpose flour 1 T garlic powder 1 T onion powder 1 T black pepper 2 t cayenne pepper 2 t salt (regular, not kosher) |
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Cut wings into drumettes and flats. Save wing tips for making stock.
Mix apple cider & water. Add salt and stir to dissolve.
Add wings and refrigerate for 24 hours.
Remove wings from brine and pat dry.
Mix the buttermilk dip ingredients in a shallow bowl.
Mix the crust ingredients in a large mixing bowl. Remove half and set aside.
Breading the chicken:
Dip the chicken pieces in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over.
For the best texture, bread the chicken pieces one at a time, and don't try to be too neat with this process.
You want the buttermilk to drip into the flour and form little clumps.
These clumps will then stick to the chicken pieces and form the crispy bits in the crust.
The breading should look rough and shaggy.
Add more flour mixture when it starts getting low.
Place the floured chicken pieces on a baking sheet lined with waxed paper.
Let them sit at room temperature while you heat the oil.
Preheat a deep fryer to 310.
Cook wings, about 6 to 8 at a time, for 10 minutes.
Remove from oil to drain on a plate lined with paper towels.
To save left-overs, refrigerate uncovered on a plate until completely cold, then seal in a ziplock.
The Johnson Family Cookbook