Ingredients

For the Brine:

  • 2 lbs chicken wings (drumettes and flats, tips removed)
  • 1 cup dill pickle juice (from a jar of dill pickles)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (e.g., Tabasco or Frank’s RedHot)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Dry Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust for spice preference)

For the Nashville Hot Sauce:

  • 1/2 cup unsalted butter, melted
  • 3 tablespoons cayenne pepper (adjust for heat level)
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons pickle juice (for extra tang)

For Frying:

  • Vegetable oil (enough for deep frying, about 4-6 cups depending on fryer or pot)

For Serving (Optional):

  • Dill pickle slices
  • White bread slices
  • Ranch or blue cheese dressing

Equipment Needed:

  • Large bowl (for brining)
  • Whisk
  • Deep fryer or large heavy-bottomed pot
  • Thermometer (for oil temperature)
  • Wire rack (for draining)
  • Tongs or slotted spoon
  • Medium bowl (for hot sauce)
  • Baking sheet

Instructions

Step 1: Brine the Wings

  1. In a large bowl, whisk together pickle juice, buttermilk, hot sauce, kosher salt, garlic powder, and onion powder until combined.
  2. Add chicken wings to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (8-12 hours) for maximum flavor.

Step 2: Prepare the Dry Coating

  1. In a large bowl, mix flour, cornstarch, kosher salt, black pepper, smoked paprika, and cayenne pepper.
  2. Remove wings from the brine, letting excess liquid drip off. Pat dry with paper towels.
  3. Dredge each wing in the flour mixture, coating evenly. Shake off excess flour and place on a wire rack. Let the coated wings rest for 15 minutes to help the coating adhere.

Step 3: Fry the Wings

  1. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain consistent temperature.
  2. Fry wings in batches (avoid overcrowding) for 8-10 minutes, or until golden brown and crispy, with an internal temperature of 165°F (74°C).
  3. Remove wings with tongs or a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.

Step 4: Make the Nashville Hot Sauce

  1. In a medium bowl, whisk together melted butter, cayenne pepper, chili powder, smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, and pickle juice until smooth.
  2. Adjust spice level by adding more or less cayenne pepper to taste.

Step 5: Coat the Wings

  1. Place fried wings in a large bowl. Pour the hot sauce over the wings and toss to coat evenly. For extra heat, let the wings sit in the sauce for 1-2 minutes before serving.

Step 6: Serve

  1. Serve wings hot, garnished with dill pickle slices on the side.
  2. Optionally, place wings on slices of white bread to soak up the spicy sauce, and serve with ranch or blue cheese dressing for dipping.

Tips:

  • Adjusting Heat: The cayenne in the hot sauce can be reduced to 1-2 tablespoons for a milder flavor or increased for extra fire.
  • Make Ahead: Brine the wings up to 24 hours in advance. The hot sauce can be prepared a day ahead and reheated gently before tossing.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness.
  • Safety Note: Be cautious when frying; never leave hot oil unattended, and keep a lid nearby to cover the pot in case of a fire.

Prep Time:

  • Brining: 4-12 hours
  • Active Prep: 20 minutes
  • Cooking: 30 minutes
  • Total: 4.5-12.5 hours (including brining)

Servings:

  • Serves 4-6 as an appetizer or 2-3 as a main dish

Enjoy your fiery, tangy Nashville wings with a pickle-brined twist!