Crispy Pickle Brine Chicken Wings
Our crispy pickle brine chicken wings are the perfect blend of tangy, juicy, and crunchy. This little-known secret can transform your homemade chicken wings into a culinary delight that rivals your favorite restaurant.
Servings 6 people
Ingredients
Chicken Wings Marinate
- 2 cups pickle brine (from a jar of pickles)
- 1kg chicken wings separated into drumettes and flats
For the coating
- 1 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 cups vegetable oil
Lime Dipping Sauce
- 1 tbsp fish sauce
- ¼ cup warm water
- 1 tbsp sugar
- 3 tbsp lime juice freshly squeezed
- 1 lime slice thinly sliced
Instructions
Marinate
- Combine all the ingredients together, and put it in a large non-reactive bowl. Cover the top and let it marinate overnight in the fridge.
Fying
- Give the chicken wings good stir in the juice, and strain the liquid out. Let it sit out and dry on a drying rack.
- Meanwhile, combine all the dry ingredients together. Whisk well.
- Get a large frying pot (like a dutch oven), add the oil, and heat the oil to 375℉.
- Dredge each chicken wing in the dry mixture, ensuring an even coating. Shake off any excess.
- Carefully add the coated wings to the hot oil in batches, avoiding overcrowding.
- Fry the wings for about 8-10 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon or tongs to remove the wings from the oil and place them on a paper towel-lined plate to drain any excess oil.
Dipping Sauce
- Combine all the ingredients together. Make sure the sugar is completely dissolved. Add the slice of lime as garnish
Platting
- Arrange the crispy pickle brined chicken wings on a serving platter. Also place a small bowl with the dipping sauce.