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Chicken:
5 chicken drums
2.5 cups buttermilk
2.5 cups pickle juice
Frying oil
Dredge:
2 cups potato starch
sprinkle of garlic powder
sprinkle of onion powder
sprinkle of salt
sprinkle of pepper
sprinkle of smoked paprika
Buffalo Sauce:
1 stick butter
2/3 cup hot sauce
1.5 tbsp white vinegar
1/4 tsp worcestershire sauce
pinch cayenne pepper
pinch garlic powder
1/2 cup mayo (optional)
1. Submerge chicken in buttermilk and pickle juice for 30 min.
2. Combine all dredge ingredients and set aside.
3. Warm all buffalo sauce ingredients together over medium-low until well combined. Set aside.
4. Heat oil to 350 (that way it should drop to 325) and add wings for 8 minutes. Remove.
5. Heat oil to 400 (that way it should drop to 375) and fry again until golden brown and crispy.
6. Toss wings in sauce and dip in sauce of choice!
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