Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (50g) kosher salt
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon black peppercorns
  • 2 cloves garlic, crushed
  • 2 pounds (900g) chicken wings, separated into drumettes and flats, tips removed
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Vegetable oil, for frying (about 6-8 cups)
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) hot sauce (Frank's RedHot is the classic)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Pinch of Worcestershire sauce (optional, for depth)

Instructions:

  1. Combine brine ingredients in a bowl, dissolve salt and sugar. Submerge wings in the brine; refrigerate for at least 2 hours (up to 12 hours for best results).
  2. Remove wings from brine, pat thoroughly dry with paper towels. This is crucial for crispy skin.
  3. In a bowl, whisk together flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
  4. Toss wings in the flour mixture, ensuring they are evenly coated.
  5. Heat vegetable oil in a pot or deep fryer to 325°F (160°C). Fry wings in batches for 8-10 minutes, until lightly golden. Remove to a wire rack.
  6. Let the wings rest for at least 10 minutes. This allows the skin to tighten up for the second fry.
  7. Increase oil temperature to 375°F (190°C). Fry wings again for 3-5 minutes, until deep golden brown and crispy. Check for internal temperature (165°F or 74°C).
  8. While wings are resting/second-frying, melt butter in a saucepan over medium heat. Add hot sauce, vinegar, garlic powder, cayenne pepper (if using), and Worcestershire sauce (if using). Whisk until smooth and heated through. Do not boil.
  9. Place the fried wings in a large mixing bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.
  10. Serve hot with your favorite dipping sauces and sides.