One Step You DON’T Want To Skip For The Best Tasting Chicken Wings

The secret to amazing tasting chicken wings lies with this one easy step. Dry brine! Literally season the chicken wings liberally with kosher salt on both sides and let the salt do the work overnight in the refrigerator. That is it, super easy trick no one really does. You get nicely seasoned wings with a nice tenderness and crispy outside once fried.

2 lb chicken wings

3 tbsp Kosher salt

2 tbsp flour

1 tsp baking powder

1 tsp Seasoning salt

1/2 c hot sauce, here’s my roasted serrano hot sauce recipe

Tools needed:

Large glass baking dish

Parchment paper

Large mixing bowl x 2

Measuring cups and spoons

Fryer or dutch oven

Thermometer

Paper towel

How to make it:

Rinse off chicken wings once they are removed from the packaging, pat dry with paper towel. Sprinkle both sides of the chicken wings liberally with kosher salt. Place wings in a single layer on a parchment lined baking dish and toss in the refrigerator overnight, uncovered. The salt will season the chicken, help tenderize the meat and help dry the outside skin making them nice and crispy once fried.

Pull the wings from the refrigerator the next day, pat dry once again. No rinsing required.

Preheat the frying oil 350-375 F.

Place the flour, seasoned salt and baking powder in a mixing bowl, stir to combine. Add the wings and toss to coat thoroughly.

In batches, fry the wings in the oil for 4-6 minutes or until the wings reach an internal temperature of 165 degrees f.

Immediately place the wings in a mixing bowl with some hot sauce and toss to coat. Serve hot with a side of hot sauce.

Enjoy!

Logan.