- 6 chicken drums
- 2 cups pickle juice
- 2 cups buttermilk
- 1 stick butter
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- Squeeze lemon juice
- 2 tbsp honey
- 1 tbsp Worcestershire sauce
- Pinch smoked paprika
- Hickory smoke (optional)
- 2 cups potato starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp old bay
- 1 tsp lemon pepper
- 1 tsp truffle salt
- Combine butter, ketchup, brown sugar, apple cider vinegar, lemon, honey, Worcestershire, paprika, and optional puff of hickory smoke into pan over medium heat and whisk until well combined.
- Boil this mixture off until it reaches the correct consistency, then set aside.
- Add the drums to a bowl and cover in buttermilk and pickle juice. Allow this to brine 30 minutes.
- Add potato starch, garlic powder, onion powder, old bay, lemon pepper and truffle salt to a large bowl.
- Dredge your chicken wings in the starch mixture and tap off excess.
- Add to the frying oil at 325 Fahrenheit for about 6 minutes until just about fully cooked. (NOTE: I said 375 to start the video, which is incorrect.)
- Set these aside and heat oil to 375 F, then fry again until golden brown and crispy.
- Toss in barbecue sauce and enjoy immediately. AMAZING.
Flakey Sriracha Sea Salt
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