Ingredients:

• Wings
• Pickle Juice
• Egg
• Buttermilk

Flour Mixture

• 1 1/2 cups all-purpose flour
• 1.5 tablespoons cornstarch
• 1 tsp seasoned salt
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/4 teaspoon garlic powder
• 1 tsp onion powder
• 1 tbsp baking powder

Buffalo Sauce

• Butter
• Frank’s red hot

Directions:

1. Marinate wings in pickle juice for at least 4 hours (preferably overnight)
2. Remove from pickle juice, dip in flour mixture, then buttermilk, then back in flour mixture
3. Refrigerate for 15-20 minutes
4. Fry for 6 minutes and turn over, fry for an additional 6 minutes, flip and cook flappers for 3-4 minutes and drums 5-6 minutes (continuously turning every minute or two to avoid burning)
5. To crisp wings, finish in broiler
6. While wings cook, bring Frank’s red hot to a simmer in a sauce pan and melt butter.
7. Toss wings in sauce