Pickle Brined Crispy Chicken Wings
Recipe developed by Chef Michael Symon
exclusively for SVO!
2 pounds SVO chicken wings
1 large jar of your favorite pickles(One of my favorites are Tony Paco Sweet Hots)
1 c cornstarch
2 tsp. tsp. baking powder
Pinch of salt
Your favorite seasoning, like smoked paprika or cayenne
4c Neutral frying oil
½ c cornstarch
½ c flour
½ tsp. baking powder
1 tsp. smoked paprika
1 tsp. celery salt
1 tsp. cayenne
Pinch of salt
¼ c pilsner
¼ c water
½ c vodka
Thinly shaved jalapeño rings, for serving
Lime wedges, for serving
Cilantro leaves, for serving
Hot sauce, for serving
The night before, drain all of the pickle juice from your pickles in to a bowl or air-tight container. Submerge all of your chicken wings in the liquid and brine overnight in the refrigerator.
The next day, remove the wings from the brine and pat dry with paper towels. Let the chill come off of the wings for about 20 minutes before cooking. Discard the brine.
Place a heavy bottomed Dutch -oven over medium high heat. Add about 4 c of your frying oil and heat until 375 degrees.
In a mixing bowl or gallon -sized bag, mix together 1c cornstarch, 2 tsp. baking powder, a pinch of salt and some of your favorite seasonings-like paprika or cayenne. Add your wings to the flour mixture. Coat the wings well but be sure to shake off any excess flour. **At this point-the wings can sit for 2 hours or overnight, coated in the dry dredge.**
In a separate mixing bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
When the oil is up to temperature, dredge the cornstarch coated wings in to the batter, letting any excess drip off and lay them in to the oil. Do a handful at a time so the temperature of the oil doesn’t drop, and fry until golden brown on both sides.
Remove to a paper towel lined tray then serve with some jalapeño, cilantro, a squeeze of lime and your favorite hot sauce.