Pickle fried chicken wings

Pickle fried chicken wings

By
From
Pickled
Serves
2–4

I’ve had a long-time love affair with chicken wings. As a kid, going to Gauchos restaurant in my hometown Maastricht with my dad and sister Eva was a massive treat – like, a way bigger treat than getting a McDonald’s Happy Meal toy! These are kind of my grown-up version of those joyful kids’ meals. The pickle juice, sugar, salt and spice-spiked brine helps the chicken stay juicy, and the buttermilk-flour coating provides a welcome crunch. Serve it with plenty of hot sauce and the obligatory side dish of pickles.

Ingredients

Quantity Ingredient
12 chicken wings
300-500ml chilled cucumber dill pickle brine, strained and spices discarded
vegetable oil, for deep-frying
500ml buttermilk
300g plain flour
1 teaspoon sea salt, plus extra to sprinkle
black and white sesame seeds, to sprinkle
see method for ingredients, to serve

Method

  1. Trim off the tips from the chicken wings and discard. Put the wings in a shallow bowl and add the brine, making sure the wings are completely submerged. Refrigerate and leave for at least 4 hours or, ideally, overnight to brine.
  2. When you’re ready to fry your wings, fill a deep fryer or large, heavy-based pan with the oil and heat to 190°C.
  3. Grab 2 shallow bowls and fill one with the buttermilk, the other one with flour and salt mixed in.
  4. One by one, dredge the wings in the buttermilk bowl followed by the flour.
  5. Carefully add the wings to the hot oil and fry them, in batches, for about 10 minutes or until they’re crispy and golden.
  6. Use a slotted spoon or tongs to remove the wings from the oil and drain on paper towels. Sprinkle with sea salt and sesame seeds and serve with some DIY Srirarcha.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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