Wow, these look good. 🤤🍗
2 tablespoons cayenne pepper2 tablespoons Lawry’s Seasoning Salt1 stick unsalted butter, melted and cooledSpecial equipment:In a really big pot or a 2-gallon zip-top plastic bag, combine 10 cups cold water, the seasoning salt, garlic powder, and cayenne. Add the chicken, cover, and refrigerate for at least 4 hours and up to 24.Fill a soup pot with 6 inches of oil, making sure there are at least 4 inches of clearance between the oil and the lip of the pot.
In a big bowl, combine the flour, seasoning salt, and cayenne. A few at a time, remove the wings from the brine and toss them in the flour mixture until coated really well, then place on a baking sheet while you coat the rest. When the oil is ready, turn the heat up to medium-high and carefully slip in the wings, adding just enough so that there's still plenty of space around each wing. Fry the wings until golden and crispy, about 13 minutes per batch. Drain the wings on plenty of paper towels. Fry the remaining chicken, letting the oil come back to temperature between batches.While the chicken is frying, in a bowl, whisk together the melted butter, Cholula, honey, and salt until incorporated.
. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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