Place wings and pickle brine in large container. Cover. Soak wings in brine at least 2 hours or up to 10 hours in refrigerator.
Brined in dill pickle juice, fried, tossed and sauced in Frank’s RedHot® Original, these chicken wings are ready to dunk in any of our touchdown-worthy dips: Creamy Dill, Everything Bagel and Bleu Cheese. Serve this tailgate or homegate party feast up on a giant platter and let the games begin. Recipe credit: NFL Canada
Prep time
Cook time
Ingredients
Servings
Ingredients
Place wings and pickle brine in large container. Cover. Soak wings in brine at least 2 hours or up to 10 hours in refrigerator.
Meanwhile, prepare the Dips. For each dip, mix all ingredients in a medium bowl. Cover each dip and refrigerate until ready to serve.
Heat oil in a large heavy bottom pot to 325°F (160°C). Mix rice flour and salt in large bowl with wire whisk. Drain brined wings. Working in batches, toss in rice flour. Shake off any excess flour and carefully place in hot oil.
Fry wings 12 minutes, in batches, being sure not to over-crowd the oil. Remove wings from oil using tongs or a slotted spoon. Drain briefly on paper towels and transfer to a large bowl. Add RedHot Buffalo Wings Sauce and toss to coat. Serve Wings on a platter with Dipping Sauces on the side.
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