This was an amazing dish, and it also didn't take me very long. You can store the barbecue sauce, and it is great to heat up later on anything you want. I apologize for having very "meat-heavy" dishes, and next week stay tuned for a salad!
Ingredients:
6 chicken drums
2 cups pickle juice
2 cups buttermilk
1 stick butter
2 cups ketchup
1/4 cup brown sugar
1/2 cup apple cider vinegar
Squeeze lemon juice
2 tbsp honey
1 tbsp Worcestershire sauce
Pinch smoked paprika
2 cups potato starch
Pinch garlic powder
Pinch onion powder
Pinch lemon pepper
1. Add drums to bowl and cover in buttermilk and pickle juice. Allow this to brine 30 minutes.
2. Combine butter, ketchup, brown sugar, apple cider vinegar, lemon, honey, Worcestershire, paprika, and optional puff of hickory smoke into pan over medium heat and whisk until well combined.
3. Boil this mixture off until it reaches the correct consistency, then set aside.
4. Add potato starch, garlic powder, onion powder, and lemon pepper to a small bowl
5. Coat your chicken wings in the starch mixture and tap off the excess.
6. Add to oil at 325 Fahrenheit for about 6 minutes until just about fully cooked.
7. Set these aside and heat oil to 375 F, then fry again until golden brown and crispy.
8. Toss in barbecue sauce and enjoy immediately
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