These fried chicken wings are juicy and extra crispy with a simple brine, coated in buttermilk and seasoned flour, then lightly fried for a flaky crust.
Add the wings to a large bowl with the salt and pepper, and optional extra seasonings. Add enough water to cover and refrigerate to brine. When ready to cook, remove the chicken and pat them dry. Season with salt and pepper.
In one large bowl, whisk together the buttermilk, eggs and hot sauce. In another large bowl, stir together the flour, cornstarch, paprika, cayenne, garlic powder, and salt and pepper to taste.
Heat the oil in a large wide pot over. Dredge the wings in the seasoned flour mixture, then into the buttermilk mixture, then into the flour one more time.