• Add the chicken wings to a large bowl and add the pickling juices and salt. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
• When you’re ready to cook, remove the chicken wings 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 and cayenne.
• Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
• Dredge the chicken wings in the seasoned flour, then into the buttermilk mixture, then into the flour one more time.
• Fry the chicken wings in the oil 7-8 minutes, or until they turn golden brown, stirring here and there to ensure even cooking. An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.

FOR THE HOT & SPICY OIL

• Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and salt and pepper to a heatproof bowl.
• Carefully scoop out ¾ cup of the hot frying oil. Whisk it into the seasonings until well combined.
• Brush the hot oil over the chicken and serve with pickle slices and white bread. And extra hot sauce!