1/4 cup packed brown sugar 1/4 cup kosher salt 1 cup boiling water 6 cups ice cubes 1 pound chicken wings (about 5 or 6) *
Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint. Place in the cooled brine and add cold water to cover. Cover and refrigerate at least one hour or overnight. This is “brining” the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted. Fill the CuisinartЄ Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. ( Buffalo Sauce and other recipes listed under Sauces and Dressings.) Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of pink show when pierced at the bone, about 9 to 12 minutes (depending on size of wings.) Lift basket and let oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping. *This recipe can easily be doubled. When ready to fry, preheat oven to 200F. Place a wire cooling rack on a jelly-roll pan. Once the first batch of wings is cooked, transfer them to the wire rack on the jelly-roll pan and keep warm in the preheated 200°F oven. Repeat as necessary. Once all wings are cooked, toss in the pre-made sauce.