Classic Hot Wings

MAKE THIS WITH: Lodge Logic Cast-Iron Dutch Oven 5-qt.

Ingredients:

Wings

• 4 pounds chicken wing sections

• 1 tablespoon salt

• 1 tablespoon sugar

• 1 cup water

• ½ cup unsalted butter

• ½ cup cayenne-based hot sauce (think Frank’s Red Hot or Louisiana)

• 1 tablespoon cider vinegar

• 1 teaspoon honey

• 1 ½ quarts vegetable oil (for frying)

Buttermilk Ranch

• ½ cup buttermilk (that’s ½ cup Duke’s Mayonnaise

• ½ cup sour cream

• 1 clove garlic, grated

• 1 teaspoon dill, chopped

• 2 tablespoons chives, chopped

• 1 teaspoon lemon juice

• ¼ teaspoon Tabasco

Directions:

1. Brine the wings. Dissolve salt and sugar with water in a resealable bag; add chicken and refrigerate for 1 to 3 hours. Remove wings from brine and pat dry with paper towels.

2. Heat oil in a 5 Quart Dutch Oven to 375° F. Carefully add wings in batches. Fry until crisp and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. Remove chicken from oil and drain on a paper towel-lined plate or cooling rack.

3. While the wings are frying, melt butter in a small saucepan. Add hot sauce, cider vinegar, and honey. Stir to combine, then remove from heat.

4. Place wings in a heat-safe bowl and toss in the sauce. After tossing and plating, drizzle with residual sauce from the bowl.

5. Buttermilk Ranch: Combine ingredients and refrigerate. Then, get ready to dunk!