Roscoe's Chicken
A classic fried chicken wing recipe featuring an overnight brine for moisture and a seasoned flour-cornstarch dredge for a crisp, golden-brown crust.
- Time
- 24 hours
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main
Brine
- 945 g
- 70 g
- 25 g
Dredge
- 7 g
- 9 g
- 7 g
- 4 g
- 2 g
- 190 g
- 65 g
- 10 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 3.16 kg before cooking, which is about 790 g per serving.
Steps
Combine boiling water, salt, and sugar to make a brine.
Allow the brine to cool to room temperature.
While the brine cools, wash and defeather your chicken wings.
Add chicken to the cooled brine and add ice to ensure every chicken wing is covered.
Brine the chicken overnight; do not exceed 24 hours in brine.
Wash the brine off of the chicken wings.
Preheat oil to 360 degrees Fahrenheit (180 °C).
In a medium bowl, combine all of the dredge ingredients (onion powder, garlic powder, salt, accent, black pepper, flour, cornstarch, baking soda, and diastatic malt powder).
Whisk the dredge ingredients until well combined.
Put the dredge in a bag and shake the chicken in the dredge in 3 batches.
Remove the chicken from the dredge and allow to rest for 10 minutes.
Fry chicken wings at 360°F (180 °C) until golden brown.
Drain the fried wings well.
Serve with Louisiana hot sauce.
Notes
Do not exceed 24 hours in the brine or the chicken may become too salty or the texture may degrade. Resting the dredged chicken for 10 minutes before frying helps the coating adhere better.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1143
- Protein
- 89 g
- Carbs
- 61 g
- Fat
- 58 g
- Fiber
- 2 g
Where the calories come from
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