Chicken Drummies

By NicoleS

Ingredients

• 2 quarts vegetable shortening, for frying
• 12 whole chicken wings (about 3 pounds)
• 1 quart water
• 1/4 cup salt
• 2 eggs
• 1/8 cup heavy cream
• 1 tablespoon Frank's Sweet & Spicy sauce
• 1 tablespoon salt, divided
• 1/2 tablespoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch

Details

Servings 6

Preparation

Step 1

Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.

Prick drummettes and wings all over with a fork. Place in resealable bag with water and 1/4 cup salt. Brine chicken for 30 minutes (any longer and they will be too salty). Remove from brine and pat dry with paper towels.

In a large bowl, whisk together eggs, cream, cayenne sauce, 1/2 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1/2 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.

When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 15 minutes. Season chicken with salt.

For the Spicy Butter Sauce:
1 cup hot sauce (recommended: Frank's Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt

In a saucepan, bring the ingredients to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.