After seeing Marcus make these on TV, I had to do it myself! So glad I did. KILLER WINGS!\r<br>Ingredients\r<br>Wings:\r<br>4 cups water\r<br>1/4 cup sugar \r<br>1/4 cup coarse kosher salt \r<br>3 pounds chicken wings, separated into flats and drumettes \r<br>Wing Sauce:\r<br>1 tablespoon unsalted butter\r<br>1 tablespoon minced garlic \r<br>1 tablespoon minced peeled ginger \r<br>1 cup hot sauce (we use Cholula) \r<br>1 tablespoon sugar \r<br>Frying:\r<br>1 cup all-purpose flour\r<br>1 cup cornstarch \r<br>1/4 cup cornmeal \r<br>3 tablespoons chipotle powder \r<br>Peanut oil, for frying \r<br>Serving:\r<br>Chicken Shake, recipe follows\r<br>Blue cheese dressing, optional\r<br>1/2 English cucumber, sliced into sticks, optional\r<br>Chicken Shake:\r<br>1/4 cup berbere\r<br>1/4 cup hot smoked paprika \r<br>2 tablespoons ground cumin \r<br>2 tablespoons freshly ground white pepper \r<br>2 tablespoons celery salt\r<br>1 1/2 teaspoons granulated garlic \r<br>1 1/2 teaspoons coarse kosher salt \r<br>Directions\r<br>\r<br>Serving:\r<br>For the wings: Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely.\r<br>\r<br>Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.\r<br>\r<br>For the wing sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.\r<br>\r<br>For the frying: When youre ready to fry, drain the wings and pat them dry with paper towels. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.\r<br>\r<br>Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360 degrees F.\r<br>\r<br>Working in batches, fry the wings until theyre fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust it to keep the oil between 350 and 375 degrees F. Drain the wings on a rack set over a baking sheet.\r<br>\r<br>For serving: When youve fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter, sprinkle on some of the Chicken Shake and serve with blue cheese dressing and cucumber if desired.\r<br>\r<br>Chicken Shake:\r<br>Combine all ingredients in a bowl and mix to blend.\r<br>\r<br>Adapted from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem by Marcus Samuelsson © Rux Martin/Houghton Mifflin Harcourt 2016. \r<br>Buy Seasoning: \r<br>Buy Cholula Sauce:
