Ingredients:

For the Chicken:

• 2 lbs bone-in chicken wings (drumettes and flats)
• 1 cup dill pickle juice (like Claussen or Mt. Olive)
• 1/2 cup whole milk
• 1 egg
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp powdered sugar
• 2 tbsp Uncle Dibbz Atlanta Lemon Pepper Mild
• Neutral oil for frying (peanut or vegetable)

For the Lemon Pepper Wet:

• 2 tbsp unsalted butter, melted
• 1–2 tsp Uncle Dibbz Atlanta Lemon Pepper Mild
• Splash of lemonade (about 1-2 tbsp)
• Optional: squeeze of fresh lemon juice for extra zing

Instructions:

1. Marinate the Wings:

Place wings in a large bowl or Ziploc bag. Add pickle juice and marinate for at least 1 hour, or overnight for maximum flavor.

2. Prepare the Egg Wash:

In a shallow bowl, whisk together milk and egg.

3. Make the Dredge:

In another bowl, combine flour, cornstarch, powdered sugar, and 2 tbsp of Uncle Dibbz Atlanta Lemon Pepper Mild.

4. Coat the Wings:

Pat wings dry after marinating. Dip in egg wash, then dredge in the seasoned flour mixture. Press to make sure the coating sticks well. Rest on a wire rack for 10 minutes to ensure the crust adheres.

5. Fry the Wings:

Heat oil in a heavy-bottom pot or fryer to 350°F. Fry wings in batches for 8–10 minutes, until golden brown and cooked through (internal temp: 165°F). Drain on paper towels or a wire rack.

6. Lemon Pepper Wet:

In a large bowl, combine melted butter, a splash of lemonade, and 1–2 tsp of Uncle Dibbz Atlanta Lemon Pepper Mild. Stir well to combine, and add a squeeze of fresh lemon juice if desired.

7. Toss and Serve:

Add the hot, fried wings to the lemon pepper wet mixture and toss until well coated. Serve immediately with a few lemon wedges for garnish.