If you love chicken wings, you’ll love this version from Rosella at the Rand in San Antonio. Their version is extra juicy thanks to their special brine. These beauties are also baked before their fried. You’ll want to start 24 hours in advance. Believe me. It’s well worth the extra effort.
Make the brine In a large pot, combine all of the brine ingredients except for the chicken. Bring to a boil, then turn off the heat and chill completely. Set the wings in a large bowl and pour the brine over wings. Refrigerate for 24 hours.
Preheat the oven to 350 degrees. Drain the wings and pat dry with paper towels. Transfer to a rimmed baking sheet and bake the wings for 25 minutes. Let rest.
Meanwhile, make the hot sauce In a medium bowl, whisk all of the ingredients together. Toss freshly fried wings in sauce and serve warm.
Make the lemon pepper sauce Combine all ingredients in a blender or food processor and puree until smooth.
In a large heavy-bottom saucepan, heat the oil to 400 degrees. Fry the wings for 2-3 minutes or until golden brown. Toss in the sauces and serve right away.