Mr Tim's chicken wings

Make a brine- stir water,salt,and sugar in a large bowl until sugar and salt dissolve. Add chicken wings and refridgerate for 30 minutes or up to 1 hour.

Make batter- whisk flour, cornstartch, pepper, paprika, cayenne pepper, baking powder, 1 teaspoon salt, and water in large bowl until smooth. Place in refridgerator while chicken wings are brining.

Frying chicken wings- heat oil in deepfryer or dutch oven to 350 degrees. Remove chicken wings from refridgerator, pour off the brine, and pat dry with paper towels. rewisk batter/ Transfer half of chicken wings to batter. One piece at a time, remove chicken wings from batter(allowing excess to drip back into bowl) and transfer to oil. Fry 5 or 6 chicken wings at a time until deep golden and temperature registers 160 degrees, about 8 minutes. Drain chicken wings on wire rack inside a baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken wings.

Wing sauce- mix Texas Pete wing sauce with butter and microwave until butter is softened, stir together and serve with chicken wings. Enjoy