- 6 cups water
- 1/4 cup Kosher salt
- 1/4 cup superfine sugar
- 1/4 cup rice wine vinegar
- 3 pounds drumettes or cut wings (I prefer all drummettes)
- Cooking spray, canola or olive oil
- undefined
Combine brine ingredients in a 2-gallon plastic food storage bag. Add wings, store on bottom shelf of fridge overnight or several hours.
Preheat oven to 450°F.
Drain wings from marinade and pat dry. Arrange in a single layer on parchment-lined baking sheets and spray with cooking spray. Bake 30-40 minutes, switching oven racks once, or until wings reach and internal temp of 165°F and are crisp.
For pickled carrots and celery, place all ingredients in a small pot and bring to a boil. Remove from heat and cool; transfer to a container and refrigerate overnight. Remove veggies from pickle juice to serve.
For the sauce, heat butter to foaming over medium heat. Add garlic, ginger and black pepper, and swirl a minute or two. Add hot sauce, tomato sauce, soy, vinegar, Worcestershire and sugar; simmer to thicken a bit.
Transfer sauce to large bowl, toss in hot, crispy, freshly baked wings to coat. Serve with toppings bar of lime wedges, scallions, sesame seeds, toasted chopped nuts and horseradish-blue cheese sauce, and pickled vegetables alongside.