Hot Honey Crispy Chicken Wings

1: Brine the chicken wings in water and pickle juice for at least four hours or overnight.

2: In a bowl, combine 5 cups of flour, 1 cup of corn starch, and the seasonings to create the dry dredge.

3: Remove chicken from the brine and coat with the dry mixture. Let it sit for 10 minutes.

4: For a second coat, dip the chicken back into the brine and coat it again with the dredge.

5: Refrigerate or freeze the wings for at least 30 minutes to an hour.

6: Preheat the fryer to 350°F and deep fry the chicken until cooked through.

7: In a saucepan, melt together 1/4 cup butter, 1/4 cup honey, 1 tsp chili flakes, 1 tsp garlic, and 1/2 tsp ranch powder on low heat.

8: Toss the fried wings in the honey garlic sauce just after removing them from the fryer.

9: Serve with a side of ranch.