Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken

INGREDIENTS

• 3 tablespoons kosher salt
• 8 chicken wings, wing tips removed
• 2 tablespoons fine sea salt
• 4 1/2 cups water
• 2 tablespoons paprika
• 5 or 6 branches rosemary, each 4 to 5 inches long
• 1 teaspoon vegetable oil
• 1 lemon, halved
• 2 teaspoons cayenne pepper
• Neutral, high-heat oil for deep-frying (like canola)
• 2 cups buttermilk
• 4 garlic cloves, smashed with the flat side of a knife
• 3 tablespoons freshly ground black pepper
• 2 tablespoons baking powder
• 3 cups all-purpose flour
• 1 small onion, thinly sliced
• 8 chicken legs, drumsticks and thighs separated