Brine these chicken wings overnight for a fall-off-the-bone result.
Southern fried chicken wings
For this recipe, brining the wings makes a big difference because it locks in all the moisture, giving you a very juicy final product.
Southern fried chicken wings: Remove the chicken wings from the brine, place them in a colander and give them a quick rinse under cold running water. Discard the brine. Pour the buttermilk into a large bowl, submerge the chicken wings, and allow them to soak for 2 hours.
Honey butter: Place the butter and honey in a small bowl and combine until evenly mixed. Set aside.
Jalapeño cornbread: Preheat the oven to 425°F. Lightly grease a 12-hole muffin tin.
Finish chicken wings: Heat the canola oil in a large pot on medium heat until it reaches 375°F. (Use a deep-fat thermometer to check the temperature.) Line a plate with paper towels.
To serve: Serve family style in a bucket, or arrange 5 wings per person on individual plates, with warm jalapeño cornbread and honey butter.