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Southern Fried Chicken Wings with Jalapeño Cornbread and Honey Butter

Southern Fried Chicken Wings with Jalapeño Cornbread and Honey Butter
PREP TIME
2h 13 min
COOK TIME
18 min
YIELDS
6 servings

Brine these chicken wings overnight for a fall-off-the-bone result.

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Ingredients

Southern fried chicken wings

30
chicken wings, brined overnight in spiced brine
4
cups buttermilk
4
cups canola oil
3
cups all-purpose flour
2
Tbsp chili powder
2
Tbsp mustard powder
1
Tbsp onion powder
1
Tbsp smoked paprika
1
Tbsp salt
1
Tbsp pepper

Honey butter

½
cup butter, room temperature
cup honey

Jalapeño cornbread

1
cup all-purpose flour
½
cup cornmeal
2
Tbsp sugar
1
tsp salt
1
tsp baking powder
1
tsp baking soda
¾
cup buttermilk
½
cup melted butter
1
egg
1
jalapeno pepper, finely chopped
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Directions

Notes

For this recipe, brining the wings makes a big difference because it locks in all the moisture, giving you a very juicy final product.

Step 1

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.

Step 2

Honey butter: Place the butter and honey in a small bowl and combine until evenly mixed. Set aside.

Step 3

Jalapeño cornbread: Preheat the oven to 425°F. Lightly grease a 12-hole muffin tin.

Step 4

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.

Step 5

To serve: Serve family style in a bucket, or arrange 5 wings per person on individual plates, with warm jalapeño cornbread and honey butter.

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