Southern Fried Chicken Wings with Jalapeño Cornbread and Honey Butter

  • prep time133 min
  • total time 151 min
  • serves 6

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

29 Ratings
Directions for: Southern Fried Chicken Wings with Jalapeño Cornbread and Honey Butter


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

⅓ 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


Southern fried chicken wings

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.

Honey butter

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

Jalapeño cornbread

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

2. 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.

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

Tips and Substitutions

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

Source and Credits

Recipe courtesy of David Robertson, The Dirty Apron Cookbook © 2014 Figure 1 Publishing Inc.

See more: Appetizer, Bread, Chicken, Fry, Great Canadian Cookbook, Summer

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