Categories: Chicken
Ingredients
- 3 lbs. chicken wings
- 2 tbsp. roasted garlic and herb seasoning
- 1 tbsp. plus 2 tsp kosher salt, divided
- 2 cups whole buttermilk
- 1/4 cup honey
- 2 large eggs
- 3 cups flour
- 4 tbsp. chopped fresh sage
- 1 tsp black pepper
- 3 quarts vegetable oil
- Fresh sage leaves
- Sweet and Spicy Honey (see recipe)
- Garnish: grated Parmesan
Directions
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Pat chicken dry. Cut off and discard wing tips; cut wings in half at joint. Toss chicken with garlic and herb seasoning and 1 tbsp. salt. Let stand for 30 minutes.
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In a large bowl, whisk together buttermilk, honey and eggs until frothy. Add chicken, and let stand for 10 minutes.
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In a medium bowl, combine flour, sage, pepper and remaining 2 tsp salt. Dredge chicken in flour mixture. Let stand for 15 minutes.
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Pour oil in a large Dutch oven, and heat over medium heat until a deep-fry thermometer reaches 325. Fry chicken in batches until browned, 6-8 minutes. Let drain on a wire rack over paper towels.
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Fry sage leaves until crisp, about 30 seconds. Drain, and serve over wings. Drizzle wings with Sweet and Spicy Honey. Garnish with Parmesan.