Howling Chicken & Pumpkin Spice Waffles with a Bourbon Pecan Maple Syrup
This ultimate sweet and savory chicken and waffles recipe has the perfect crunch without all of the fuss of eggs and buttermilk. A simple trick with some of my favorite hot sauces will provide that extra kick and crunch. In honor of NCSU's Homecoming and this very peculiar homecoming season with not being able to celebrate together in person, I decided to add a special ingredient that will create a little extra warmth in the comfort of your own home. Pumpkin Spice Waffles paired with my Extra Crunchy Spicy Chicken Wings and a Bourbon Pecan Maple Syrup will be sure to warm you up and get you in the spirit of homecoming.
Kitchen Tools Needed
Waffle Iron
Hand Blender
Cast Iron Dutch Oven **can be substituted with a deep fryer or large pot
Small Sauce Pan
2 Large Bowls
1 Medium Bowl
Drying Rack
Large Freezer Style Zip Lock Bag
Flour Sifter **optional
Metal Frying Strainer/Skimmer **can be substituted with metal tongs
Stirring Spoon
Whisk
Chef's Knife **can be substituted with any sharp knife of your choice
Chicken Wing Ingredients
(Serves 4 people, 3 wings each)
Meat & Protein
12 Whole Chicken Wings
Produce
1 package Chives, chopped
Baking & Spices
2 ½ Cups All-Purpose Flour
2 tbsp Salt (more, if desired)
2 tbsp Cracked Black Pepper (more, if desired)
3 tbsp Garlic Powder
4 tbsp Cayenne Pepper (more, if desired)
3 tbsp Paprika
3 tbsp Dried Basil
2 tbsp Dried Parsley
Oils & Vinegars
Canola Oil for frying
Condiments
Buffalo Wing Sauce
Hot Sauce
¼ cup Pickle Juice
Chicken Directions
Wash chicken wings thoroughly.
Place wings in a large Freezer Ziploc bag and pour our Buffalo and Hot Sauce on top until the wings are fully coated. Add in 1/4 cup of Pickle Juice and close the bag. Massage the chicken in the bag and let sit in the refrigerator for 20-25 minutes before cooking.
To make the chicken wing dredge add 2 ½ Cups All-Purpose Flour to a large bowl. Add 2 tbsp Salt, 2 tbsp Cracked Black Pepper, 3 tbsp Garlic Powder, 3 tbsp Cayenne Pepper, 3 tbsp Paprika, 3 tbsp Dried Basil, and 2 tbsp Dried Parsley. Mix all dry ingredients with a whisk.
Before coating the chicken wings with the flour dredge, add about 3 tbsp of the wet mixture, that the chicken was soaking in, to the flour, and stir with your fingers. It should make small clumps.
Coat each soaked chicken wing in the flour mixture being careful NOT to shake off any sauce. Be sure to pat the flour dredge onto the wings in every crevice to ensure it is sticking. This is what makes it crunchy. As you coat more and more chicken wings, you will see more clumps of flour start to appear. Use those clumps to also coat the chicken wings. Place each coated wings on a rack.
Heat Canola Oil in a Cast Iron Dutch Oven to 375 degrees. Tip: If you do not have a kitchen thermometer to check the oil temperature, you can drop a little bit of flour in. If it sizzles then the oil is ready to use.
Fry the chicken wings in hot oil for about 10-12 minutes until they are crispy brown or the thickest part of the meat reads 165 degrees. Tip: Be sure not to overcrowd your dutch oven, large pot. or fryer. You will have to cook the chicken in batches.
Drain the cooked chicken wings on a cooling rack.