Ingredients

For the Chicken Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • Vegetable oil, for frying

For the Honey Butter Glaze:

  • ½ cup unsalted butter (1 stick)
  • ¼ cup honey
  • 1 tbsp hot sauce (optional, for a slight kick)
  • ½ tsp salt
  • ½ tsp garlic powder

For the Biscuit Crumble (Optional Topping):

  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp cold unsalted butter, cubed
  • ¼ cup buttermilk
  • 1 tbsp melted butter (for brushing)

Equipment:

  • Deep fryer or large heavy-bottomed pot
  • Mixing bowls
  • Whisk
  • Tongs
  • Baking sheet
  • Wire rack
  • Small saucepan
  • Pastry cutter (for biscuit crumble, if making)

Instructions

Step 1: Marinate the Wings

  1. In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and smoked paprika.
  2. Add chicken wings, toss to coat, and cover. Refrigerate for at least 2 hours, or overnight for best flavor.

Step 2: Prepare the Biscuit Crumble (Optional)

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, mix flour, baking powder, and salt. Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs.
  3. Stir in buttermilk until just combined. Do not overmix.
  4. Drop tablespoon-sized portions onto a parchment-lined baking sheet. Brush with melted butter.
  5. Bake for 10-12 minutes until golden. Cool, then crumble into coarse bits. Set aside.

Step 3: Fry the Wings

  1. Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
  2. In a large bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.
  3. Remove wings from marinade, letting excess buttermilk drip off. Dredge in flour mixture, pressing to coat.
  4. Fry wings in batches, 8-10 minutes, until golden and internal temperature reaches 165°F (74°C). Drain on a wire rack over a baking sheet.

Step 4: Make the Honey Butter Glaze

  1. In a small saucepan over low heat, melt butter.
  2. Stir in honey, hot sauce (if using), salt, and garlic powder. Whisk until smooth and combined. Keep warm.

Step 5: Assemble the Dish

  1. Place fried wings in a large bowl. Drizzle with honey butter glaze and toss to coat evenly.
  2. If using biscuit crumble, sprinkle over the glazed wings for a crunchy, biscuit-like texture.
  3. Serve immediately with extra glaze on the side for dipping.

Serving Suggestions

  • Pair with classic sides like coleslaw, mashed potatoes, or macaroni salad.
  • Serve with pickles or fresh herbs for a bright contrast.
  • For a true biscuit vibe, serve alongside warm, flaky buttermilk biscuits.

Notes

  • Make Ahead: Marinate wings up to 24 hours in advance. Biscuit crumble can be made a day ahead and stored airtight.
  • Storage: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
  • Spice Level: Adjust hot sauce in the glaze to taste, or omit for a milder flavor.

Nutritional Information (Approximate, per serving, based on 4 servings without biscuit crumble):

  • Calories: 650
  • Fat: 45g
  • Carbohydrates: 35g
  • Protein: 28g