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

1. 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.

2. In a large bowl, whisk together buttermilk, honey and eggs until frothy. Add chicken, and let stand for 10 minutes.

3. In a medium bowl, combine flour, sage, pepper and remaining 2 tsp salt. Dredge chicken in flour mixture. Let stand for 15 minutes.

4. 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.

5. Fry sage leaves until crisp, about 30 seconds. Drain, and serve over wings. Drizzle wings with Sweet and Spicy Honey. Garnish with Parmesan.

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