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Appetizers | |
| Wings 2 lbs Chicken Wings 1 tbsp Bayou City All Purpose Seasoning 1 tbsp Bayou City Garlic Pepper 1 tsp Ancho Chile Powder 1 tsp Kosher Salt Vegetable Oil as needed for frying 4 Medium Waffles fresh or frozen 2 cups Buttermilk 1½ cups Cornstarch Honey Butter Syrup 1 cup Honey ½ cup Butter 1 tsp Vanilla | |
| Split the wings at the joint into wingettes and drumsticks, then discard the wing tips or use for stock. In a small bowl whisk together the Bayou city seasonings, ancho chili powder, and salt. Rub the wings thoroughly with the spice mix and arrange the chicken in a container or on a platter, cover and refrigerate for 30 minutes up to overnight. In a small saucepan over low heat, gently melt honey, butter, and vanilla. Stir occasionally, until mixture has thickened, about 15 minutes. Let cool and set aside. In a large saucepan, heat 2 inches of oil to 350°F (180ºC). In a food processor fitted with blade attachment, finely grind the waffles. Add the buttermilk to a medium bowl and in another medium bowl, whisk together the cornstarch and ground waffles. A few wings at a time, dip in the buttermilk mixture then in the cornstarch and waffle mixture. Fry, turning once, until the wings are deep golden brown and cooked through, about 8 to 10 minutes. Transfer the wings to paper towels to drain while frying the remaining wings. Once all of the wings have been fried, arrange them on a platter and drizzle the honey butter syrup over the top. Serve immediately. | |
Unrated | |
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