Honey-Drizzled Chicken Wings
Makes 6 servings
  • 3 pounds chicken wings
  • 2 tablespoons roasted garlic and herb seasoning*
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 2 cups whole buttermilk
  • ¼ cup honey
  • 2 large eggs
  • 3 cups all-purpose flour
  • 4 tablespoons chopped fresh sage
  • 1 teaspoon ground black pepper
  • 3 quarts vegetable oil
  • Fresh sage leaves
  • Sweet and Spicy Honey (recipe follows)
  • Garnish: grated Parmesan cheese
  1. Cut off and discard wing tips; cut wings in half at joint. In a large bowl, toss together chicken wings, garlic and herb seasoning, and 1 tablespoon salt. Let stand for 30 minutes.
  2. In another 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 teaspoons 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 registers 325°. Fry chicken in batches until browned, 6 to 8 minutes. Let drain on a wire rack over paper towels.
  5. Fry sage leaves until crisp, about 30 seconds. Drain, and sprinkle over wings. Drizzle wings with Sweet and Spicy Honey. Garnish with Parmesan, if desired.
*We used McCormick Grill Mates Roasted Garlic & Herb Seasoning.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/honey-drizzled-chicken-wings/