Family Meal Recipe

Marinate

Pat wings dry with paper towels. In a bowl combine 1 cup buttermilk with 1/4 tsp salt and 1/4 tsp black pepper. Submerge the 3 whole wings in the buttermilk, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prep dredge

In a shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne (if using). Mix until evenly combined.

Coat wings

Remove wings from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the skin so a good crust forms. Shake off excess and set on a wire rack for 10 minutes to let coating adhere.

Heat oil

While wings rest, pour 3 cups vegetable oil into a deep skillet or Dutch oven to reach ~1.5 inches depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly.

Fry

Carefully lower wings into hot oil without crowding; fry 2–3 wings at a time depending on pan size. Fry for 8–10 minutes, turning once, until golden brown and internal temperature reaches 175°F (79°C) at the thickest part. Adjust time for your equipment and wing size.

Drain and finish

Remove wings to a paper-towel-lined plate or wire rack set over a baking sheet. If using sauce, toss wings in 2 tbsp hot sauce or honey while still hot, or leave plain. Keep warm in a 200°F (95°C) oven while preparing sides if needed.

Place the 1 lb cubed potatoes in a medium pot and cover with cold water (about 4 cups). Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot. Add 2 tbsp butter and 1/4 cup milk. Mash with a potato masher or fork until smooth with small lumps as preferred. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until serving.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 chopped yellow onion and sauté until softened, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add the sliced collard greens (8 oz) and 1/2 cup chicken broth. Stir to combine, cover and reduce heat to medium-low. Simmer gently for 12–15 minutes, stirring occasionally, until greens are tender.

Uncover, stir in 1 tbsp apple cider vinegar, 1/2 tsp salt and 1/8 tsp red pepper flakes (if using). Cook 1–2 more minutes to let flavors meld. Remove from heat and keep warm.

Preheat oven to 450°F (230°C). In a bowl combine 1 cup flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt. Cut in 2 tbsp cold diced butter with a pastry cutter or fork until mixture resembles coarse crumbs.

Make a well in the center and pour in 1/2 cup cold buttermilk. Stir just until a shaggy dough forms; do not overwork. Turn dough out onto a lightly floured surface, fold once or twice and pat to about 3/4-inch thickness.

Use a 2.5-inch biscuit cutter or a glass to cut one large biscuit (or two small). Place on a parchment-lined baking sheet leaving space around. Brush top with 1 tbsp melted butter if desired.

Bake 10–12 minutes until risen and golden. Remove to a rack and brush again with melted butter. Serve warm.

Arrange 3 whole fried wings on a plate with a scoop of mashed potatoes and a portion of collard greens. Add the warm biscuit on the side. Serve immediately with extra hot sauce or honey on the side.