Wings N ' Waffles Or French Toast Recipe

Marinate

Pat wings dry with paper towels. In a large bowl combine buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Add wings and press to submerge. Cover and refrigerate 2–4 hours (or overnight for best flavor).

Prep dredge

When ready to cook, remove wings from fridge and let sit 20 minutes. In a shallow bowl or rimmed plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Season the flour mixture with a pinch more salt and 1/4 tsp black pepper if desired.

Fry or bake

Option A — Fry: In a deep skillet or Dutch oven heat vegetable oil to 350°F (175°C). Pat wings lightly to remove excess buttermilk, dredge in flour mixture pressing to adhere, shake off excess and carefully lower into oil. Fry in batches 8–10 minutes until golden brown and internal temperature reaches 165°F. Transfer to a wire rack on a sheet pan. Option B — Oven (crisper, less oil): Preheat oven to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top. Toss dredged wings lightly with a couple tablespoons oil, arrange on rack and bake 35–45 minutes, flipping once, until crisp and 165°F internal.

Keep warm

If making ahead, keep finished wings in a low oven (200°F / 95°C) on a wire rack while you finish waffles and sauce so they stay crisp.

In a small saucepan over low heat melt 2 tbs unsalted butter. Add 4 tbs hot honey (or regular honey), 1 tbs hot sauce, 1 tsp soy sauce, 1 tsp apple cider vinegar and 1/4 tsp red pepper flakes. Whisk gently until combined and warm through, about 2–3 minutes. Taste and adjust heat or sweetness. Remove from heat and set aside.

Toss wings in sauce: Place cooked wings in a large bowl, pour warm sauce over them and toss to coat evenly. Return to wire rack briefly (1–2 minutes) so sauce sets slightly before plating.

Make batter

Preheat waffle iron according to manufacturer. In a medium bowl whisk together 1.5 cups flour, 2 tbs sugar, 1 tbsp baking powder and 1/2 tsp kosher salt. In a separate bowl beat 2 large eggs, then whisk in 1.25 cups milk, 4 tbs melted butter and 1 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.

Cook waffles

Brush or spray waffle iron with nonstick spray or melted butter. Scoop batter (about 1/2 to 3/4 cup depending on your iron) onto hot iron, close and cook until golden and crisp, about 4–6 minutes per waffle (follow your iron’s indicator). Transfer finished waffles to a warm oven (200°F / 95°C) on a rack to stay crisp while you finish all waffles.

Plate one waffle (or two smaller squares) and top with 3–4 sauced wings. Drizzle additional maple syrup to taste and sprinkle with chopped chives and a dusting of powdered sugar if desired. Serve with lemon wedges on the side for a bright pop.

Alternative: French Toast option — Instead of waffles, make thick-cut French toast (2–3 slices) using your preferred recipe: whisk 2 eggs with 1/2 cup milk, 1 tsp vanilla and 1 tbs sugar, soak bread 30 seconds per side, then pan-fry in butter until golden. Top with sauced wings and maple syrup as above.

Serve immediately while waffles/French toast are hot and wings are crisp. Offer extra sauce and syrup at the table.