Chicken & Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease with vegetable oil or nonstick spray.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are okay. Let batter rest 5 minutes while you finish other steps.

Cook the waffles in the preheated waffle iron per manufacturer's instructions until golden brown and crisp (usually 3–6 minutes depending on iron). Keep waffles warm on a rack in a 200°F (95°C) oven while finishing wings and syrup if desired.

Marinate

Pat wings dry with paper towels. Combine 1/2 cup buttermilk, 1 tsp hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Add wings, coat thoroughly, cover and refrigerate for at least 30 minutes (up to 4 hours).

Dredge and heat oil

In a shallow dish combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder and 1 tsp smoked paprika. Remove wings from marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Fry wings in batches so they have space, about 8–10 minutes per batch, turning occasionally, until internal temperature reaches 165°F (74°C) and the exterior is golden brown and crisp. Transfer to a wire rack set over a baking sheet to drain and keep warm. If oven-warming, keep at 200°F (95°C).

Optional: For extra-crispy wings, after initial fry raise oil to 375°F (190°C) and fry wings a second time for 1–2 minutes until extremely crisp. Drain on rack.

In a small saucepan over low heat combine 1/2 cup pure maple syrup, 2 tbs hot sauce, 1 tbsp unsalted butter and 1/2 tsp apple cider vinegar. Stir gently while warming until butter melts and ingredients are fully combined. Simmer very gently for 1–2 minutes to meld flavors — do not boil vigorously.

Taste and adjust: add a pinch of salt or another 1/2 tbs hot sauce if you prefer spicier. Keep warm until ready to serve.

Place one warm waffle on each of two plates (or stack two waffles per plate if desired). Arrange 2–3 hot wings beside or atop the waffles (for five wings total, distribute as preferred).

Drizzle buffalo maple syrup over the waffles and wings. Optionally brush a little melted butter on waffles and dust with powdered sugar for contrast and garnish with chopped chives or parsley.

Serve immediately while waffles are crisp and wings are hot. Provide extra buffalo maple syrup on the side for dipping.