Chicken & Waffle Wings with Bourbon Maple Syrup

This dish brings the sweet and savory combination of fried chicken and waffles into one bite.

Course Appetizer

Cuisine American

Keyword bourbon, chicken, chicken wings, game day, maple syrup, tailgating, waffle

Prep Time 1

Cook Time 40

Servings

Calories 817kcal

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 paprika, cayenne, onion powder, garlic powder, ancho chili powder, salt and pepper.
Rub the wings thoroughly with the spice mix and arrange the chicken in a container or on a platter, cover with plastic wrap and refrigerate for at least one hour or overnight.
In a small saucepan over medium heat, whisk together the maple syrup, bourbon and cinnamon. Cook, stirring 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 the bowl of a food processor fitted with the blade, 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 maple syrup mixture over the top. Serve immediately.