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Credit: Photography by Lucas Zarebinski

Recipe Summary test

prep:
15 mins
cook:
22 mins
total:
37 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare marinade, whisk honey and paprika into the buttermilk. In a resealable plastic bag, soak the chicken in the buttermilk for 30 minutes (or up to 12 hours). In a medium bowl, combine the flour, salt and pepper.

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  • Remove the chicken pieces and coat them evenly with the flour mixture; transfer to a parchment-lined baking sheet and let stand for 15 minutes. Coat the chicken again in the flour mixture.

  • In an extra-large, heavy skillet, heat the oil to 350°. Carefully add the chicken to the pan and partially cover. Lower the heat to medium-low and fry the chicken, turning occasionally, about 22 minutes. (Lower the temperature if the chicken is browning too quickly.) Transfer to paper towels to drain; serve hot.

  • Meanwhile, warm the peach jam, water and minced jalapeño (to taste), stirring until smooth. Brush onto the wings.

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