▢2 pounds chicken wings ▢2 teaspoons salt ▢1 teaspoon onion powder ▢1 teaspoon garlic powder ▢½ teaspoon sage ▢½ teaspoon black pepper ▢1 teaspoon cumin ▢1 teaspoon paprika ▢½ teaspoon thyme ▢2 cups buttermilk ▢2 cups all-purpose flour ▢¼ cup cornstarch ▢Oil for frying For the honey butter: ▢½ cup butter softened ▢¼ cup honey ▢¼ teaspoon cinnamon ▢½ teaspoon vanilla extract

Instructions Step - 1

To make the chicken, add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. 

step - 2

Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours, or up to overnight. To make the honey butter, in a small bowl, beat the butter until light and fluffy. 

step - 3

Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use. When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350°F. 

step - 4

In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour. 

step - 5

Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.

step - 6

To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside. 

step - 7

In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes.

step - 8

While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions.

step - 9

To serve the chicken and waffles, place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.