Waffle Fried Chicken
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy fried chicken wings coated in a waffle mix batter, served with maple syrup and hot sauce for dipping. A savory-sweet twist on classic fried chicken.
Ingredients
- 1.89 L cold water
- 59.1 ml sugar
- 29.6 ml kosher salt
- 907 g chicken wings cleaned and separated into flats and drumettes
- 118 ml hot sauce
- 9.86 ml seasoning salt
- 4.93 ml ground black pepper
- 2.46 ml cayenne pepper
- 355 ml waffle mix
- 118 ml self-rising flour
- 591 ml vegetable oil
- maple syrup
- hot sauce
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 274 mg
- Iron: 3.85 mg
- Magnesium: 63.2 mg
- Phosphorus: 672 mg
- Potassium: 619 mg
- Zinc: 3.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.89 L cold water
- 59.1 ml sugar
- 29.6 ml kosher salt
- 118 ml hot sauce
- 9.86 ml seasoning salt
- 4.93 ml ground black pepper
- 2.46 ml cayenne pepper
- 355 ml waffle mix
- 118 ml self-rising flour
- 591 ml vegetable oil
- maple syrup
- hot sauce
Prepare
- 907 g chicken wings, cleaned and separated into flats and drumettes
Let's Cook
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Step 1.
In a large mixing bowl, combine 8 cups cold water, ¼ cup sugar, and 2 tablespoons kosher salt. Stir until the sugar and salt are fully dissolved to make the brine.
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Step 2.
Place the cleaned chicken wings (flats and drumettes) in a separate large bowl. Pour the brine over the chicken, cover the bowl, and refrigerate for 6 to 8 hours or overnight. After brining, drain the chicken but do not rinse.
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Step 3.
Pour ½ cup hot sauce over the drained chicken and toss to coat evenly. Then sprinkle with 2 teaspoons seasoning salt, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper. Toss again to coat.
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Step 4.
In a large paper or plastic bag, combine 1½ cups waffle mix and ½ cup self-rising flour. Shake the bag until well blended.
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Step 5.
Add a few wings at a time to the bag with the flour mixture. Shake until the wings are well coated, then remove and set on a plate. Repeat with remaining wings. Let the coated chicken sit for 10 minutes before frying.
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Step 6.
Pour 2½ cups vegetable oil into a deep fryer or large deep frying pan. Heat over medium heat to 350–360°F. Add a few wings at a time, being careful not to overcrowd. Fry until golden brown and cooked through, about 7 minutes total, flipping halfway.
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Step 7.
Remove the fried chicken with tongs and place on a paper-towel-lined baking sheet or plate to drain and cool slightly. Repeat with remaining chicken.
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Step 8.
Serve the wings with maple syrup and hot sauce on the side, if desired.