HONEY GLAZE SWEET & SPICY FRIED CHICKEN AND BUTTERMILK MAC & CHEESE.

Ingredients:

• 2 pounds chicken wings
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon lemon pepper seasoning
• Vegetable oil, for frying

For the hot honey glaze:

• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to your preferred level of spiciness)
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, combine the flour, salt, and lemon pepper seasoning. Mix well.
2. Rinse the chicken wings under cold water and pat them dry with paper towels.
3. Place the chicken wings in the bowl with the flour mixture and toss until they are evenly coated.
4. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should be about 1-2 inches deep.
5. Carefully place the coated chicken wings into the hot oil, being cautious not to overcrowd the pan. Fry the wings in batches, if necessary. Cook for about 10-12 minutes, flipping occasionally, until the wings are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the wings reaches 165°F (74°C).
6. Once cooked, transfer the fried wings to a wire rack or a plate lined with paper towels to drain excess oil.
7. In a small saucepan, melt the butter over low heat. Add the honey, hot sauce, lemon juice, lemon zest, black pepper, and salt. Stir well to combine and heat the mixture gently until it becomes smooth and well blended.
8. Place the fried wings in a large bowl and pour the hot honey glaze over them. Toss the wings in the glaze until they are evenly coated.
9. Serve the hot honey lemon pepper wings immediately, garnished with extra lemon zest or sliced lemons, if desired.

Enjoy your hot honey lemon pepper wings! They make a delicious and spicy addition to any soul food meal or as a tasty appetizer.

Here’s a recipe for honey-glazed sweet and spicy fried chicken along with a side of buttermilk mac and cheese, both delicious soul food dishes:

Honey-Glazed Sweet & Spicy Fried Chicken:

Ingredients:

• 4-6 chicken pieces (legs, thighs, or a combination)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying

For the honey glaze:

• 1/2 cup honey
• 1/4 cup hot sauce
• 2 tablespoons unsalted butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
• Salt and black pepper to taste

Buttermilk Mac and Cheese:

Ingredients:

• 2 cups elbow macaroni
• 4 cups shredded cheddar cheese
• 2 cups buttermilk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully submerged in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. In a shallow dish or a large zip-top bag, combine the flour, salt, paprika, garlic powder, and cayenne pepper. Mix well to combine all the dry ingredients.
4. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should be about 1-2 inches deep.
5. While the oil is heating, remove the chicken pieces from the buttermilk, allowing any excess buttermilk to drip off. Dip each chicken piece into the flour mixture, coating it thoroughly on all sides. Shake off any excess flour.
6. Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches, if necessary. Cook for about 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
7. Once cooked, transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.
8. To make the honey glaze, in a small saucepan, melt the butter over low heat. Add the honey, hot sauce, apple cider vinegar, garlic powder, cayenne pepper, salt, and black pepper. Stir well to combine and heat the mixture gently until it becomes smooth and well blended.
9. Brush the honey glaze over the fried chicken pieces, coating them evenly. Place the glazed chicken in a baking dish and bake for an additional 10 minutes in the preheated oven to allow the glaze to caramelize.
10. For the buttermilk mac and cheese, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
11. In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and black pepper to make a roux. Cook for 2-3 minutes until the roux is lightly golden.
12. Slowly whisk in the buttermilk, ensuring there are no lumps.