Chicken and waffles is a time-honored staple that’s become beloved across the United States. The combo usually consists of the simple pairing crispy poultry and light, fluffy waffle. You can expand on this, though, by going meta and breading the chicken WITH the waffles.
Waffle-crusted chicken meshes together the classic combo, but can also be served with waffles to further elaborate that flavorsome relationship. That’s what has happened with these wings, as their breading consists of a blended waffle crumb that adds some sweetness and lightness to the batter.
Of course, no chicken and waffles is complete without a bangin’ sauce, and this one takes maple syrup to a new level. The combo of mirin, Soy Vay Veri Veri Teriyaki, and maple syrup gives an Asian influence to the American classic that accentuates the savory while bringing out the sweet.
Since these are wings, you can make as many of them as you want, and either serve them as a snack or entree, complete with waffles to soak up the syrupy goodness.
Below is the full recipe and ingredients you need for this elevated take on a classic dish.
6-8 Cups Canola Oil
8 Chicken Wings (“Party Wings”)
1 Cup Corn Starch
2 Cups Flour
2 Teaspoons Spanish Paprika
1 Teaspoon Cayenne Pepper
6-8 Frozen Waffles
4 Large Eggs
¼ Cup Low Fat Buttermilk
Salt & Pepper To Taste
For Teriyaki Maple Syrup:
1 Cup Soy Vay Veri Veri Teriyaki Marinade & Sauce
¾ Cup Maple Syrup or Pancake Syrup
¼ Cup Mirin (Japanese Cooking Wine)
1 Tablespoon Unsalted Butter
Place oil in pot and heat to 350 Degrees Fahrenheit.
Toast frozen waffles. Once toasted, pulse waffles in food processor to create waffle crumbs. Set aside.
In a bowl, whisk together eggs and buttermilk until thoroughly mixed. In a separate bowl, combine the cornstarch, flour, paprika, and cayenne.
Take the chicken wings and season with salt & pepper. Dredge the wings in the flour mix until they are dry. Shake off any excess flour and submerge into wet egg batter to coat. Immediately transfer wings from wet batter and coat with waffle crumbs, patting the waffles into the chicken to ensure a crust is formed.
Fry the chicken wings for approximately 7-10 minutes until golden brown (or until internal temp reaches 165 Degrees Fahrenheit).
Combine mirin and Soy Vay Veri Veri Teriyaki Sauce into a pot on medium heat and reduce slightly. Add maple syrup and reduce to sauce consistency. Add a pat of cold butter and swirl in right before serving.
Serve chicken with a drizzle of the teriyaki maple syrup or on the side for dunking.
Created in partnership with Soy Vay.