Brine the chicken
Combine the water, seasoning salt, garlic powder, and cayenne in a very large pot or a 2-gallon zip-top bag. Add the chicken wings, cover, and refrigerate for at least 4 hours and up to 24 hours.
Bread and fry the chicken
Fill a deep fryer with oil according to the manufacturer’s instructions, or fill a wok or soup pot with oil, making sure there are at least 4 inches between the oil and the rim of the pot. Heat the oil to 365°F over medium heat. If you don’t have a thermometer, heat the oil over medium for 5–10 minutes; it’s ready when a small piece of white bread sizzles and turns golden immediately. Combine the flour, seasoning salt, and cayenne in a large bowl. Remove the wings from the brine a few at a time and toss thoroughly in the flour mixture, then place on a tray while you coat the remaining wings.
When the oil is ready, increase the heat to medium-high and carefully add the wings, leaving plenty of space between each one. (Using tongs is safest—do not drop them in, as hot oil can splash.)
Fry the wings until golden brown and crispy, 10–12 minutes per batch. Drain on paper towels. Allow the oil to return to temperature between batches and continue frying the remaining wings.
Make the smoked honey butter
While the chicken is frying, melt the butter in a saucepan over medium heat. Stir in the honey until fully incorporated, then add the smoked paprika and stir until combined.
Pour half of the smoked honey butter into a medium bowl. Add the fried wings and toss to coat.
Make the pancakes
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk the buttermilk, egg, and 2 tablespoons melted butter until blended. Add the wet ingredients to the dry ingredients and stir just until combined. The batter should be thick and lumpy, with no dry flour remaining.
Shortcut
Use our
Buttermilk Mochi Pancake and Waffle Mix instead and follow the package directions.
Preheat a griddle or
large nonstick skillet over medium-low heat for a couple of minutes. Generously butter the surface and heat until foamy.
Using a ⅓-cup measure, ladle the batter onto the griddle or skillet, cooking as many pancakes as will fit comfortably. Cook until bubbles form and the edges turn lightly brown, about 3 minutes.
Flip the pancakes and butter the cooked side generously. Cook until the second side is golden, another 2–2½ minutes. Transfer to a plate, wipe the skillet clean, and repeat with fresh butter and remaining batter.
Serve
Add the fried chicken to the plate and drizzle the pancakes with smoked honey butter.
