• For the brine:
  • 2 ½ cups water
  • ½ cup salt
  • ½ cup sugar
  • 2 wings, 2 drumsticks,
  • 2 thighs
  • For the coating:
  • 160g plain flour x 2
  • Salt and pepper
  • 200 ml buttermilk
  • 120ml honey
  • 100g corn flour
  • 1 tbsp dried oregano
  • 1 tbsp mustard powder
  • 1 tbsp smoked paprika
  • Hot honey sauce:
  • 80 ml honey
  • ½ tbsp hot sauce
  • 1 tsp crushed chilli flakes
  • 1 tbsp white wine vinegar
  • Oil for frying


  1. Combine the water, salt and the sugar in a saucepan over medium heat. Stir until the salt and sugar have just dissolved. Remove the pan from the heat and allow to cool completely. Place in a bowl and add in the chicken so it is covered in the brine juice. Place in the fridge for 4 hours.
  2. Remove the chicken from the brine and leave on a plate to drain slightly. Heat the oil to 180°C
  3. Add the flour to a shallow dish and season. In another bowl, whisk together the buttermilk and the honey. In a third bowl, mix together the other flour, cornflour, oregano, paprika and mustard powder.
  4. Dredge each piece of chicken in the first flour mixture, followed by the wet mix, then into the flavoured flour. Place on a plate and fry in batches. fry for 5-8 minutes or so until crisp and cooked through.
  5. Make the sauce by combining the honey, hot sauce, vinegar and red pepper in a small bowl and whisk to combine. Set this in the fridge until needed. Serve over the chicken and on the side for dipping.