1gallonoil for deep fryinglike grapeseed, rice bran, lard, etc, (you can use more or less depending on the size of the pan you use, I was using large stainless steel stockpot.)
Black truffle honeyas needed (see recipe above)
For the dredge
All purpose flouras needed, 8 cups should do
Kosher salt
Paprika
Fresh ground white pepper
Cayenne
Garlic powder
Onion powder
Instructions
Season the flour to taste with the spices. Soak the chicken in buttermilk for a couple hours. In a pinch, you can just toss them in butter milk and then straight into the flour though. Make sure to test one of the wings first, then if you need to add more seasonings to the dredge you can do so.
Using a thermometer, heat the oil to 350 degrees. When the oil is hot, add the chicken wings in batches, making sure not to overcrowd the pot, which will lower the temperature, also, if they touch too much, the crispy coating can rub off during cooking. If you notice the oil drop signifantly in temperature, you can increase the heat a bit, but try to keep it at a steady 350.
Cook the chicken wings until golden brown and cooked throughout, then remove and allow to rest in a warm (Not hot) oven on paper towels placed on a cookie sheet to absorb oil while you cook the next few batches of wings. As they chicken wings come out of the hot oil, sprinkle them with a little kosher salt, since the oil helps it stick.
When all the wings are cooked, serve immediately drizzled with the truffle honey, or pass it alongside.
Notes
I usually try to give exact proportions to you, but I don't use a recipe when I make these. I just season the flour to taste, it's hard to mess things up unless you get really happy with the cayenne.