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1
For the wings: Whisk together the buttermilk, salt, chili powder, black pepper, thyme and cayenne in a large bowl.
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2
Add the wings and refrigerate for 6 hours.
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3
For the ham hock gravy: Combine the ham hocks and 2 quarts water in a large pot, bring to a simmer and cook for 3 hours.
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4
Add the celery, carrot and onion and simmer for 1 more hour.
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5
Strain the stock and keep the ham hocks.
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6
Pick the meat off the ham hocks and reserve for the gravy.
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7
Return the stock to the pot, bring to a boil and cook until reduced to 1 quart, about 30 minutes.
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8
Melt the butter in a saucepan over medium heat.
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9
Whisk in the flour to make a roux.
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10
Cook the roux, stirring, until it gets a nice nutty brown color, about 5 minutes.
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11
Slowly whisk the reduced stock into the roux to avoid lumps.
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12
Bring to a simmer, reduce the heat and simmer, stirring regularly, for 5 minutes.
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13
Add the ham hock meat and heavy cream, season with salt and pepper and continue to simmer for 15 minutes more.
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14
For the waffle batter: Whisk together the flour, sugar, baking powder and salt in a large bowl.
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15
In a separate bowl, whisk together the milk, eggs and melted butter.
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16
Add the wet ingredients to the dry ingredients and whisk to combine.
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17
Some lumps in the batter are acceptable but not too many.
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18
Preheat a Belgian-waffle iron and spray with nonstick cooking spray.
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19
Spoon 1/4 to 1/2 cup of the batter into the center of the waffle iron (depending on the size of the waffle iron) and close.
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20
Cook until the waffle is golden brown, 3 to 6 minutes, depending on the iron.
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21
Repeat with the remaining batter.
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22
For the wing breading: Preheat the oil to 325 degrees F in a deep pot or deep fryer.
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23
Preheat the oven to 200 degrees F. Combine the flour, salt and pepper in a shallow bowl or plate.
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24
Working with 3 to 4 wings at a time, dredge the wings in the flour and fry until the thickest part of the wing reaches an internal temperature of 165 degrees F, about 10 minutes.
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25
As the wings are cooked, transfer them to a rimmed baking sheet and keep warm in the oven.
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26
To plate: Place a hot waffle on each of 6 plates.
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27
Stack 3 wings on top of each.
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28
Divide the gravy among the plates and garnish with the chopped scallions.
