Directions:
Prepare the Fried Chicken Wings:
In a large bowl, soak the chicken wings in buttermilk for at least 1 hour (or overnight in the refrigerator).
In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
Remove the wings from the buttermilk and dredge them in the flour mixture, ensuring they are well coated.
Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Drain on paper towels.
Prepare the Spaghetti:
Cook the spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
Add the diced tomatoes and cook for 5-7 minutes.
Stir in the cooked spaghetti and fresh basil. Season with salt and pepper to taste.
Prepare the Collards:
In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent.
Add the garlic and red pepper flakes and sauté for another minute.
Add the collard greens and chicken broth. Cover and simmer for 20-25 minutes, or until the collards are tender.
Season with salt and pepper to taste.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 600 kcal | Servings: 4 servings
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