Sauce

• 1 pound fresh or frozen cranberries
• 2 tablespoons unsalted butter
• 3/4 cup of sugar
• 1 teaspoon kosher salt
• 1/3 cup whole grain mustard

Chicken & Assembly

• 6-8 pound skin-on, bone-in chicken wings, thighs, and/or drumsticks
• 21/2cups buttermilk
• 2 tablespoons hot sauce
• 3 tablespoons kosher salt, divided, plus more
• 3 tablespoons garlic powder, divided
• 3 cups all-purpose flour
• 1/2 cup potato starch or cornstarch
• 2 tablespoons finely chopped sage, plus 10 sage leaves
• 2 tablespoons dried thyme
• Freshly ground black pepper
• Vegetable oil (for frying; about 11 cups)

Sauce Preparation

1. Bring fresh or frozen cranberries, unsalted butter, sugar, and kosher salt to a simmer in a medium saucepan over medium-high and cook, stirring occasionally and smashing some of the cranberries, until berries have burst, juices are syrupy, and you can see the bottom of the pan when you drag a wooden spoon through, 12–15 minutes. Let sauce cool, then stir in whole grain mustard.
2. Do ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.

CHICKEN AND ASSEMBLY preparation

1. Divide skin-on, bone-in chicken wings, thighs, and/or drumsticks between two 1-gallon resealable plastic bags. Whisk buttermilk, hot sauce, 2 tablespooons kosher salt, and 1½ teaspoon garlic powder in a large measuring glass or small bowl. Divide marinade between bags, seal, and smoosh to coat chicken. Chill, turning bags occasionally, at least 12 hours and up to 1 day.
2. Whisk all-purpose flour, potato starch (or cornstarch), 2 tablspoons finely chopped sage, 1 tablespoon plus 1½ teaspoon kosher salt, and remaining 1½ teaspoon garlic powder in a large bowl. Add dried thyme, crushing between your fingers to break up bigger pieces, and season generously with freshly ground black pepper; whisk again. Drizzle 2 tablespoons marinade into dredge; work in with a fork (this will help the dredge form clumps, making for crispy, craggy bits on the fried chicken).
3. Working with 1 piece at a time, remove chicken from marinade, letting excess drip back into bag. Transfer to bowl with dredge and toss to coat thoroughly, tapping off excess. Place chicken on a rimmed baking sheet.
4. Pour vegetable oil into a large heavy pot to come 2″ up sides; fit with thermometer. Heat oil until thermometer registers 350°. Carefully drop in 4 pieces of chicken and cook, turning occasionally and adjusting heat to keep oil between 300°–325°, until browned and crisp, 10–14 minutes. Using tongs, transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt. Repeat with remaining chicken.
5. Working in 2 batches, add 10 sage leaves to oil (be careful; oil will spatter). Cook until crisp, 30–60 seconds. Using a spider or slotted spoon, transfer to wire rack with chicken; season with salt.
6. Transfer chicken to a platter; top with sage leaves. Serve sauce alongside.

Reprint: This recipe originally appeared on BonAppétit.com, written by Kendra Vaculin. To read more, click here.