INGREDIENTS
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5 pounds chicken wings (about 25 to 30 whole wings)
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½ cup honey
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¼ cup water
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3 Tablespoons lemon juice
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3 Tablespoons ketchup
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2 Tablespoons garlic powder
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3 cloves fresh garlic, finely minced
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½ teaspoon salt
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½ cup all-purpose flour
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1 quart vegetable or peanut oil
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Deep fryer, Dutch oven or deep wok for frying
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Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
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Add 1/2 cup all-purpose flour to gallon size zip locking bag. Add wings 15 at a time and shake to coat. Tap off excess flour before frying.
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