Crunchy Sticky Honey Barbeque Wings

Crunchy Sticky Honey Barbeque Wings

The Superbowl may have past but there are still plenty of game days left in the hockey season and plenty of other occasions to enjoy great wings. These are my son's favorite wings and the very ones he is most likely to request with his favorite oven baked potato wedges if he gets to choose dinner.
These are double dipped to make them extra crunchy then finished in a very simple honey barbeque glaze. We have used one of our homemade barbeque sauces here but you could easily use any very good commercial brand if you choose to save time.

Mix together:

• 2 cups flour
• 3 tbsp powdered ginger
• 1 tsp cayenne pepper
• 1/2 tsp nutmeg
• 1.2 tsp ground thyme
• 3 tbsp salt
• 1 tbsp ground black pepper

Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.

Wash, pat dry, trim the tips and cut into sections.

• 3 pounds chicken wings

Dip the wing pieces into the egg wash and then toss in the flour mixture. Dip again in the egg wash and then a final dredge in the flour mixture.  Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.

Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey barbeque glaze. Serve immediately.

Honey Barbeque Glaze

In a small saucepan saute for a only a minute.

• 1 clove finely minced  garlic
• 1 tbsp vegetable oil

Add:

• 1 cup honey
• pinch salt
• 1/2 tsp pepper
• 1/2 tsp chili flakes (optional if you don't want it spicy)
• 1/2 cup Rock Recipes Bourbon Barbeque Sauce or other good quality BBQ sauce

Simmer over low heat for 10-15 minutes. Watch it closely as it can foam up and boil over easily.