2013年09月09日

Honey Garlic Chicken Wings



25 to 30 whole chicken wings, approximately 3 to 4 pounds
½ cup all-purpose flour
1 quart vegetable or peanut oil

½ cup honey
¼ cup water
3 Tablespoons lemon juice
3 Tablespoons ketchup
2 Tablespoons garlic powder
3 cloves fresh garlic, finely minced
½ teaspoon salt

Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
Add ½ cup all-purpose flour to gallon size zip locking bag. Add wings 10 at a time and shake to coat. Tap off excess flour before frying.
Add 2 to 3 cups of oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings.
Fry no more than eight to 10 wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the inside.
For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings you run the risk of drying out the meat.
Add more oil, one cup at a time, as needed but bring oil back up to 375*F before continuing to fry the chicken wings.
Drain the wings on paper towels or paper bags for a few minutes.
Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings.
Cover the bowl, and shake to completely coat the chicken wings.
Serve chicken wings hot with celery sticks, carrots sticks and blue cheese dressing.
If you have extra honey garlic sauce left, serve on the side for dipping, if desired.
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