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1
Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
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2
Add 1/2 cup all-purpose flour to gallon size zip locking bag.
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3
Add wings 15 at a time and shake to coat.
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4
Tap off excess flour before frying.
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5
In a medium pan over medium heat, combine honey, water, lemon juice, ketchup, garlic powder, minced garlic and salt, stirring to blend.
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6
Bring to a slow bubble, reduce to low heat.
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7
Simmer for 5 minutes, stirring occasionally.
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8
Remove from heat and set aside.
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9
Add oil to deep fryer, Dutch oven or deep wok.
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10
Oil temperature should be 375*F before you being frying your chicken wings.
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11
Fry no more than eight 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 outside.
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12
For crispier wings, cook 12 to 14 minutes.
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13
For extra crispy chicken wings cook up to 15 minutes.
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14
The longer you cook chicken wings; you run the risk of drying out the meat.
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15
Drain the wings on paper towels or paper bags for a few minutes.
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16
Add chicken wings to a large bowl.
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17
After all the wings have been fried, pour the honey garlic sauce over the chicken wings.
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18
Cover the bowl, and shake to completely coat the chicken wings.
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19
Serve hot.
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20
If you have extra honey garlic chicken wing sauce left, serve on the side for dipping, if desired.
