Here is the deal……….Great as a snack, Perfect to go with beers, Kids would love it, and Easy to make!
Keys to this recipe:
- Use the middle part of chicken wings
- Make sure oil is really hot when deep fry
- Don’t burn the garlic
Selection of Wings:
I like the middle part of Chicken wings because it is really tender after cooking and the skin gives a very silky feeling. Although the drum stick is more meaty, the cartilage is very chewy and hard to swallow. It might even break your teeth! Try to ask your local poultry store for bigger size wings.
After you take them home, there is no need to wash them! If the bacteria still mange to survive deep fry after a 450F heat, they deserve to live!
Put chicken wings in a big bowl and sprinkle it with garlic power and Kosher salt. Let if sit there for half an hour.
Total Prep Time: 30 minutes
- Chick wings middle part – 2 lbs
- Honey – 1/4 cup
- Garlic – 2 teaspoons (roughly chopped)
- Flour – 1/2 cup
- White pepper – a small dash
- Garlic powder – 2 teaspoons
- Vegetable oil – 4 cups for deep fry
Put all wings in a large mixing bowl , put garlic powder, white pepper to the wings and mix well. Let it sit for half an hour before tossing flour in the chicken. Toss well make sure the wings are well coated. Heat up in a bowl or wok under high heat and quickly deep dried the wings to golden brown. Take it out and let the oil drip out and fry it the second time. Empty the hot oil to a container, leave a little oil in the pan under medium / low heat and put the chopped garlic in there. Don’t let it burn! You just want to have an aroma of the garlic cling to the wings. Pour 1/4 cup of honey and a pinch of kosher salt in the pan. Turn up the heat back to medium and wait till the honey bubble moves the center. Put the fried wings back to the wok and mix it well ……dinner is ready!