18 whole chicken wings (about 4 pounds)
2 garlic cloves, minced
1 tablespoon canola oil, plus more for frying
1/2 cup honey
1/4 cup ketchup
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Kosher salt and freshly ground black pepper
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. (See how to prep wings for appetizers.) Rinse wing parts under cold water, and pat dry with paper towels. Lay wings in a single layer on a wax paper-lined baking sheet, and place in the refrigerator (uncovered) for one hour.
- Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for one minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper, and hot pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 15 minutes. Remove from the heat. Cool to room temperature and transfer to a wide bowl.
- Heat the oil in a Dutch oven over medium heat. Remove the wings from the refrigerator and season on all sides with salt and pepper. Place about a tablespoon each of flour and cornstarch in a large clean plastic bag, seal, and shake gently to combine. Working in batches, drop a few chicken wings in the bag, and toss to coat with flour mixture. Shake off the excess before dropping each wing into the hot oil, and fry until golden brown, turning occasionally, about five to seven minutes. Replenish the flour mixture in the bag as needed.
- Transfer fried wings to a wire rack placed over a rimmed baking sheet. When wings are cooled slightly but still warm, drop into the bowl of honey barbecue sauce and toss to coat. Serve immediately.
Makes 36 wing pieces.
- Poultry, Appetizers
- North American