- 20 Chicken Wings, cut apart, drummettes and wingettes
- 1 Cup Flour
- 1 TBS Cornstarch
- Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
- FOR THE SAUCE –
1-1/4 Cup Soy Sauce
- 1/2 Cup Garlic Rice Wine Vinegar (Cooking wine)
- 1/3 Cup Honey
- 2 TBS Garlic Powder
- 2 TBS Sugar
- 2 TBS Sriracha Hot Sauce
- Heat the Canola Oil over medium high heat until you reach the “Popping Stage” (when you add drops of water to the oil and it starts to POP)/
- Dry each chicken wing with a paper towel.
- In a ZipLock bag, add the flour and cornstarch (Shake to mix). Then add the chicken wings, seal and shake to coat.
- Preheat the oven to 350 degrees.
- Work in batches, add 1/2 of the coated wings to the oil. Do not crowd the wings, allow them to have their space, not touching the other wings. Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
- Repeat with second batch.
- While the wings are cooking, prepare the sauce. In a large bowl, add all of the ingredients for the sauce. whisk well to combine.
- When all batches of wings have been fried, add the wings to the bowl with the sauce and mix to evenly coat each wing.
- Line a rimmed cookie sheet with aluminum foil (for easy clean up). Place the wings on the sheet, again giving space, not touching.
- Bake for 15 minutes until the skin begins to crisp up and caramelize.
- Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!