It all started with a glaze...

It all started with a glaze I put together for some pork chops the other day. I got to thinking...this would be great as a wing sauce. I actually ended up combining the glaze along with my favorite bbq sauce and it was a smash hit.
I usually bake my chicken wings but I was feeling "saucey" pun intended lol and decided to break out the fryer this time. What a difference it made! That little crunch made a big difference and they actually seemed less greasy than when I baked them. I will go over the ingredients used below and hopefully inspire you to try them at home yourself. I definitely preferred these wings over any I have tried in a restaurant so far.

Pictured above are the ingredients I used for these wings. I guess I will call it a little bit of a sweet asian bbqish blend. In addition to the ingredients I also had on hand a metal mixing bowl, spice grinder and fryer.

Ingredients used: ( You can adjust these to your personal taste by adding or subtracting as you go. Just taste it along the way)

3 tbs. Honey
1 tbs. soy sauce
1 cup Sweet Baby Rays honey bbq sauce if you can't find locally, it's Available here
2 tbs butter (not spread)
1 tsp red pepper flakes (adjust as needed)
1 tsp Chinese five spices
Flour for dredging
1 package of wings

The first thing I did was grind the red pepper flakes and asian spice blend in a coffee grinder which I have reserved for spices only. If you don't have this you can either mash it together in a mortar and pestal or even mallet grind it really good in a plastic bag.

In large microwaveable bowl I mixed the honey, soy and spices together well and then added the bbq sauce along with the butter. Set aside until first batch of wings are ready.

Get your oil up to 375 degrees. While it's heating up, go ahead and put some flour in a bowl about a cup or so to start. Pat wings dry on paper towels and then coat in flour, tapping off any excess. Once oil has come to temp place in fryer or fryer basket making sure not to overcrowd it. Fry about 4-5 min. each side or until golden brown. I usually take one out to test to make sure it's enough time. Once done, take wings out and place on paper towels to drain a couple of minutes. Put your sauce in the microwave to warm it up then stir well to combine butter.
Transfer the drained wings into a clean mixing bowl. I used a metal one that tosses well. Pour a little of the warm sauce over the wings and toss them around in it till coated well. I usually reheated my sauce a little for each batch so it tossed easily in the bowl. Just a little tip. Repeat for batches of wings left and enjoy!. Oh I forgot to add napkins to the ingredient list!! :)