|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||6%|
|Total Sugars 14g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These flavorful honey barbecued chicken wings are fried and then baked in their sauce. What makes it a true hit is that it's really simple to prepare!
Enough neutral oil to cover wings
2 large eggs mixed with 1 tablespoon water
1 bottle barbecue sauce
1/4 cup honey
2 cups all-purpose flour
20 chicken wings, separated, wing tips removed and discarded
Heat oil up to about 350 F in the deep fryer, or use a deep heavy skillet or Dutch oven with enough oil to cover several wings lying flat.
Whisk together eggs and water. Set aside.
Mix together the barbecue sauce and honey. Make the sauce as sweet as you like.
Put the flour into a food storage bag, then shake the wings in it to lightly coat.
Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the barbeque sauce has something to hang onto. You may want to dip and shake 2 to 3 times, using more flour and eggs as needed.
Fry the wings in batches until they're golden brown and crispy. You'll be baking them later, so don't worry about the wings being thoroughly cooked. Drain chicken wings on paper towels.
Preheat oven to 325 F.
Once the chicken pieces are browned and drained, dip each piece into the barbeque sauce and honey mixture and place onto cookie sheets. Make sure the pieces don't touch each other.
Bake for 15 to 20 minutes, or until they no longer look shiny and the chicken tests done (juices run clear when poked with a knife). Baking dries the coating out a bit and sets the coating so it doesn't fall off.