Crispy Sweet Sticky Spicy Wings

• Meat

  • 3 lbs Chicken wings

• Produce

  • 1 Garlic clove
  • 3 tbsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 2/3 cup Honey

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 1 tsp Cayenne pepper
  • 2 tsp Chinese crushed chili paste
  • 3 tsp Chinese five spice powder
  • 2 cups Flour
  • 2 tsp Nutmeg
  • 1/4 tsp Salt
  • 4 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 4 tbsp Milk

Found on rockrecipes.com

Description

Ingredients

• 3 pounds chicken wings, washed, trimmed and cut in pieces
• 2 cups flour
• 2 teaspoons freshly grated nutmeg
• 1 tsp cayenne pepper
• 3 tsp Chinese five spice powder
• 4 tsp sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp ground ginger
• 2 eggs
• 4 tbsp milk
• 1 finely minced garlic clove
• 2 tsp olive oil
• ⅔ cup honey
• 2 tsp Chinese crushed chili paste (or use chopped fresh chilies) (adjust to taste)
• ½ tsp freshly ground black pepper
• ¼ tsp salt

Directions

• Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
• Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
• Prepare an egg wash by whisking together the eggs and milk.
• Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
• Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
• Add the oil and garlic to a small saucepan.
• Saute over medium heat until the garlic is softened but not browned.
• Add the remaining ingredients and simmer for about 5-10 minutes.
• Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
• You can also just serve the glaze as a dipping sauce if you prefer.