Honey Garlic Teriyaki Wings

Honey Garlic Teriyaki Wings

Makes about 24 wings

Takes about 2 hours 45 minutes

-what you need-

Wings

• 2 pounds of wings, cut (24 ish wings total)
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 1 Tbs smoked paprika
• 1 tsp salt
• 1 tsp pepper
• Teriyaki Sauce, I use Bachans original, about 1/4 cup just enough to lightly coat wings you don’t want them drowning
• 1/2 cup corn starch
• Frying oil, a lot

Honey Garlic Teriyaki Sauce

• 2 Tbs butter
• 2 Tbs honey
• 1 Tbs fresh chopped garlic
• 3/4 cup Bachans original

-what to do-

1. In a bowl combine your wings, seasonings and teriyaki sauce. Mix well, cover tightly and refrigerate for at least 2 hours.
2. When you are ready to get the wings going, bring them out and let come to room temperature for 15 minutes and start on your sauce.
3. Bring a large heavy duty pot, filled with about 4-5 inches of oil, to 375 degrees. I used a Dutch oven with candy thermometer.
4. As the oil heats work on your sauce. In a sauce pan over medium low heat, add in your butter, honey and garlic. Bring to a very light boil stirring constantly and then add in your teriyaki sauce. Bring to a boil stirring occasionally and reduce to low to finish thickening.
5. When oil is ready, coat your wings in the cornstarch and then fry in batches until golden brown. About 8 minutes each batch or until chicken reaches 165 internal.
6. Remove your wings from the hot oil and place on a baking sheet with a cooling rack. Fry rest of your wings.
7. When you are ready, dump the wings in a large bowl, dump in all the honey garlic teriyaki sauce and toss to coat well.
8. Serve with the best ever buttermilk blue cheese or herby ranch, fresh celery and carrots and ENJOY!

I tried to tell chicken wing joke…

…but it fell flat.