- 20 chicken wings, tips removed
- 2 cups all-purpose flour
- 2 large egg mixed with 1 tablespoon water
- 1 bottle barbecue sauce
- 1/4 cup honey
Wash chicken wings and pat dry.
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 BBQ sauce has something to hang onto. You may want to dip and shake 2-3 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°.
Once the chicken pieces are browned and drained, dip each piece into the BBQ 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.