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The Ingredients & Instructions:
Ingredients
- 5 cups WATER
- 1/3 cup SUGAR
- 1/3 cup KOSHER SALT
- 1 BAY LEAF
- 1 tsp. CAYENE PEPPER
- 4 lbs. CHICKEN WINGS
- 1 cup BROWN SUGAR
- 1 cup HOT SAUCE
- 1⁄3 cups HONEY
- 1 tsp. GARLIC POWDER
- 5 diced GREEN ONIONS
- OIL, for frying
Instructions
- In a large pot boil WATER, and add the SUGAR, SALT, BAY LEAF,, and CAYENE PEPPER. Stir for about a minute, until the SUGAR and SALT are dissolved.
- Remove from the heat and let the BRINE cool, then put the WINGS in a bowl and cover it with the cooled BRINE and refrigerate for 2 to 24 hours.
- Pat the WINGS dry with a paper towel after removing it from the BRINE. Discard the BRINE and set the WINGS aside.
- Heat the OIL to 350°F in a large Dutch oven.
- Fry the WINGS in batches for about 8 to 10 minutes or until they are golden brown and have an internal temperature of 165° F.
- While the WINGS are cooking, preheat oven 350°F
- In a small sauce pan over medium heat mix together the Brown SUGAR, HOT SAUCE, HONEY, and GARLIC POWDER, and simmer for 10 minutes.
- Toss each WING in the SAUCE and place on a baking sheet and bake for 10 minutes.
- Remove each WING, and toss again in the SAUCE, sprinkle with diced GREEN ONIONS and serve immediately.
ENJOY!
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