CRUNCHY STICKY HONEY BARBECUE WINGS

CRUNCHY STICKY HONEY BARBECUE WINGS 3 pounds chicken wings FOR THE CHICKEN WING DREDGE 2 cups flour 3 tbsp powdered ginger 1 tsp cayenne pepper 1/2 tsp nutmeg 1/2 tsp ground thyme 3 tbsp salt 1 tbsp ground black pepper FOR THE HONEY BARBECUE GLAZE 1 clove finely minced garlic 1 tbsp vegetable oil 1 cup honey pinch salt 1/2 tsp pepper 1/2 tsp chili flakes, optional if you don't want it spicy 1/2 cup Rock Recipes Bourbon Barbeque Sauce or other good quality BBQ sauce FOR THE EGG WASH 2 eggs 4 tbsp water TO MAKE THE SPICED FLOUR DREDGE Mix together the flour, powdered ginger, cayenne pepper, nutmeg, thyme, salt and pepper. Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together. Wash, pat dry, trim the tips and cut the wings into sections. Dip the wing pieces into the flour mixture, then quickly into the egg wash then dip again in a final dredge in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil. Fry until golden brown, about 10 min depending on the size of the wing pieces. (a couple of minutes more for larger wings) While still hot out of the oil toss the wing pieces in a large bowl with some of the honey barbecue glaze. Serve immediately TO MAKE THE HONEY BARBECUE GLAZE In a small saucepan sauté the garlic in the oil for only a minute. Do not let the garlic brown. Add the honey, salt, pepper, chili flakes and barbecue sauce. Simmer over low heat for 10-15 minutes. Watch it closely as it can foam up and boil over easily. Notes Wings are hard to give an exact frying time for because they vary so much in size. Wings I've purchased in the US seem far larger than most in the local market here. A meat thermometer will take the guesswork out of this completely. When the wings read about 175 degrees F on an internal reading without hitting bone, they are fully cooked.