Honey Garlic Chicken Wings

When I get the craving for some wings, I make this simple, sweet and sticky sauce - a real crowd pleaser! Even the kids will love it! The extra step of brining the wings will be the big pay-off as the chicken meat will be moist and flavorful right to the bone. Your family will ask you to make these delicious wings again and again.

• Ready In: 6 hrs 30 mins
• Serves: 4-6
• Yields: 2 pounds wings

Ingredients

• 2  lbs chicken wings (split, tips removed, towel-dried)
•  water
• 1⁄2 cup kosher salt
•  vegetable oil (for frying)
• 1⁄2 cup honey
• 1⁄4 cup ketchup
• 1⁄3 cup dark soy sauce
• 3  tablespoons apple cider vinegar
• 5  garlic cloves, minced
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon cayenne pepper (optional)

Directions

1. Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum.
2. Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside.
3. After the wings are done brining, heat the oil in a deep fryer to 320°F.
4. Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best). Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through).
5. Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step.
6. Serve with napkins, as these get your fingers sticky!