Honey BBQ Chicken Wings

I have now made these wings twice and while I would not consider the sauce to be what I would consider Honey BBQ, it is quite delicious.  This recipe is from Sunny Anderson, but I have scaled it down to make a few less wings.  I also purchased wings that had already been separated by the butcher into sections.  These are great as a party snack or just for a random dinner treat.

Printable Recipe

Ingredients
2 quarts vegetable shortening, for frying
3 lbs. chicken wings or drummettes
2 eggs
¼ cup heavy cream
1 Tbsp. cayenne pepper
1 Tbsp. salt
½ Tbsp. freshly ground black pepper
1 cup all-purpose flour
½ cup cornstarch

For the Honey BBQ Sauce:
1 cup ketchup
¼ cup dark brown sugar
1 ½ Tbsp. creamed honey
½ Tbsp. yellow mustard
1 cloves garlic, minced
¼ Tsp. chili powder
Salt

Directions
Line a sheet tray with a wire rack.  In a large bowl, whisk together eggs, cream, cayenne, ½ tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and ½ tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set for about 20 minutes.

While you are waiting you can make the Honey BBQ Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently.

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375°F.  When oil has reached the desired temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the Honey BBQ sauce.