When you first take your wings out of the fridge, let them rest for 30 minutes before cooking them.
Use sterile techniques. When handling raw chicken you need to be clean. Wash your hands after handling raw meat. Bleach your cutting and cooking surfaces when done to prevent cross contamination. Do not allow any produce (or any other food items) to come in contact with the raw chicken, or surfaces that have touched raw chicken. Alternatively, instead of discarding the wing tips, you can save them for making chicken stock.
Recipe for “Honey Garlic Sauce”, enough for 2 pounds of chicken: 3/4 cups honey, 1 gloves garlic, 3 tablespoons soy sauce. Combine and mix in small bowl. If you want to also use this marinade recipes also for your wing sauce at the end, double the recipe. Doubled “Honey Garlic Sauce” Recipe for 2 pounds of chicken: 1. 5 cups honey, 2 gloves garlic, 6 tablespoons soy sauce. Combine and mix in small bowl; and split, save half for later “Sauce your wings” step. Recipe for “Hot Sauce” Recipe, enough for 2 pounds of chicken: 1/4 cup hot sauce, 1 teaspoon salt, 1 clove garlic, 6 tablespoons melted butter. Combine and mix in small bowl. If you want to also use this marinade recipes for your wing sauce at the end, double the recipes. Doubled “Hot Sauce” Recipe for 2 pounds of chicken: 1/2 cup hot sauce, 2 teaspoon salt, 2 clove garlic, 3/4 cup melted butter. Combine and mix in small bowl; and split, save half for later “Sauce your wings” step. Note: Do not sauce you chicken wings in the same sauce, in the “Sauce your wings” step, that you used for marinating. If you do choose to use the same type of sauce for both the marinating and final saucing, make sure you aliquot the sauce out ahead of time. You should never apply to cooked chicken any sauce that has come in contact with raw chicken.
Recipe for “Basic Breading”, enough for 2 pounds of wings: Sift 2 cups of all purpose flour, 1 teaspoon salt, 2 teaspoon pepper, and 1 teaspoon garlic powder in a large bowl or plate. Remove your marinated wings from their sauce and dredge them in this flour mixture. Make sure to get both sides of your chicken wings, shake off the extra, and place on a new clean dish. Recipe for “Buffalo Breading”, enough for 2 pounds of wings: Sift 2 cups of all purpose flour, 1 teaspoon salt, 2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cayenne pepper in a large bowl or plate. Remove your marinated wings from their sauce and dredge them in this flour mixture. Make sure to get both sides of your chicken wings, shake off the extra, and place on a new clean dish. For optimal flavor, after breading allow your wings to sit for 1-2 hours in the fridge before cooking
To fry: Fill your fryer or stock pot with vegetable oil and preheat it to 375 °F (191 °C). Place the wing pieces, away from you, slowly and carefully. Wearing long sleeves is advisable, as the oil is hot and will burn you. Cook your wings until they are lightly browned. Remove the wings from the cooking oil using a wire basket or tongs. Do not overload your fryer. While cooking, you want your wings to move freely in the oil. To accomplish this you may need to fry your wings in two, or more, batches. To bake: Preheat oven to 375 °F (191 °C). Lay your wings, in a single layer, on a cookie sheet. Cook for 10 minutes, flip each wing, then bake another 15 minutes until lightly browned.
The sauce used to coat your wings may be pre-bottled store bought, or the above homemade “Honey Garlic Sauce” or “Hot Sauce” found in the “Marinade your wings” step. You also have the option of using other homemade favorites, such as the sauce recipe provided in How to Make Hot Wings Sauce. It is up to you. Health note: Do not use the same marinade mixture that the raw chicken soaked in. That sauce should be thrown out. Instead use the clean portion of “Honey Garlic Sauce” or “Hot Sauce” that you set aside.
