![Honey Mustard Chicken Wings](https://cdn.statically.io/img/www.foodandwine.com/thmb/i2xGBNQmebI5Ujhvz69ldRXHkRI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201403-xl-honey-mustard-chicken-wings-6e55beb535df4d2995108b67b7091f6d.jpg)
Ingredients
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½ cup butter
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4 cloves garlic (minced)
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½ cup mustard
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⅓ cup honey
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1 tablespoon Worcestershire sauce
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1 teaspoon apple cider vinegar
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½ teaspoon kosher or sea salt (plus more for seasoning)
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½ teaspoon black pepper (plus more for seasoning)
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2 pounds chicken wings (split)
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1 cup all-purpose flour (for dredging)
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Vegetable oil (or other high flashpoint oil) (for frying)
Directions
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Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
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Whisk in the mustard and honey. Stir in the Worcestershire sauce, apple cider vinegar, and season with salt and pepper. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
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Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
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In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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Toss the wings with the honey mustard sauce and serve warm with leftover sauce for dipping.