JFC Honey Garlic Wings! 1 lb of Chicken Wings for each person you are serving. Marinated and breaded with JFC Frickin Good Chicken Breading and Deep Fried before being tossed in a Quick Honey Garlic Sauce.

Chicken Wing Marinade

The Chicken wings get marinated in the same marinade I use for my JFC Chicken, outlined below and is optional.

• 1/2 C Water
• 1 Maggi Bouillon Cube Chicken, dissolved in the water
• 1/2 tsp Sea Salt & MSG

Place the marinade into a large Ziploc bag and add the Chicken Wings. Squeeze the air out and seal. Refrigerate for 1 hour.

You could also just use 1 Tbl of Kosher salt per 1 lb of Wings and refrigerate for 1 hour before rinsing them off well and breading or tossing them in a mix of 1 egg & 3 Tbl of water before breading them.

JFC Breaded Chicken Wings

After the Chicken wings have marinated, preheat the Deep Fryer to 350 F.

Take the wings one by one and toss in JFC Breading. Set them aside to finish up all the other wings.

Deep Frying Wings

Depending on the size of your deep fryer and how much you are making, you will have to do this in batches. My Deep Fryer is a double Basket, so I do 1 lb of Wings in each Basket.

Deep Fry at 350 F for 10–12 minutes. The wings should be floating, and the frying action calmed down. Lift the Basket up and shake to get rid of excess oil. Transfer to a bowl where you will toss with Honey Garlic Sauce before serving.

Quick Honey Garlic Sauce

Quick Honey Garlic Sauce is the sauce of choice for these wings. It’s easy and quick to prepare while your chicken is marinating.

Sauce Consistency

The Sauce consistency is on the thin side, more like a basting kind of Sauce. If you want it thicker, then add more rice flour initially. Don’t let the Sauce boil over, because it breaks the thickening of the rice flour.

Another option is to combine 1 Tbl of Rice Flour with 1 Tbl of Cold Water and mix. Set this aside until after the Sauce has cooked and cooled slightly.

Return the Honey Garlic Sauce to medium heat, just to heat up and thicken while you whisk the sauce and the Slurry. Add a little at a time until it is thickened to your liking. Then remove from the heat and let cool.

With a Slurry, you can control how thick or thin you want the sauce. For JFC Honey Garlic Wings, I initially use 1 tsp or a tad more just to thicken it slightly. I prefer a thinner sauce to coat and saturate the wings.