Ingredients:

Marinade:

  • 2 pounds chicken wings, cut into drumettes and flats
  • Salt and pepper, to taste  
  • 1 tablespoon garlic, minced
  • 1/2 cup beer (I used Michelob Ultra) 

Honey Garlic Beer Glaze: 

  • 2 tablespoons unsalted butter
  • 2 tablespoon garlic, minced
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Dash Chili flakes
  • 1/2 cup beer (I used Michelob Ultra) 

Dredge:

  • 1 cup corn starch 
  • 1 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 1/2 teaspoon garlic powder 

Neutral oil for frying (I used canola/vegetable oil)

Preparation:

  1. Place the chicken wings in a large bowl, season with salt and pepper. Add the minced garlic and beer and stir to coat.
  2. Cover and transfer to the fridge to marinate for 30 minutes.
  3. While the chicken is marinating, make the glaze! In a small saucepan, melt the butter.
  4. Add the garlic, honey, soy sauce, rice vinegar, chili flakes and beer. Stir.
  5. Bring the mixture to a boil and turn down to simmer. Allow the glaze to reduce until thick. About 10 minutes. Remove from heat. Taste and adjust for salt.
  6. In a bowl, mix the corn starch, salt, pepper and garlic powder.
  7. Start coating your wings. Take a chicken wing, let any excess liquid drip off, then coat in the corn starch mixture. Set aside and repeat until all are coated.
  8. Heat a large deep pan or pot with oil to about 375ºF.
  9. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes.
  10. Transfer wings to paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
  11. Place fried wings in a bowl and coat with the beer glaze (if the glaze cooled and got to thick pop it back on the stove to thin out or add a dash of hot water or beer)
  12. Enjoy immediately!