- 1/2 cup butter
- 4 cloves garlic, minced
- 1/2 cup mustard
- 1/3 cup honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 2 pounds chicken wings, split
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
How to make this recipe
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.
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.
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.
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.
Toss the wings with the honey mustard sauce and serve warm with leftover sauce for dipping.