3 lbs chicken wings, thawed or fresh
flour, for dredging
1 stick butter
6 cloves garlic, minced
1/4 cup honey
2 tablespoons soy or teriyaki sauce
seasoned salt, pepper and garlic powder
vegetable oil for frying

Cut wings at joint and discard tips. Deep fry wings until crisp in 355-360°F oil.

Dredge wings in flour seasoned with garlic powder, seasoned salt and pepper.

In a medium saucepan, melt butter, add garlic honey and soy or teriyaki sauce. Stir well; simmer for 10 minutes, then add cooked wings and simmer on low heat for another 10 minutes.

Serve with remaining sauce on the side.