4 lb. chicken wings

If wings are frozen, defrost before use. For whole wings, cut the wings at the joint and discard the tip.

SEASONED COATING:

1 cup all-purpose flour
1 tsp. paprika
1 tbsp. salt
1 tbsp. black pepper
1/2 tsp. cayenne pepper (FRANK'S® Red Hot)

In a bowl, combine flour, paprika, salt, black pepper and cayenne pepper. Coat the chicken wings with the flour mixture, shake off the excess and place the coated wings in the refrigerator for 30 minutes.

STICKY SAUCE:

1 cup soy sauce
1 cup honey
1/2 cup dark brown sugar
1/2 cup ketchup (Hunts)
1 tsp. ground ginger
2 tbsp. Worcestershire sauce
1 clove minced garlic
1/2 cup apricot preserves

Combine soy sauce, honey, dark brown sugar, ketchup, ginger, Worcestershire sauce, garlic and apricot preserves in a sauce pan over low heat and stir together until the mixture is well blended. Remove from heat and reserve until serving.

FRYING THE WINGS:

Heat oil in a deep fryer to 375°F (190°C). The oil should be deep enough to completely cover the wings by an inch or so.

Fry the coated wings in hot oil for 8 to 10 minutes, or until parts of the wings begin to brown. Remove from heat, place in a large bowl and coat with the sticky sauce. Let cool a bit and serve.

Submitted by: Chris Fallon