3 cup(s) H‑E‑B Organics Unbleached All Purpose Flour, plus more as needed
1 1/2 cup(s) Flyin' Saucy Korean BBQ Wing Sauce, plus more as needed
Instructions
In a plastic resealable bag or plastic container add chicken wings, mustard and garlic together and mix well to coat chicken wings completely. Refrigerate for at least 1 hour, overnight is best.
In a large dutch oven, add oil and set over medium low heat until temp reaches 325˚F.
Fill a bowl with flour and working in batches add a few wings at a time to flour to coat completely.
Knock off any excess flour and carefully place coated wings in oil, fry 5 to 7 minutes or until internal temp of chicken reaches at least 170˚F. Repeat process with each batch of wings.
Add cooked wings to a bowl, toss to coat with Korean sauce and transfer to a serving plate.
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