Ingredients
4 pounds chicken wings2 cups white vinegar2 cups water1 cup all-purpose flour1 tablespoon adobo seasoning1 teaspoon garlic salt1 teaspoon coarsely ground pepper1 teaspoon kosher salt1 teaspoon onion powderCanola oil for frying1 cup honey barbecue sauce1 cup hickory smoke-flavored barbecue sauce1/4 cup honey1 jalapeno pepper, seeded and minced
Preparation
Using a sharp knife, cut through the two wing joints; discard wing tips. Place wings in a large bowl; add vinegar and water. Refrigerate, covered, 45 minutes. Drain and rinse, discarding vinegar mixture. Combine flour and seasonings; add chicken, tossing to coat.
Preheat oven to 375°. In a deep skillet, heat 1 in. oil to 375°. Fry wings, a few at a time, 3-4 minutes on each side or until golden brown. Drain on paper towels; cool 10 minutes.
Meanwhile, in a small saucepan over medium heat, cook and stir barbecue sauces, honey and jalapeno. Bring to a boil; reduce heat and simmer, stirring occasionally, to allow flavors to blend, 10-15 minutes.
Dip wings in sauce; place on greased foil-lined baking pans. Bake until glazed, about 10 minutes.
