METHOD:

Clean, cut and wash wings with vinegar. Rinse thoroughly then pat dry with paper towel.

Combine all dry ingredients in a large bowl and set aside.

Lightly whip milk and eggs and place in a large plastic bag. Add wings to egg mixture and coat.

In another large plastic bag, place 1½ cups of the flour mixture and toss a portion of the egg wash wings in flour mixture and coat well. Shake off excess flour mixture before frying.  Preheat oil (350°F) and deep fry wings for about 12 minutes or until golden brown. Repeat sets with remaining wings. Temperature of wings must be at least 165°F when done. Drain.

INGREDIENTS - FOR THE WINGS

3 lbs chicken wings cut in pieces

2 cups flour

¼ cup cornmeal

2 tsp freshly grated nutmeg

¼ tsp cayenne pepper (optional)

2 tsp Chinese five spice powder

¼ tsp garlic powder

3 tsp sea salt

2 tsp ground ginger

2 eggs

4 Tbsp milk

Corn Oil for frying

Rosie Honey Glaze

3 cloves of garlic, crushed Combine coconut oil and garlic in a small

2 Tbsp coconut oil saucpan and saute´ over medium heat.

3/4 cup ROSIE HONEY Allow garlic to soften but not to turn brown.

2 tsp Chinese crushed chili paste. Add the remaining ingredients and simmer on

1/2 tsp black pepper medium to low for about 8-10 minutes. Place

Pinch of salt to taste fried wings in a large bowl and serve

immediately.