~2 pounds of chicken wings
~ 1 gallon cooking oil (vegetable oil prefered)
1 200 ml bottle or larger of Smoked Olive Wood Olive Oil
Habanero Sea Salt or other sea salt for salting after frying
Hot Honey Sauce (see below)
Chives, chopped thin for garnish
Hot Honey Sauce:
½ cup honey
3 tbsp Serrano Honey Balsamic Vinegar
1 tsp red pepper flakes
6 tbsp unsalted butter
1 tsp Salt
Set oven to 300℉.
Lay all the chicken wings out on a shallow baking dish with high enough walls to cover the chicken in oil.
Use your whole bottle of Smoked Olive Wood Olive Oil (this will add great flavor), and then whatever other cooking oil you're using to cover the chicken wings completely in oil.
Cover the baking dish with foil and place in the oven. Bake for 2 hours.
While the chicken wings are baking, you can make the hot honey sauce. In a medium mixing bowl, mix together the honey, balsamic vinegar, red pepper flakes, butter, and salt.
When the wings have about 10 mins left, heat up about 2 inches of cooking oil in a large cast iron skillet. The oil should be 350℉ .
Pull the chicken out of the oven and take the wings out of the oil. Be careful: they are hot!
Fry the chicken in the cast iron skillet in two batches to make sure the pan is not overcrowded, flipping the chicken wings to make sure they are cooking on each side.
In a large bowl, lightly salt the chicken wings when they come out of the frying oil with the Habanero Sea Salt or whatever salt you are using.
After both batches have been fried and the wings have been salted, toss them with about half of the sauce, adding more sauce if needed.
Plate the wings and garnish with the chives. Enjoy!