Step 1

Combine chicken wings with the marinating ingredients in a large bowl. Mix well, cover and marinate for 1 hour or longer in the fridge (note 1).

Step 2

When ready to cook, combine wet coating ingredients in a small bowl then pour it into the marinated chicken wings. Mix well.

Step 3

In a separate large bowl, combine the dry coating ingredients. Mix well.

Step 4

Working in batches (4 or 5 wings at a time), coat all of the chicken wings with the dry coating mixture. Lightly press down the coating into the chicken wings (note 2).

Step 5

Preheat frying oil in a large pot/wok/fryer. The oil is hot enough when the tip of a chopstick sizzles when dipped in oil. Otherwise, when the oil is at 170°C to 180°C (340°F to 360°F) if using a deep frying thermometer.

Step 6

Frying #1: deep fry the chicken wings in 2 batches, for ~4 minutes per batch on medium heat then remove and set aside on a paper towel-lined plate. Make sure to shake off excess flour coating before adding the wings into the oil.

Step 7

Frying #2: allow the oil to reach frying temperature again. Deep fry the wings for the second time in 2 batches. Fry for ~2 minutes per batch on high heat or until fully cooked and golden. Set aside on a paper towel-lined plate.

Step 8

In a large frying pan or wok, combine honey lemon glaze ingredients. Bring the glaze up to a bubbly simmer then reduce the glaze over medium-low heat whilst constantly mixing. About 3 minutes (note 3). Turn the heat off.

Step 9

Add all of the crispy wings into the wok/pan and coat the wings well with the glaze using a spatula. Serve.