Japanese Style Crisp Chicken Wings

• 3 lbs chicken wings
• 1 1/2 teaspoons salt
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup liquid honey
• 1 teaspoon grated fresh gingerroot
• 2 large garlic cloves, minced
• 1 cup all-purpose flour
• 1 cup fine breadcrumbs or 1 cup cracker crumb
• 2 cups peanut oil (for frying) or 2 cups vegetable oil (for frying)

1. Clip wing tips off and discard.
2. Separate wings at joints.
3. Wash and drain well.
4. In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
5. Add chicken wing pieces into a large zip-loc bag.
6. Pour soy sauce mixture over the wings, shake bag to coat well.
7. Place bag in refrigerator and marinate for 3 to 4 hours or longer.
8. When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
9. In a mixing bowl, mix together flour and bread crumbs.
10. Roll wing pieces in flour mixture until nicely coated.
11. Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.

chicken, salt, soy sauce, brown sugar, liquid honey, gingerroot, garlic, flour, breadcrumbs, peanut oil

Taken from www.food.com/recipe/japanese-style-crisp-chicken-wings-155983 (may not work)