Portion the chicken wings to drumettes and winglets. Discard the tips. Pat them dry and set aside.
Combine all the ingredients for the flour mix and stir. Use this to dust the chicken.
Heat up enough oil for shallow frying in a suitable frying pan. Fry the chicken pieces until golden brown and cooked through.
In a separate large saucepan on low heat, combine the butter, hot sauce, honey and minced garlic to make the sauce. Reserve 10% of the sauce for serving.
Add the chicken pieces into the sauce mixture and let it slowly thicken.
Serve the sauce-coated fried wings on a plate with the reserved sauce on the side.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
