Instructions

• Preheat oven to 350°F. Lightly spray a baking sheet with non-stick cooking spray and set it aside.
• Separate the 2poundschicken wings into drumettes and wingettes by cutting through the joint between the two parts. Pat the pieces dry with paper towels.
• In a bowl, combine 2 3/4cupsall-purpose flour, 1teaspoon salt, and 1teaspoon fresh ground black pepper. Place 1cupbuttermilk in a separate bowl.
• Heat vegetable oil for frying in a deep fryer or a large, heavy-bottom pan until it reaches 375°F. Use enough oil to submerge the wings.
• Working with a few pieces at a time, dredge each wing in the flour mixture, dip it into the buttermilk, then dredge it again in the flour mixture, pressing the flour onto the wing so it adheres. Place breaded wings on a plate while you finish coating the rest.
• Fry the breaded wings in the hot oil in batches, avoiding overcrowding. Maintain the oil temperature at 375°F and fry each batch until the wings are lightly golden brown, about 15 minutes per batch. Transfer fried wings to the prepared baking sheet to drain any excess oil.
• While the wings are frying (or after frying), combine 1cuphickory smoke BBQ sauceHeinz, 1/4cupwater, 2tablespoonshoney, 1tablespoonketchup, and 1teaspoonliquid smoke in a small saucepan. Mix thoroughly and simmer on low heat for 20 minutes, stirring frequently. Remove from heat and let the sauce cool slightly.
• Dip each fried wing into the sauce to coat it, one at a time, and place the sauced wings in a single layer on the prepared baking sheet.
• Bake the BBQ-coated wings in the preheated 350°F oven for 10 minutes to allow the sauce to caramelize and thicken. Remove from oven and serve.