Instructions

• Preheat the oven to 350°F. Lightly spray a baking sheet with non-stick cooking spray and set it aside.
• Cut each of the 2 pounds of chicken wings at the joint to separate the drumettes and wingettes. Discard wing tips or save for stock if desired.
• In a bowl, combine 2 3/4 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Put 1 cup buttermilk in a separate bowl.
• Heat vegetable oil in a deep fryer or a large heavy-bottomed pan to 375°F. Use enough oil to submerge the wings for frying.
• Working in batches to avoid overcrowding, dredge each wing piece first in the flour mixture, then in the buttermilk, then again in the flour mixture to fully coat.
• Fry the breaded wings in the hot oil at 375°F until lightly golden brown and cooked through, about 15 minutes per batch. Do not overcrowd the fryer or pan. Transfer fried wings to a wire rack set over a sheet pan or to paper towels to drain briefly.
• While the wings are frying, combine 1 cup hickory smoke BBQ sauce (Heinz), 1/4 cup water, 2 tablespoons honey, 1 tablespoon ketchup, and 1 teaspoon liquid smoke in a small saucepan.
• Place the saucepan over low heat, stir to combine, and simmer gently for 20 minutes, stirring frequently. Remove from heat and let the sauce cool slightly.
• One at a time, dip each fried wing into the sauce to coat it, shaking off any excess, and place the sauced wings on the prepared baking sheet in a single layer.
• Bake the BBQ-coated wings in the preheated 350°F oven for 10 minutes to allow the sauce to caramelize and thicken.
• Remove the wings from the oven and let them rest for a minute or two before serving.