Beer & honey Mustard wings

It's no secret that I love making fried chicken of all sorts. I think it might be the only other food that I consistently post about besides pasta, noodles and/or dumplings. I don't own a deep frier so I just use a large pasta pot for frying the wings. (If you're in the same boat, be sure to use a tall enough pot so that the hot oil doesn't splash out.)

I don't have a thermometer to check to see if the oil is hot enough for frying different types of food. I just run my finger tips under the sink faucet and then flick a little tiny bit of water into the pot of oil as it's heating. Once the water reacts and makes a crackling sound, it's hot enough to fry stuff.

This recipe isn't the same without Cleveland's famous Bertman Original Ballpark Mustard. Just sayin'. Go Tribe. For real though, I put this stuff on everything - as I am writing this I'm squirting some out onto crackers that I'm snacking on, lol. The obsession is real. ​If you're going to use other stuff, dijon is the next best thing.

WHAT YOU NEED:

• 24 bone-in chicken wings (drums & flats)
• 4 cups canola oil for frying 

Brine:

• 1 beer (12 oz can or bottle)
• 3 cups cold water
• 1 tbsp garlic powder
• 3 tbsp salt

Breading:

• 2 cups AP flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp salt

Wing Sauce:

• 2 tbsp beer
• 2 tbsp melted butter
• 1/3 cup honey
• 3/4 cup mustard
• 1 tsp salt

WHAT TO DO:

1. Soak the chicken in the brine in the fridge for 2 hours. I've learned that if you let it soak too long, the meat turns a non-appetizing color.
2. Put the pot of oil on the stove and set the heat to medium - test the heat after 6-7 minutes with the method I mentioned above.
3. In a large bowl, mix the breading ingredients and toss the wings in it so that they are completely coated.
4. Once the oil is hot, drop in the wings. I do 8 at a time for 8-10 minutes, but it depends on how big your pot is - make sure theres enough space for them to all breathe and cook.
5. While the wings are cooking, mix the sauce and have it ready in a very large bowl.
6. Once the wings are golden and crispy, remove from heat and set them onto a paper towel (to absorb a little oil) and then immediately toss them in the wing sauce.
7. I like to dip the wings in more honey and I also think they taste best if served with the beer you used in the recipe! (Ps - you'll need 679 napkins too.)