• 1/4 cup ketchup
• 1 cup water
• 3/4 cup white vinegar
• 1 tablespoon vegetable oil
• 1/3 cup honey
• 4 teaspoons chef paul prudhomme meat magic seasonings
• 1 tablespoon canned green chilies, minced
• 1 1/4 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon liquid smoke (hickory flavor)
• 1/8 teaspoon dried thyme
• 6-8 cups vegetable shortening
• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3/4 teaspoon msg (Accent Flavor Enhancer)
• 20 chicken wings

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 minutes or until thickened. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.
2. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.
3. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.

2-4 servings or 20 Wings