Unstoppable Wings

Directions

1. *Night before, ziplock all chicken wings in buttermilk and refrigerate
2. In a deep pan on medium heat, reduce garlic, chicken stock, tabasco, white wine, sugar,honey, soy sauce till it becomes au sec or rather coats the back of a spoon with a syrupy consistency.
3. While the liquids are reducing, sift flour into a large bowl and season thoroughly with salt and pepper, just ill you taste it.
4. Remove each wing from butter milk and toss in flower and leave.
5. Add one by one until all are sitting in the flour.
6. Bring your fryer or pan of oil up to 300 degrees F to fry.
7. Add each wing one by one and fry till either they are golden or are floating.
8. *If they reach a golden color before floating to the top, you can finish them in the oven until the meat is practically falling off the bone. (A sure sign is the drumstick portion of the wing will expose the lower bone and the meat will pull toward the top)
9. Once the wings are fried, set aside.
10. Once liquid is reduced, add butter and whisk in each cube one by one, as if you are making a beurre blanc. Once all butter is added, whisk in teriyaki sauce and season to taste, if you like it spicier, you can add additional hot sauce.
11. Toss wings in sauce and serve with or without bleu cheese or ranch dressing.