Wings:

Combine all ingredients of the flour mix. With a towel, gently pat the wings dry and press them into the flour mixture, coating them entirely. Arrange on a large plate so they do not touch.

Heat oil in a deep-fryer or large saucepan to 300°F.

Fry chicken wings in hot oil until they’re nice and crispy (around 9-12 minutes)! They should no longer be pink at the bone and the juices should run clear. When thermometer is inserted into the thickest part of the meat- it should read 165°F.

Sauce:

In a saucepan, bring the first 7 ingredients to a boil. Let everything cook for 10 minutes on medium heat.

In a mixing bowl, combine cornstarch and cold water. Add this mixture to the sauce for more consistency.

Add green food coloring and salt.

Dip the wings into the sauce and finish with crushed black pepper.