First, rinse the chicken wings under cold water. Dry them thoroughly with paper towels. Ensuring they’re dry is crucial for achieving that coveted crispy texture.

In a large bowl, combine the all-purpose flour, kosher salt, smoked paprika, cayenne pepper, and garlic powder. This mixture will be the coating that transforms your wings from good to great. Mix well to ensure that all the spices are evenly distributed.

Take each wing and dip it in the seasoned flour. Make sure each wing is completely coated. A light shake can remove excess flour; we want flavor without it being overpowering. Place the coated wings aside in a single layer on a plate.

In a large pot or deep fryer, heat the vegetable oil. It should reach about 350°F (175°C). Use a thermometer to check the temperature to ensure proper frying. If you don’t have a thermometer, a piece of bread dropped in the oil should brown in about 60 seconds.

Carefully place the wings in the hot oil in batches. Avoid overcrowding the pot as it can drop the temperature of the oil. Fry the wings for about 10-12 minutes, turning them halfway through. They should be golden brown and cooked through.

Once done, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. In a large bowl, pour the teriyaki sauce over the hot wings. Toss them gently until well-coated. If you’re feeling adventurous, add the honey for that extra touch of sweetness.

Your teriyaki wings are now ready! Serve them warm, and don’t forget to include napkins—things might get sticky!