Honey Lime Chicken

1/4 cup honey
1 clove garlic, minced
1/4 tsp. black pepper
1/4 tsp. salt
juice of one lime, about 2 T.
zest of one lime, about 1 T.
18 whole chicken wings, tips removed or 10 boneless, skinless thighs

1/2 cup flour
1/2 tsp. season salt, optional
oil for frying

Mix the first six ingredients together. Place the flour and salt in a zip top bag and add chicken. Shake well until chicken is coated. In a large iron skillet heat about one inch of vegetable oil to 325°. Add chicken about 5 pieces and fry for 4 minutes on each side. Remove to a paper towel lined plate. Fry the rest of chicken. In a large bowl toss chicken with honey lime sauce. Serve immediately. Serves 5-6.

Note- I doubled the sauce so that there would be extra for the rice. I also heated the sauce with 3 T. water and 1 T. cornstarch for a thicker glaze. Cook sauce until clear, shiny and slightly thickened. If you get it too thick just thin it with a little water. If you do not want to fry, then skip the flour dusting and bake in 450° oven for about 15 minutes then toss in glaze.