• Sprinkle chicken generously with salt, allow to air dry while preparing glaze.
• In a small saucepan, melt the butter. Add honey and Jeow sauce, whisk well to combine. Set aside.

For Deep Fried Wings:

• Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
• Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
• Transfer fried wings to a large bowl, toss with glaze, and serve hot!

For Baked Wings:

• Preheat oven to 400 F, line a baking sheet with parchment paper
• Arrange wings on baking sheet, bake until crispy, golden, and cooked through - about 45 minutes.
• Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!

For Air Fryer Wings (Pictured)

• Preheat Air Fryer to 380 F.
• Spread wings out in a single layer, or per your air fryer's instructions
• Cook for 22 minutes, flipping them after about 15 minutes.
• At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they're not, put them on for another few minutes.
• Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot!