Another amazing Stranger Wings recipe!

2 pounds chicken wings (separated at the joint, wing tips attached)
5 cups pickle juice (divided)
3 cups all-purpose flour
1/2 teaspoon cayenne
3 cups butter crackers (crushed)
Kosher salt and freshly ground black pepper (to taste)
canola oil (for frying)
1 cup honey
1 tablespoon lemon juice
1/4 teaspoon cayenne
2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish)
2 tablespoons parsley (finely chopped, plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)

For the Cracker-Coated Fried Wings: In a large bowl, add the chicken wings, 3 cups of the pickle juice and stir to combine. Cover and refrigerate for at least 3 hours.
In a large Dutch oven, preheat 2-3 inches of canola oil to 360ºF. Line a baking sheet with a baking rack and set aside.
Remove the chicken wings from the pickle juice and season wings with salt and pepper to taste.
Set up a dredging station with 3 shallow baking dishes. To the first dish, whisk together the flour and cayenne and season with salt and pepper. To the second dish, add the remaining 2 cups of pickle juice and finally, to the third, add the crushed butter crackers.
Coat the chicken wings in flour, shaking off the excess. Dredge in pickle juice, then coat in crushed butter crackers. Gently drop the coated wings in the preheated oil and fry until golden brown and cooked through, about 6-8 minutes. Remove to prepared baking sheet. Repeat with remaining chicken wings and remove to a large mixing bowl.
For the Lemon Honey Herb Sauce: In a small saucepan over medium heat, whisk together the honey, lemon, cayenne and season with salt and pepper to taste. Cook, stirring occasionally, until warmed through, about 1-2 minutes. Stir in the tarragon and parsley.
Drizzle the lemon honey herb sauce over the cracker fried chicken wings and toss to coat. Garnish with more parsley and tarragon to serve.
Tip: Substitute your favorite herb blend in the lemon honey sauce to make it your own!