Divide all chicken wings at each joint. The small joints at the end should not be used for this recipe, as they will become too dry. I saved them and used them for a good stock instead.

Mix water, salt, and sugar together in a container of appropriate size that can be sealed.

Place the wings in the brine.

Put the lid on the container.

Refrigerate for 12 hours.

After 12 hours: Drain the container of liquid and refill it with cold water. We do this to rinse off some of the salt again (this is called desalting).

Let it sit for an additional 30 minutes.

Fill a pot of appropriate size with lightly salted water.

Bring the water to a boil. Put the chicken wings in the boiling water and let them cook for 5 minutes.

Remove the wings from the water and dry them thoroughly with a clean cloth or tea towel.

Put honey and barbecue marinade in a pan.

Put the pan on the stove and turn on medium heat.

Let it simmer for 15 minutes.

Then season with salt, pepper, and chili powder to taste.

Add the chicken wings.

Let it simmer for 15 minutes.

Remove the finished chicken wings from the pan and serve.