Remove wing tip from each wing; split each wing at the joint joining the drum and flat part. Add 1/2 cup all-purpose flour to gallon size zip locking bag. Add wings 15 at a time and shake to coat. Tap off excess flour before frying.
N a medium pan over medium heat, combine honey, water, lemon juice, ketchup, garlic powder, minced garlic and salt, stirring to blend. Bring to a slow bubble, reduce to low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
Add oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings. Fry no more than eight wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the outside. For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings; you run the risk of drying out the meat.
Drain the wings on paper towels or paper bags for a few minutes. Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings. Cover the bowl, and shake to completely coat the chicken wings. Serve hot. If you have extra honey garlic chicken wing sauce left, serve on the side for dipping, if desired.