Chop half the cilantro finely; place in large resealable plastic bag. Add Worcestershire sauce and chicken; seal bag. Shake bag gently to evenly coat chicken with cilantro mixture. Refrigerate 1 hour. Meanwhile, combine flour, cornstarch and garlic powder in pie plate.
Remove chicken from bag; discard bag with cilantro mixture. Add chicken, in batches, to flour mixture; turn to evenly coat both sides of each wing with flour mixture.
Heat oil in large skillet on medium-high heat. Add chicken, in batches; cook 10 to 12 min. or until done and golden brown, turning occasionally. Drain on paper towels.
Place chicken on platter. Mix garlic sauce and honey until blended; drizzle over chicken. Sprinkle with remaining cilantro.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.