In a large bowl, whisk honey and vinegar. Add the chicken; toss to coat. Cover and chill for at least 4 hours or overnight.
Drain the chicken and pat dry with paper towels. Season with salt and pepper.
In a large, deep pot or Dutch oven, heat 3 inches oil over medium until it registers 350 degrees on a deep-fry thermometer.
Meanwhile, in a medium bowl, whisk the egg whites. In another medium bowl, whisk the flour and the next 8 ingredients. Working in batches, dip the chicken into the egg whites, then coat in the flour mixture. Fry until golden-brown and cooked through, 2 to 3 minutes per batch for tenders and 7 to 10 minutes per batch for wings. Season the chicken with salt. Serve with honey, hot sauce and lime wedges.