Preheat oven to 250 degrees F.

Line a sheet tray with foil. Set aside.

Place a large strainer or colander over a dish or pan. Set aside.

Have a large bowl standing by to toss the chicken in the sauce.

Cut the tips from the wings and freeze for stock.

Hold the two ends of the wing and flex so you can see where joint is. While holding the drumette straight up (you’ll be holding the drumette, not the wingette), slide a sharp knife down between the drumette and wingette through the joint. Repeat for all wings.

In a medium bowl, whisk all of the sauce ingredients, adjusting the hot sauce to your liking. We like mild and only used a quarter cup of hot sauce, but your preference. Start with a quarter cup, taste and add more hot sauce if desired.

In a large heavy pot or wok, heat about 4-5 inches of oil to 375 degrees F using a candy thermometer or heat gun.

Pat the chicken pieces dry then gently drop in one piece at a time until you have one quarter of the wings cooking. (We suggest that you place the drumettes in the oil first, then after one minute, drop in the wingettes. This will ensure even cooking)

Move them around a little with tongs or a spider so they don’t stick.

They should take between 8-10 minutes and are done once they all float.

Use a large spider and/or tongs to remove the cooked pieces to the colander to drain any excess oil.

Immediately pour them from the colander into the large bowl and spoon on one quarter of the sauce and toss and turn to coat.

Pour this batch onto the prepared sheet pan and hold in the oven while you cook and coat the next three batches.

Before starting each batch, make sure that the oil has recovered to 375 degrees F.

Repeat for all four batches, skimming any sediment from the oil between batches.

Once the last batch is tossed in the bowl, add the chicken pieces from the oven and drizzle on any remaining sauce and toss.

Pour out onto a serving platter and serve immediately.