These hot wings are all the rage these days and there are tons of recipes out there so I won’t link to any one in particular, just give a general sense of how to put it together.  Cut the wings at the joints, discard the tips or save for a stock later on.  (I keep a plastic bag in the freezer and add bones and chicken scraps to it until there is enough for a good stock.)  I used an overnight marinade for these:  A cup of cider vinegar, a squeeze of honey, a slug of hot sauce, a sprinkle of garlic power and cayenne pepper.  A tsp of salt can’t hurt it, and several grinds of fresh black pepper.  I tossed in a Tsp of ground chipotle peppers just for fun.

Drain the chicken when you are ready to fry them, and dredge the pieces in seasoned flour.  Shake off the excess.  I used my counter top deep fryer but a half inch of oil in a cast iron skillet will do a good job, turn the pieces once after 2 or 3 minutes so both sides get nice and brown.  I made up a hot wing sauce to douse these with from butter and hot sauce.  Kick up the sauce with whatever looks good to you, a splash of vinegar, more chili powder, black pepper, onion powder and garlic powder, just whatever you have.  A generous slug of honey is popular.  Bring it all to a simmer while stirring to combine, then pour it over the cooling fried wing pieces in a big bowl and toss to coat.  I used a recipe Emeril put out for the blue cheese dip.  Pretty much followed it exactly as written except I had no heavy cream and went with a splash of half and half.  My wings look better that the wings he made!   Ha!