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!