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1.
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Place the chicken wing pieces in a large zipper bag.
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Place the marinade ingredients in the bag.
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Seal the bag and use your hands to massage the marinade into the meat.
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Place the bag inside a large bowl and put the bowl into the refrigerator.
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Allow chicken to marinate for at least 2 hours or overnight.
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2.
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Heat all of the ingredients for the sauce in a saucepan over medium-high heat.
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Stir occasionally until it comes to a simmer then reduce heat to low and cook for 30 minutes.
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Cover and remove from heat.
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3.
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Twenty minutes before frying, remove the wings from the refrigerator.
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4.
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While the wings are coming to temperature, heat a large deep fryer filled with oil to 350 F. 5.
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In a shallow dish, combine the flour, cornstarch, salt, peppers and garlic powder.
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Dredge each wing piece through the flour mixture, shaking off excess.
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6.
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Add the wings into the hot oil, but dont crowd the pot.
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You can do this in batches if needed.
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Cook the wings in the 350 F oil for 10 minutes.
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Remove them from the oil using a slotted spoon or kitchen spider and set them on a paper towel.
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Repeat with the rest of the wings if you are doing them in batches.
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7.
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Then raise the temperature of the oil to 375 F. Return the wings to the fryer and cook for an additional 5 minutes.
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Remove them from the oil using a slotted spoon or kitchen spider and set them on a paper towel.
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Repeat with the rest of the wings if you are doing them in batches.
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8.
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Use a pair of kitchen tongs to dip the fried wings in the warm sauce.
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Allow each wing about 5 seconds in the sauce to absorb the flavor but not become soggy.
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9.
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Refrigerate the remaining sauce in a jar with a tight fitting lid for use with pulled pork or chicken.
