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1
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
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2
Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
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3
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper.
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4
In a paper bag, shake together flour, cornstarch and 1 tablespoon salt.
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5
Place chicken in egg mixture and toss well to coat.
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6
Place chicken in batches in the bag of flour mixture.
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7
Shake well to coat.
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8
Set on wire rack to let coating set, 20 minutes.
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9
Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce.
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10
In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat.
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11
Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently.
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12
In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer.
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13
Remove from heat and let basil infuse in butter for at least 15 minutes.
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14
Remove basil.
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15
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes.
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16
Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
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17
Serve immediately.
