Spicy Chicken Wings

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