You do not need everything in the sauce, but you should try and have a balance of hot, sweet, sour and savory. Step one: Make the sauce 1 bottle of chicken and rib sauce (your choice of brands) 1 cup of Lousianna Hot sauce 1/2 cup white vinegar 1 tsp salt 1 tsp chili flakes 1 tsp black pepper 1/2 tsp ancho chili powder 1/2 tsp chipotle chili powder 1 crushed and minced dried habanero 1/2 tsp onion powder 2 tsp spicy pepper medley (club house brand seasoning) anything else you can think of to throw in. Whisk the sauce and spices together in a large bowl and set aside. You will be spooning out sauce onto the finished wings, so do not contaminate the whole batch by throwing the wings in. To fry the wings: 1 two kg package of tipped and split chicken wings 1 Litre of Canola oil 3 pairs of tongs Yup. that is it. Heat the oil to 350 degrees (use a candy thermometer in a Dutch oven if you don’t have a deep fryer). With one pair of tongs that you will only use for the raw chicken, place about 10-12 of the wing sections in the hot oil.
