I got this recipe from my brother in law. He said it's the best hot wing recipe he's ever had. Trust me, this man knows wings! He also watches the Food Network faithfully, so in all probability, the recipe came from there.
Note: the recipe calls for sriracha sauce. Apparently, this is a Vietnamese hot chili sauce you can buy at most supermarkets in the Asian food aisle. It is in a plastic bottle with white writing and a roaster on the front of the bottle.
5lbs. Wing sections
4 Tbs salt
4 Tbs sriracha sauce or more
2 Tbs honey
2 Tbs butter (melted)
1 Tbs soy sauce
2 Tbs finely chopped cilantro
1 Tbs lime juice
4 cups canola oil or peanut oil
salt and ground black pepper to taste
Put chicken in a large bowl, sprinkle with salt, toss to coat. Transfer chicken to a baking sheet arrange them in a single layer. Cover with plastic and refrigerate for 12 hrs.
Remove chicken from refrigerator pat dry with paper towels, brushing away any salt. Let chicken sit at room temperature for 10 to 15 min.
In a small bowl whisk together sriracha sauce, honey, butter, soy sauce, cilantro and lime juice. Taste to check heat level. If too hot add more honey.
Heat oil in a large dutch oven or deep fryer until oil is 275 degrees.
Divide chicken into four batches. Fry one batch at a time for 8 min. As each batch is done transfer to a clean baking sheet.
Once all chicken is done, increase the oil temperature to 375 degrees. Again working in batches, fry the chicken for 2 minutes, then transfer to a baking sheet lined with paper towels.
Season each batch with salt and pepper. Transfer the chicken to a large bowl, then pour the sauce over the chicken. Toss to thoroughly coat all the chicken wings.