pounds chicken wings 
1 cup sriracha sauce
1/2 cup honey
1/4 cup rice wine vinegar
1 stick unsalted butter
1 tablespoon salt
vegetable oil for frying
1 cup of flour for Dredging


  1. Heat the oil to 350ºF in a very large pot.
  2. Season with salt and dredge in flour and shake off excess.
  3. Fry the wings in 3 or 4 batches, 10 to 12 minutes per batch. Do not over crowd the pot.
  4. While your wings are frying, preheat the oven to 200ºF and place fried wings on a baking sheet in the oven to keep warm while the other batches are frying.
  5. In a saucepan, melt the butter over low heat, then mix in sriracha, honey, vinegar and salt. 
  6. Transfer wings to a large bowl, toss with the sriracha mixture to coat and serve immediately