If necessary, cut the wings into drumettes and wingettes. Be sure to cut off the wing tip (you can save this for making chicken stock). Pat the wings dry with a paper towel.

In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack to drain.

Whisk together all the ingredients for the sauce in a medium-sized saucepan over medium heat. Cook until thickened. Then reduce the temperature to a simmer.

Place 1/4 of the wings in a medium-sized bowl. Add a ladle of sauce and gently toss. Repeat with remaining wings and sauce. Serve immediately.