Pat the chicken dry. This will help with the crispiness of the crust.
Season the chicken wings. Set aside to start working on the seasoned flour.
SEASONED FLOUR
Combine all of the ingredients together and whisk to make sure every ingredient is evenly distributed.
Coat the chicken wings well in the flour. Shake off the excess flour and lay on a cooling rack for about 15-20 minutes to give the flour time to stick to the chicken.
SAUCE
For this step, it would be nice for you to put into practice what's called a mis en place. It's a term chefs use to describe having all of their ingredients already set out and properly measured before they begin cooking. Having all of your ingredients measured for this sauce is great because you don't have to stop to measure while trying to bring this delicious sauce together.
Now, add all of the ingredients together in a saucepan over low to medium heat.
After adding in the cornstarch slurry, allow the sauce to simmer or cook on low heat to thicken for about 15 minutes.
FURTHER INSTRUCTIONS
Heat the oil on medium to high heat. If you have a thermometer, heat the oil to about 350 degrees Fahrenheit. When the oil has reached the right temperature, carefully fry the chicken wings in batches. Be careful not to overcrowd the fryer. If too many chicken wings are in the fryer, they will lower the temperature of the oil. The result will be soggy, greasy chicken. Also, be careful to not have the oil too hot. If the oil is too hot, the crust burns before the inside of the chicken is fully cooked.
Fry chicken for 10-12 minutes, or until golden brown and the juices are running clear.