20 to 30 chicken wings, cut at joint, tip removed
Tony's Creole seasoning (enough to heavy coat all wings!!)
vegetable oil, for deep frying

SAUCE:

3/4 cup white vinegar
1/2 (15 oz.) can garlic roasted diced tomatoes (Hunts)
1 to 1 1/2 cups FRANK'S® RedHot hot sauce (A MUST)
1/2 cup ketchup (Hunts)
1 1/2 tbsp. sugar (or honey)
4 tbsp. (1/2 stick) butter (A MUST)
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice (fresh if you want)
2 tbsp. cayenne pepper
3 tbsp. Tony's Creole seasoning (A MUST)
1 tbsp. garlic salt

In a medium saucepan bring to a boil white vinegar and 1/2 can of tomatoes. Cook them down for about 10 to 15 minutes. You won't be able to get all chunks of tomatoes out of the sauce. Don't worry, they wont stick to your wings.

Bring sauce to medium-low to low. Add Worcestershire sauce, lemon juice, cayenne pepper, Creole seasoning and garlic salt. Add RedHot sauce (adjust to wing quantity), ketchup, sugar and half stick of butter. Let sauce cook on low for 30 minutes to thicken.