Slowly stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic & onion.

At this point you should still have the lemon juice, honey, ketchup, mayonnaise and flour on the side.

Bring that initial sauce to a simmer for about 20-30 minutes, stirring occasionally. (Careful if you smell it...you will cough)

After 20-30 minutes, drop heat to low.

Add lemon juice, ketchup, and honey.

Let that sit for about 10-15 minutes on low.

Put the sauce (still in the saucepan) in the fridge for about 4-6 hours. (This allows the butter fat to rise to the top and solidify)

Once the butterfat has solidified, cut it out with a knife and discard. You should be left with a very thick sauce underneath.

Add the Mayonnaise (trust me on this one) and flour as needed to thicken sauce to your liking. You may not need any at all, but it really helps it stick to the wing.

Lastly, re-heat the sauce over med-low heat (it will thin out a bit). Bring it up to a slow simmer again.

This sauce is truly amazing (only moderately hot). If you want it hotter, use more cayenne. If you want it more mild, cut out the cayenne and crushed red peppers in the beginning.

Get that oil HOT (375°F) and use PEANUT oil. If someone is allergic to peanuts, then go ahead and use canola or vegetable oil. Make sure they're thawed, too...don't drop frozen wings into hot oil; you'll be sorry if you do.

If you want to flour the wings go ahead. With or without is fine, just make sure you get them crispy. (Nobody likes soggy wings).

If you have a household deep fryer...only do a couple wings at a time (15 minutes for 8-10 wings) and put them in a Pyrex dish in a warm oven until serving time.

If necessary, you can pop them back in the deep fryer for 2-3 minutes to get them steamy again.

Once you have your CRISPY fried wings...throw into the simmering pot of sauce, get the tongs and serve with Blue Cheese and celery.

ENJOY!

Submitted by: Dan R.