2 1/2 C. brown sugar
3 T. light corn syrup
1/2 C. hot water
1/3 C. Frank's Red Hot sauce
1 T. apple cider vinegar
In a heavy saucepan on medium/low heat, melt together brown sugar and corn syrup until bubbling for 3 minutes, stirring constantly. Add hot water, vinegar and pepper sauce. Cook on a low boil for about 15 minutes, stirring so it doesn't burn. The sauce is done after the amount has reduced and it thickens to a syrupy consistency. It will thicken quite a bit as it cools. For the batter: My idea is to use a tempura or other batter and thin it down. Use it to coat the chicken wings and deep fry until almost done. Then dip wings into sauce, place in a baking dish and broil for about 5 minutes.
