Pat the wings dry and season with salt and cayenne.

Heat 3 inches of oil in a heavy pot to 350°F and fry in batches for 9 to 12 minutes until crisp and at least 165°F inside.

Drain the wings on a wire rack.

Simmer the hot sauce, honey, butter and vinegar for 2 minutes until glossy.

Toss the hot wings with enough sauce to coat lightly and serve immediately.