In a large bowl, combine the garlic paste, smoked paprika, ground cayenne pepper, and cracked black pepper. Coat the chicken wings thoroughly in this mixture. Cover the bowl with plastic wrap and let it marinate for at least one hour in the fridge. For maximum flavor, marinate overnight.

While the wings are marinating, let’s prepare the hot sauce. In a saucepan, mix Frank’s Red Hot Sauce, Worcestershire sauce, honey, and superfine sugar. Heat on medium until the mixture begins to simmer. Stir in the butter until fully melted. Remove from heat and let it cool slightly.

Pour vegetable oil into a deep fryer or large pot to a depth of about 2-3 inches. Heat the oil to 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread in it. If it sizzles and turns golden brown in 60 seconds, the oil is ready.

Carefully add the marinated wings to the hot oil, ensuring not to overcrowd the pot. Fry the wings in batches for about 10-12 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain any excess oil.

Transfer the fried wings to a large, clean bowl. Pour the warm hot sauce mixture over them. Toss the wings in the sauce until they are evenly coated.

Once coated, the wings are ready to be served. Partner them with a side of ranch or blue cheese dressing for dipping and some celery sticks on the side.