Put on plastic gloves to protect your hands from the oils in the chili peppers.

Remove the stem from the jalapeno and habanero peppers then slice each pepper in half lengthwise. Remove the seeds and membrane from 9 of the jalapeno peppers and from the habanero pepper and discard the seeds and membrane. Keep the seeds and membrane intact for the remaining 9 jalapeno peppers. *This makes a medium-hot sauce. See recipe notes for other heat level variations.

Roughly chop the peppers and add them to a food processor and pulse until the peppers are finely diced.

Turn on your hood fan or open all your windows to remove the fumes from cooking the peppers.

Transfer the chopped peppers to a small pot and place on the stove over high heat. Add the vinegar, garlic, salt and brown sugar and mix to combine. Bring to a boil and cook for 10 minutes, or until the peppers have softened. Remove from the heat and let cool for 10 minutes.

Once cooled, return the cooked peppers to the food processor and the chipotle in adobo. Blend until a smooth hot sauce forms. You can also use a high-power blender to achieve a smooth sauce.

Taste the sauce to see if it is too spicy. If you find it is, add in 1-2 chopped roma tomatoes and blend again to combine into a smooth sauce.

Return the hot sauce to the pot and bring to a boil over high heat. Once boiling, reduce the sauce until it is the consistency of a loose ketchup and will easily coat all the chicken wings. Set aside and let cool.

To trim the chicken drumettes into chicken lollipops, use a sharp knife to cut all the way around the bone, just beneath the joint.

Place the chicken wing vertically on the board and hold onto the top of the joint. Scrape your knife downwards along the bone to push the meat and skin down. Work all the way around the bone, scraping as you go, to expose the bone.

Use your knife to cut off any loose skin or meat from the top part of the joint. Continue this process for the rest of the chicken drumettes.

Place the chicken wings in a large bowl and set aside.

Add the potato starch, salt and pepper to a small bowl and mix to combine.

Add the potato starch mixture to the chicken wings and toss until each chicken wing is coated in the potato starch. Set aside.

Heat a large pot of oil to 350 degrees F. Be sure to use a large pot and only fill it halfway up to avoid the oil from bubbling over.

Dust off the excess potato starch on each chicken wing and use tongs to carefully drop it into the hot oil. Add 6-7 chicken wings into the pot at a time to reduce the chance of them sticking together and so that the oil temperature does not drop too much. Fry for 10 minutes, turning halfway through cooking.

Drain the chicken wings on a rack (or paper towel) and repeat the process until all the chicken wings are fried.

After all the chicken wings are fried, heat the oil up to 375 degrees and add the chicken wings back to the oil. Cook for another 4-5 minutes, or until golden brown and crisp. Drain again on a rack and continue the process until all the chicken wings have been double-fried.

Use a pastry brush to coat each of the chicken wings in the hot sauce before arranging on a platter and serving warm.

Enjoy with a glass of Chronos Riesling to cut through the spiciness of the wings!