These finger-lickin' wings are a great snack with blue cheese dip and celery sticks, and if you don't feel like frying them, you can also bake them on a sheet pan!

Preparation

To make the sauce, use a small sauce pot to simmer the water and 1 cup vinegar with the chiles de arbol, garlic, and achiote chili powder for about 20 minutes. 

Use a blender or stick blender to puree the sauce, then strain and add remaining vinegar and onion powder. Pour back into the saucepan and return to the stove over low heat. Whisk in the butter until melted.

Toss wings in salt and pepper.

Add about 4 inches of oil to a large pot or deep fryer and heat to 325°F. Working in batches, gently place wings in the hot oil and cook for about 10 minutes, until an internal temperature of 165°F is reached.

Place cooked wings in a large bowl, and once all wings are done, pour the sauce over them and toss to coat evenly.