8 to 10 whole chicken wings

1 1/2 cups buttermilk

2 cups flour seasoned with a dash of salt, garlic and cayenne pepper

2 quarts vegetable oil, heated to 350 degrees in stockpot

The Kung Pao Sauce:

1/2 cup ketchup

2 tablespoons soy sauce

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

1 tablespoon chili paste

2 tablespoons sugar

2 tablespoons honey

1 teaspoon 5-spice powder

1 teaspoon garlic, minced

3 tablespoons canola oil

1/2 cup medium bell pepper, red and green, diced

1/4 cup white onion, diced

1 habanero chili, seeded and diced fine

1/2 cup chicken stock

To prepare wings, flour them. Then shake off excess flour. Immerse the floured wings into the buttermilk, then back into the seasoned flour, coating them thoroughly.

Fry in the stockpot of heated oil, at 350 degrees, until crisp, golden brown and done. Set aside.

Now to prepare the sauce and finish the dish, combine first nine sauce ingredients (ketchup through garlic); mix thoroughly and set aside.

Heak wok to high and add the canola oil. Stir fry the bell pepper, onion and habanero for one to two minutes. Now add the Kung Pao Sauce, briefly stirring it in with the vegetables. Add the chicken and glaze wings by gently stirring together with ingredients in wok.

Adjust the glaze to a thinner consistency if necessary by adding the chicken stock. Stir fry all until the wings attain a nice mahogany glaze.

Serve hot, with beer and lots of napkins.