Step 1

Make the wings: In a medium or large heavy-bottomed skillet or Dutch oven over medium-high heat, add enough oil to come 1/2 inch up the sides of the skillet or Dutch oven and heat until an instant-read thermometer registers 350 degrees. (If you don’t have an instant-read thermometer, there should be a steady sizzle when you add your first wing. If it’s too quiet, the oil is not hot enough yet; if it sounds like a fireworks demonstration, the oil is too hot and needs to cool down.) Place a wire rack over a large sheet pan or line a tray with towels and set it near your work area.

Step 2

Pat the wings dry and lightly season them with salt and pepper. In batches so as not to crowd the pan, fry the wings, flipping and adjusting the heat as needed to keep the oil at a steady temperature, until golden all over, about 10 minutes. (Note that the oil will initially drop in temperature when you add the wings.) Using tongs, transfer the wings to the prepared wire rack or tray. Repeat with the remaining wings.

Step 3

Make the sauce: Meanwhile, in a small saucepan over medium-high heat, stir together the ketchup, honey, vinegar, molasses, garlic powder, smoked paprika and cayenne pepper, if using, until evenly combined. Bring to a simmer and cook, stirring regularly and adjusting the heat as necessary to keep a gentle simmer, until the sauce thickens, 7 to 10 minutes.

Step 4

In a large bowl, toss the wings with as much sauce as desired until evenly coated. (You may have leftover sauce; see Storage.) Transfer to a platter and serve right away.