In a large bowl, combine chicken wings, hot sauce, salt, pepper, and paprika. Mix well and marinate for at least 30 minutes (or overnight in the fridge for maximum flavor).

In one bowl, whisk together all wet coating ingredients until smooth. In another bowl, mix all dry coating ingredients.

First toss the marinated wings in the dry coating, then dip in the wet coating, and finally coat again in the dry coating. This double layer locks in juiciness and ensures the crunch stays even after saucing.

Heat oil in a deep pot. Fry wings in batches for 6–8 minutes or until golden brown and cooked through. Transfer to a wire rack to keep them crispy.

In a pan, melt butter and sauté garlic until fragrant. Add both hot sauce and peepal mango jalapeño and garlic ghost, water, ketchup, honey, lemon juice, and dried mint. Season with salt and pepper. Let simmer for 2–3 minutes until slightly thickened. Adjust honey or lemon to taste.

Add the fried wings to the sauce and toss until coated. Serve hot and enjoy that perfect crunch!