Season chicken over night with hot sauce and Cayenne pepper.
In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 375°F Carefully lower wings into oil and fry, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
If grilling, oil grill and cook 7 ot 10 minutes or until golden and crisp.
In a large skillet melt butter over heat and stir in hot sauce, vinegar, Honey, brown sugar. Cook until it starts to boil. Add fried wings and toss to coat.