Pat the chicken wings dry with a paper towel and arrange on a baking sheet. Allow the wings to dry at room temperature for 30 minutes.
Season with salt and pepper and set out to making the sauce.
Whisk the sriracha, ketchup, sugar, honey, garlic powder, Worcestershire sauce, and apple cider vinegar in a saucepan.
Mix in the bourbon and bring to a boil.
Reduce heat to a simmer and cook until sauce has thickened a bit, stirring occasionally about 15 minutes. Set aside.
In a large Dutch oven, add enough oil to fry the wings, leaving at least 2 inches unfilled to the top for safety. Allow the oil to heat to 360 degrees F.
Add the wings in small batches and fry for 10-14 minutes, until cooked through.
Allow the chicken to drain on a paper towel for a few minutes before tossing in the prepared sauce and serving.