Place chicken in a large bowl. Add all the ingredients listed under chicken coating and mix well. Coat chicken with corn starch by rolling each drum stick in a bowl of cornstarch.

Add 4 cups canola oil to a pot, and heat on medium high heat for about 8 minutes -- until a wing dipped in it bubbles.

Add all the wings to the pot and let cook for 15 minutes, turning with tongs so each side gets fried.

Remove wings to a colander, and let cool a few minutes. Add wings back to the oil and continue cooking for another 15 min. This is double frying and makes the chicken extra crispy. You should hear a "scratch scratch" sound when you grab the chicken with tongs, letting you know the chicken is fully crispy. Remove and set on paper towels.

Prepare sauce by adding all sauce ingredients to a non-stick pot and cooking till bubbly.

Add chicken to sauce and toss with spatula till well coated.

Serve warm.