Place the chicken wings in a mixing bowl. Add the cayenne pepper, black pepper, and salt and cover the wings thoroughly. Cover with plastic wrap and refrigerate overnight or 8 hours.

Heat 2 quarts of canola to 350° F.

In a mixing bowl mix the cayenne pepper, paprika, onion powder, garlic powder, salt, pepper, and brown sugar. Set aside and get a medium to large mixing bowl ready to baste the wings when they finish cooking.

Mix the flour, salt, and pepper in a mixing bowl. In a separate mixing bowl, mix the buttermilk, egg, and hot sauce.

Pat the chicken pieces dry. Working 1 piece at a time, dredge the wing in the flour and shake off the excess. Dip the wing in the buttermilk mixture to completely coat it, then dredge it in the flour again.

Working in batches, place the wings in the oil for 7-8 minutes with the internal temperature of 165°F.

After each batch, use a ladle to scoop out a small amount of hot oil you prepared in step #2. Add some of the spice mixture to the hot oil and stir. Place the wings in the mixing bowl and coat the with the oil and spice mixture. Remove the wings to a plate and repeat this process until all the pieces are cooked.

Serve with dill pickles.