How to make it
Prep the wing pops: Hold the thinner side of the drumette and with a sharp knife, carefully cut around the bone to detach the meat and skin.
Now hold the bone and with your other hand, pull the meat and skin down to the end of the bone, creating a lollipop shape. Continue pushing the meat down and over the end. Continue with all the wings. Place lollipop wings in a pan in a single layer. Sprinkle each side with 1/2 tsp salt and 1/2 tsp black pepper. Cover and place in the fridge to chill for 30 min. to an hour.
Make the dry mix: In a large bowl, add the flour, garlic powder, paprika, and cayenne pepper, and mix to combine. Add chicken in batches and toss to evenly coat with dry mix. Meanwhile, heat the oil in a high rimmed frying pan over medium-high heat until oil reaches 340°F.
Once the oil has reached the correct temperature, add a single layer of wings, taking care not to crowd the pan. Fry for about 5-7 minutes on each side, until golden and nice and crispy.
When the chicken is finished, place it on a cooling rack set over a sheet tray to drain excess oil before tossing in sauce. To make the Sticky Sriracha Sauce: Add all sauce mix ingredients to a bowl and whisk to combine. Toss wings in sauce and enjoy immediately!