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Break the chicken wings into three pieces: the tip, the drums, and the flats.
Debone the flats by cutting off the ends and pulling out the bones.
Season the deboned chicken wings with salt, pepper, and a light coating of potato starch.
Make the sauce by combining Frank's Red Hot, dark soy sauce, honey, orange zest, orange juice, garlic powder, and crushed red chili flakes. Melt in a stick of unsalted butter and simmer for a minute or two.
Fry the chicken wings twice at 350°F, letting the oil come back to temperature between fries to ensure maximum crispiness.
Toss the fried chicken wings in the prepared sauce.
Serve the sauced chicken wings with a side of ranch dressing.