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Marinate the wings with garlic salt, cayenne, and black pepper. Set maside.
Add oil to a heavy bottom pot. Do not fill more than ¼ of the way. Turn on medium to heat oil to 360F. Use a deep frying thermometer to monitor. Please p keep an eye on it so it doesn't get too hot.
Mix together rice flour, corn starch, and water in a bowl. Dip one wing at a time, shake off some of the excess batter, and add gently to the hot oil immediately. Do not overcrowd as the temperature will drop too low. Be sure it stays above 325. Fry for 6-8 minutes, flipping halfway. Drain wings on paper towel. Turn up the temp just a bit to heat the oil to 375F.
Before the second fry, make the sauce. Heat saucepan on medium add butter and the rest of the ingredients for the sauce. If sauce gets too thick, add 1 tsp of water at a time to loosen it.
Once the oil has reached 375F, add back the wings in batches and cook for another 2 minutes, flipping halfway. Check that the internal temperature is 165F using a meat thermometer.
Drain on paper towels or cooling rack and toss with the sauce in a bowl. Cheers!