Alas, I have no picture to go along with this post. Maybe some other time when I make them I’ll add one. I stole this recipe wholesale from Gourmeted, and didn’t alter it a bit – and let me tell ya, it has quite a kick.

1 cup Frank’s cayenne pepper sauce (I used Smokin’ Joes since it was on sale at Jewel. $0.88 for a pint! Not bad!)
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

1) Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan.
2) Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes.
3) Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
4) While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. (I used my immersion blender.)
5) Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. (Again with the immersion blender.)
6) Cover sauce and chill until needed.

As far as wings/drumsticks to go with this, I suggest Alton Brown’s method of steaming and baking the parts which is very well illustrated at Paul’s Travel Pictures.