If the chicken wings are whole, separate them into drumettes and wingettes by cutting through the joints. Discard or reserve the wing tips for making stock.

In a deep fryer or large heavy-bottomed pot, heat the vegetable or canola oil to 375°F (190°C). It is recommended to use a thermometer to maintain the correct temperature.

Carefully place the chicken wings into the hot oil in small batches, ensuring not to overcrowd the fryer. Fry for approximately 10 to 12 minutes, or until golden brown and an internal temperature of 165°F (74°C) is reached. Remove the wings and place them on a wire rack to drain excess oil.

In a small saucepan over medium-low heat, combine the margarine (or butter), Frank’s Red Hot Sauce, white vinegar, and Worcestershire sauce. Stir until the mixture is smooth and all ingredients are fully incorporated. Remove from heat.

Transfer the cooked wings to a large mixing bowl. Pour the prepared sauce over the wings and toss thoroughly until evenly coated. Sprinkle the Tony Chachere’s Creole Lite Seasoning over the wings and toss again to ensure a consistent coating.

Arrange the wings on a serving platter and serve hot. These wings are best enjoyed fresh for optimal texture and flavor.