Remove wing tips.
Place wing pieces in a zip lock bag and pour in the two cups of Aronia Juice. Seal and refrigerate overnight.
In a medium sauce pan, place Aronia, sugar, butter, Frank’s Hot Sauce, Cumin, the cinnamon sticks, the 1/4 cup of Aronia Juice and honey. Bring to a boil, lower to simmer and simmer 10 minutes. Remove from heat and refrigerate until needed.
The next day, drain off marinade and pat the wings dry with paper towels. Must be dry so they won’t splatter in the hot oil.
Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
Heat over to 250 degrees F to keep batches warm between frying.
Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.
Reheat dipping sauce until it is a liquid again.
Using a strainer, remove cooked wings to a large bowl and ladle in one quarter of the dipping sauce then toss in the bowl. Pour out onto a sheet pan and hold in the warm oven.
Repeat for the second and third batches then pour out onto a serving platter.
Take the remaining one quarter of the dipping sauce and serve on the side with the wings. ENJOY!