Wash and dry the chicken wings, mince the garlic; the store-bought chili sauce should be like ketchup. Cut the whole wings into drumettes and flats; make cuts on the back of the drumettes and flats to help the marinade penetrate and cook evenly.

Marinate the chicken wings and drumettes with the marinade and let sit for 15 minutes. While marinating, prepare the hot sauce; pour high-quality extra virgin olive oil into a small pot, add minced garlic and unsalted butter, and sauté until fragrant.

Add the other seasonings, mix well, and bring to a boil. Remember to taste and adjust the sourness and spiciness to your liking. In another pan, add a bit more high-quality extra virgin olive oil than usual for frying, and heat over low heat; place the chicken wings skin-side down and fry over low heat until browned; flip and continue frying until the other side is also browned, about 10 minutes until fully cooked.

Flip and continue frying until the other side is also browned, about 10 minutes until fully cooked. Fry the drumettes in the same way until browned and cooked through; remove from the pan and drain the oil; bring the sauce to a boil again.

In a large pot, add all the fried chicken wings, pour in the hot sauce, and mix evenly. After plating, add lemon slices and sprinkle some lemon zest on top to enhance the aroma and reduce greasiness; pour a little drink, and enjoy.