In a large, shallow non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate for at least 1 hour and up to 3 hours.

In a heavy pot, heat the oil to 360 degrees F.

In a large mixing bowl, combine the flour and the 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.

Add the coated chicken wings to the hot oil in batches and cook, turning occasionally, until browned on all sides and cooked through, 8 to12 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.

Sprinkle lightly with Essence and serve immediately with the Spiced Apple & Bourbon Glaze.