• Combine all ingredients for the braising liquid in a large pot, stirring to partially break up the sugar. Add the wings and try to submerge them as much as possible under the surface of the liquid.
• Heat until the liquid starts to boil, then turn the heat down to medium-low. Put a lid on the pot and cook. 
• After 15 minutes, check the temperature of a few wings with your Thermapen ONE. If they’ve reached a temperature over 165°F (74°C), you can take them out, but they can go up to 203°F (95°C). If they have not gotten there yet, keep cooking. 
• Once the wings are temping high enough, remove them from the braising liquid and place on a cooling rack set in a baking sheet. Place in the refrigerator to cool and dry. 

Make the sauce:

• Strain the braising liquid into a wide saucepan or deep skillet. Add the pepper jelly and apple cider vinegar and bring to a boil.
• Continue to boil and reduce the sauce until it is sticky enough to leave a little track in the pan as you drag a silicone spatula across the bottom and coat the back of a spoon nicely. You should have 1.5–2 cups. 

Fry the wings:

• Fill a deep, heavy Dutch oven or other pot halfway with high-smoke point oil like corn or peanut.
• Attach a ChefAlarm probe to the pot and set the high-temp alarm for 375°F (191°C) and the low-temp alarm at 350°F (177°C). Heat the oil. 

• When you reach frying temperature, place 4–8 wings in the oil and cook until the skin crisps and the wings turn a beautiful lacquered brown, about a minute. 
• Bring the oil back up to heat before cooking more wings. Repeat until all the wings have been cooked. 
• As each batch of wings emerges from the fryer, put them in a large bowl for saucing, add the sauce, and toss to coat. 
• Garnish with sliced serranos, chopped cilantro, sliced scallions, and sesame seeds. 
• Serve!