Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
Recipe courtesy of Cheryl E. Smith