Combine the hot sauce, brown sugar and lemons in a pot and simmer until the sugar is completely dissolved, about 10 minutes.
Deep fry the chicken wings until golden brown and the interior temperature is 165 degrees F, 10 to 15 minutes. Dip the fully cooked chicken wings in the Sriracha mixture until fully coated. Sprinkle with parsley. Serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Anthony Warner and Rinisa Brown