Toss the wings with 1 tablespoon baking powder until evenly coated. Let sit on a rack in the refrigerator for 20–30 minutes if time allows (this helps crisp the skin).

Pour neutral oil into a deep skillet or pot to reach about 1 inch depth (approximately 1 cup). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter or a piece of wing skin: it should sizzle immediately and maintain steady bubbling.

Fry the wings in small batches (do not overcrowd) for 8–10 minutes per batch until deep golden and crisp and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F / 95°C) while you make the sauces.

Thai Blue Marinade (for glazing and color)

In a small bowl combine 1 tablespoon concentrated blue butterfly pea tea, 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon rice vinegar. Stir to combine.

Taste and adjust: the mix should be salty-umami with a bright citrus note. This is a light glaze used mainly to give the wings a subtle Thai flavor and blue tint. Set aside.

Medium Carrot Hot Suicide Honey Garlic Cajun Sauce

In a small saucepan over medium heat melt 2 tablespoons unsalted butter. Add 2 teaspoons finely minced garlic and cook 20–30 seconds until fragrant, not browned.

Add 3 tablespoons fresh carrot juice (or 3 tablespoons finely grated carrot pressed to release juice) and cook 30–45 seconds to warm and slightly reduce.

Stir in 2 tablespoons honey, 1 tablespoon hot sauce, 1 teaspoon sriracha (optional; adds heat), 1 teaspoon cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon apple cider vinegar, and 1 teaspoon soy sauce. Stir until combined and simmer gently for 1–2 minutes.

Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Whisk slurry into the simmering sauce and cook 1 minute until the sauce thickens and becomes glossy. If the sauce is too thick, add a splash of water (up to 1 tablespoon) to reach a saucy, coat-able consistency.

Taste and adjust balance: add more honey for sweetness, hot sauce for heat, or vinegar for brightness. Remove from heat and keep warm.

Finish & Toss

Place the warm fried wings into a large mixing bowl. Spoon the Thai Blue Marinade over the wings (use about half the marinade) and toss gently to coat — this imparts a subtle blue tone and savory Thai note.

Pour the warm Medium Carrot Hot Suicide Honey Garlic Cajun Sauce over the glazed wings. Toss thoroughly until every wing is evenly coated in the sticky, spicy-sweet sauce. Use a spoon to scrape up any sauce clinging to the bottom of the pan.

Transfer wings to a serving platter. Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced chives or scallions over the top. Serve with lime wedges for squeezing.

Serve immediately while hot and crispy.