Place the chicken wings in a large bowl or gallon size plastic bag. Add the whiskey, sugar, salt, pepper, and crushed red pepper flakes. Toss until evenly coated. Marinate in the fridge several hours or overnight.

Line a baking sheet with foil or parchment paper. Place a wire baking rack over the baking sheet. Lay the wings in a single layer on the baking rack.

Bake the wings in a 425 degree oven for 45-50 minutes, flip them halfway through.

Remove from oven and toss them in the Salted Caramel Whiskey Sauce and top with sea salt.

In a saucepan add caramel sauce, whiskey, Frank's Red Hot Sauce, soy sauce, and sea salt. Bring to boil and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.

Add the sugar and cornstarch. Whisk until evenly mixed and simmer an additional 5 minutes.

Note: If the sauce is still too thin, add more cornstarch and simmer an additional minute or two.

Let the sauce come to room temperature to thicken before tossing the chicken wings in the sauce.