For the Hot Wings, move rack to the middle of the oven and preheat broiler.
Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.
Place a small saucepot over medium heat, melt the butter, add the garlic and allow to brown, about 1-2 minutes. Whisk in the Sriracha and white wine vinegar until combined then set aside.
Line a baking pan with parchment paper. Place the wings onto the baking pan and broil until golden brown and crispy on both sides.
Transfer the wings to a large bowl, pour the butter, garlic and Sriracha mixture over top, and toss. Let cool to handle then pull meat from the bone and roughly chop.
Place a large cast-iron or nonstick skillet over medium heat.