Prepare the Sauce: Melt butter in a medium saucepan over medium. Add chili powder, onion powder, and garlic powder; cook, stirring constantly, until spices are fragrant and toasted, about 30 seconds. Stir in cider, honey, ketchup, Worcestershire, mustard, and salt. Bring sauce to a boil over medium-high; reduce heat to medium-low, and simmer until thickened, stirring occasionally, 10 to 12 minutes. Remove from heat, and stir in vinegar. Set aside.

While sauce simmers, prepare the Wings: Cut wings into 3 sections at joints, and discard wing tips. Add wingettes and drumettes to a large bowl; sprinkle with salt, and stir to coat.

Preheat oven to 300°F. Pour oil to a depth of about 3/4 inch in a large cast-iron skillet (about 3 cups). Heat over medium-high to 375°F.

While oil heats, add cornstarch to a shallow dish. Working with 1 piece of chicken at a time, toss chicken pieces in cornstarch until completely and evenly coated. Tap off excess, and place on a baking sheet or large plate.

Fry about 6 pieces of chicken in hot oil until lightly golden, 2 to 3 minutes per side. Transfer to a wire rack inserted in a rimmed baking sheet. Repeat frying, in batches, with remaining chicken. (Make sure oil temperature returns to 375°F before adding next batch.)

When all chicken has been fried once, return chicken, in batches, back to oil to fry again, 2 minutes per side. Place finished chicken on a clean wire rack inserted in a rimmed baking sheet, and place in preheated oven to keep warm.

Place chicken and sauce in a large bowl, and toss to coat. Serve immediately.