#1 Preheat Wesson Canola Oil to 360°F in a large heavy bottom pot or deep fryer #2 In a bowl, whisk together paprika, onion powder, garlic powder, oregano, thyme, salt, pepper, cayenne pepper and flour #3 Toss chicken wings with flour mixture to coat #4 Fry wings in batches for 8 minutes or until wings are cooked through and golden crisp. Place wings in a large heat proof bowl and drizzle with 1/3 cup of hot sauce, if desired #5 For dip, mix 1 ½ cups of Wesson Mayonnaise with remaining hot sauce and serve with wings #6 To make Wesson Mayonnaise: In a large bowl whisk together 3 egg yolks, 2 tsp. white wine vinegar, 1 tsp. Dijon mustard, 1 tbsp water, and ¼ tsp. salt using a fine whisk. Slowly drizzle in 2 cups of Wesson Canola Oil, whisking vigorously. The mayonnaise will be thin at first but slowly thicken as more oil is added. It is important to add the oil slowly or the emulsion may break. Store in the fridge for up to one week.