The coriander in a large sauce pot over low heat. until fragrant.
The beer and simmer to reduce to half the volume.
The HEINZ Ketchup, brown sugar and OPEN PIT Hickory Smoke BBQ Sauce to the pot and stir to combine.
The sauce for 15 minutes, using low heat, stirring occasionally.
A paring knife to cut the skin and tendons around the bone at the narrow end of the drumette while the sauce cooks, making sure to cut all the way around the bone to separate the skin cleanly.
The meat towards the thick end of the drumette after the skin and tendons are cut to shape it into a lollipop shape as much as possible without removing the meat from the bone. Repeat with the rest of the chicken drumettes until all resemble lollipops, with a thick end and a clean bone on the other end.
The chicken into a large mixing bowl and sprinkle with the salt and pepper, tossing to mix well.
The cornstarch and toss again well to coat the chicken all over.
Shake the excess cornstarch from the chicken and fry them in the fryer until crisp and cooked through in the center, about 10 minutes.
Briefly and keep in a warm place when all of the chicken has been cooked.
5 wings in 2 oz. of the coriander BBQ sauce and serve.