Spicy Teriyaki Chicken Wings

5 pounds split chicken wings
3/4 cup flour (or more)
1/4 teaspoon cayenne pepper
3/4 cup chopped green onion tops or chives
1 bottle Teriyaki sauce

Coat chicken wings in 1/2 cup of flour, shake off excess, and place in a paper bag.
Let sit 8 - 10 hours in refrigerator until flour is absorbed into wings.
Remove wings and recoat lightly in remaining 1/4 cup of flour.

Fry in 350° preheated deep fryer until wings are done.
While wings are frying, mix cayenne pepper, green onion tops
and Teriyaki sauce in a medium bowl.
Pull wings from fryer, drain off excess oil, and immediately dip in teriyaki mixture to coat.
Remove to serving tray.
Serve immediately with remaining sauce for dipping if desired.