If necessary, cut the wings into the drumette and the wingette. Be sure to cut off the wing tip (you can save this for making chicken stock).
In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack.
Meanwhile, make the sauce by combining the margarine, Frank’s Red Hot Sauce, white vinegar, and Worcestershire sauce in a small saucepan over medium-low heat. Stir until all is melted and incorporated.
Place the cooked wings into a bowl with the sauce and sprinkle Tony Chachere’s seasoning on top. Thoroughly coat the wings with the sauce and serve immediately.