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Export 8 ingredients for grocery delivery
Step 1
Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm.
Step 2
Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
Step 3
Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–8 minutes. Strain into a medium bowl. Let sit 15 minutes to thicken slightly.
Step 4
Do Ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
Step 5
Preheat oven to 400°. Set a wire rack inside 2 large rimmed baking sheets. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
Step 6
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Step 7
Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
Step 8
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them).
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