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Crispy Baked Chicken Wings

['1 tablespoon unsalted butter, melted', '1/4 teaspoon cayenne pepper', '1/4 teaspoon freshly ground black pepper', '1/4 teaspoon kosher salt', '"1/4 cup hot pepper sauce (such as Franks)", 1/4 cup honey', '2 tablespoons soy sauce', '3 large garlic cloves, crushed', '1 2x1" piece of ginger, peeled, sliced', '5 pounds chicken wings, tips removed, drumettes and flats separated', '2 tablespoons vegetable oil', '1 tablespoon kosher salt', '1/2 teaspoon freshly ground black pepper']

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
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.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

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