Oven-crisp chicken wings and crispy oven-baked wings with Sriracha-honey glaze are two different styles of crispy wing recipes. The first one is simpler, with a touch of spice, and the second is more sophisticated, with a sweet-and-spicy taste.
To make oven-crisp chicken wings, first cut 10 wings at the joints, and remove their tips. While preheating the oven to 425 degrees, dry the wings with paper towels. Put 1/3 cup of flour, 1 tablespoon of paprika, 1 teaspoon of garlic salt, 1 teaspoon of black pepper and between 1/4 and 1/2 teaspoon of cayenne pepper in a sealable plastic bag, close, and shake. Then, place all the wings into the bag, and shake until well-coated. Line a baking sheet with foil, and cover with 3 tablespoons of melted butter. Place wings on the baking sheet, and turn to coat with butter. Bake them for 30 minutes, then turn and bake for 15 more minutes, or until crispy.
For the oven-baked wings with Sriracha-honey glaze, also preheat the oven to 425 degrees. In a large bowl, mix together 1/3 cup of Sriracha, 1/4 cup of honey and 1/4 cup of molasses. On two large baking sheets, place 4 pounds of chicken wings, 2 tablespoons of canola oil, 1 teaspoon of salt and 1 teaspoon of pepper, and toss until coated. Bake the wings for 35 to 40 minutes, turning once, until the wings become crispy. Place the cooked wings into the honey-glaze bowl, and mix until coated. Serve them right away.