Remove the tips from the wings, then break them down into flats and drumettes. (Discard tips or save them for making chicken stock.) Place
the wings into a gallon-sized zippered baggie or a large bowl.
Whisk the remaining ingredients together, then pour over the chicken. Seal the baggie or cover the bowl, and refrigerate for 6 to 12 hours.
Preheat oven to 425°F. Line two baking sheets with foil, and then spray with nonstick spray.
Set a large strainer over a bowl and pour the wings into the
Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken
from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces
are cut. Serve with Ranch dressing.
Preheat oven to 400º. Season chicken with salt and pepper, then pour ½ cup melted butter onto a rimmed sheet pan. Set aside.
In a shallow dish, add remaining ¼ cup butter and SoCal Hot Sauce Original Red and stir to combine. Add flour to a shallow baking dish and bread crumbs to another. Coat each piece of chicken in flour, then hot sauce mixture,
then bread crumbs. Press bread crumbs onto chicken to make sure it sticks.
Place chicken in melted butter on sheet pan and bake, 8 minutes. Flip chicken over carefully and continue baking, 8 minutes more. Serve with ranch
or blue cheese dressing