For the wings you'll need:
4 lbs. wing portions
2-3 Tbs. Cajun seasoning [I used Mr. Pete's, use more or less to your taste]
1 Tbs. baking powder
For the sauce:
1 1/2 cups hot sauce
1/2 stick butter [4 Tbs]
3/4 cup honey
1/2 cup Annie Chuns Korean Sweet & Spicy Sauce [see cook's note]
1/2-1 tsp. Cajun seasoning
To prep the wings: Mix together the seasoning blend [Cajun seasoning plus baking powder] and rub onto all sides of the wings. Lay the wings in a single layer on a pan and leave uncovered in the fridge overnight or for at least 8 hours.
To prepare: Preheat the oven to 450°F and line a baking sheet with aluminum foil. Spritz with cooking spray. [I usually cover the baking sheet with aluminum foil for easy clean-up] Arrange the wings in a single layer on the baking sheet, and spritz the top side with cooking spray, then lightly sprinkle with additional Cajun seasoning. Bake at 450°F for 20 minutes, then turn and bake for an additional 10-15 minutes or until the juices run clear.
After the wings are cooked through, increase the oven temperature to broil. Brush the wings with the sauce, and broil on each side for 2-3 minutes until they begin to char. Remove to a platter, brush with additional sauce and serve. Use leftover sauce on the side. Yield: 4 lbs wings
To make the sauce: While the wings are cooking, mix together the sauce ingredients. For a time saver, the sauce can be made ahead, and reheated, if you like. Simmer the sauce over low heat in a heavy bottomed sauce pan until reduced by approximately 1/3.