Cover 2 sheet pans with foil and 2 layers of paper towels on top. Fit with wire racks.
Heat 2 inches of water in a large pot (that will fit a steamer) until boiling.
Place 10-12 chicken wings in the steamer and place in the pot. Cover and cook 10 minutes. Repeat with remaining wings.
Transfer steamed wings to the wire racks (do not stack wings) and let cool for 20 minutes.
Once cooled, wings can be crowded onto one rack for easier storage. Place in the refrigerator, (uncovered) for 2 hours or overnight. I've kept them in as long as 2 days,
Pre-heat the oven to 425F.
Spread the wings out on 2 pans with wire racks. I line my pans with foil, paper towels and parchment. A lot of grease will drip off and clean up is much easier this way.
Turn on your exhaust fan. Bake the wings for 30 minutes. Use tongs to flip them over and bake another 30 minutes or until the skin is thin. crispy and golden brown.
While the wings are baking, make the sauce.
Place all the sauce ingredients in a small pot and bring to a simmer, stirring often. Simmer 2 minutes and remove from heat,
Place 6-10 cooked wings in a large wide bowl, spoon on 1/3 c sauce and toss to coat.
To maintain the crispy skin, I recommend saucing only the wings that will be eaten immediately.
These wings can be stored in the fridge for a week. Reheat wings in the oven or toaster over