• Preheat Oven to 300 degrees
• If wings are not already split into two pieces (wings and drums) use a sharp knife and split at the joint 
• Pat wings dry with paper towels
• In large plastic baggie, add baking powder, garlic powder and salt.  Shake to combine.
• Add chicken wing pieces to baggie.  Shake to coat all pieces.
• Place a wire mesh cooling rack on top of a large baking sheet with sides.
• Spray wire cooling rack with oil to prevent wings from sticking.
• Place chicken pieces on wire rack, skin side up.
• Place wings in 300 degree oven.  Bake for 30 minutes.
• After 30 minutes, pull tray from oven.  Increase oven to 425 degrees.  Place tray back into oven the opposite way it was before.  Bake for 30 more minutes.

While wings bake, make the sauce.

• In a sauce pan, combine hot sauce, sriracha, brown sugar and butter.  Heat over medium until butter melts.  Stir until combined.  
• Cook on simmer for 10 minutes.
• Turn burner off.  Warm sauce back up right before tossing with wings.
• In a very large bowl, add wings and hot sauce.  Toss until wings are completely coated with sauce.
• Serve wings while hot.