Extra-Saucy Baked Chicken Wings

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1. 1
   Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm. Do ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
2. 2
   Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–8 minutes. Strain into a medium bowl. Let sit 15 minutes to thicken slightly. Do ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
3. 3
   Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
4. 4
   Bake wings until cooked through and skin is crispy, 45–50 minutes.
5. 5
   Add half of wings to bowl with ginger-soy glaze and toss to evenly coat. Return wings to the rack, placing them in a single layer and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
6. 6
   Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.