Extra-Saucy Baked Chicken Wings

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.

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.

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.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

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.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.