• Pat chicken wings dry with paper towels.
  2.5 - 3 lbs chicken wings
• In a large bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
  1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper
• Toss wings in the flour mixture until well-coated.
• Place floured wings on a plate or rack and refrigerate for 30 minutes to help the coating adhere.
• Preheat oven to 400°F then line a baking sheet with foil and top it with a wire rack. Lightly grease the rack.
• Arrange wings on the rack, skin-side down, spacing them apart.
• Bake for 20 minutes, flip, then bake another 20 minutes until golden and crispy.

Make the Daytona Sauce

• In a saucepan over medium heat, combine all of the sauce ingredients together.
  2/3 cup Sweet Baby Ray’s BBQ sauce, 1/3 cup Frank’s RedHot Sauce, 1/4 cup honey, 2 tbsp brown sugar, 1 tbsp soy sauce, 1/2 tbsp garlic powder, 1/4 tsp crushed red pepper flakes
• Stir constantly and bring to a gentle boil. Lower the heat and simmer for 5 minutes, until slightly thickened then remove from heat.
• When wings are fully baked, remove from oven and transfer to a large bowl.
• Pour the warm Daytona sauce over the wings and toss to coat evenly.
• Place wings back on the rack (clean or wiped down), skin-side up. Return to oven and bake for an additional 5–7 minutes, or until sauce is bubbly and caramelized.