Line a rimmed baking sheet with parchment paper or aluminum foil then place a wire rack on top.
Pat the chicken wings dry with paper towels and place them in a large bowl.
Sprinkle the wings with the flour, cornstarch, and salt and toss well to coat thoroughly.
Shake off any excess flour and place the wings on the wire rack that's on the baking sheet.
Bake for 20 minutes
Flip the chicken wings over and bake for an additional 20 minutes.
Add the BBQ sauce, soy sauce, butter, and sriracha to a medium bowl and whisk together well.
Add the cooked wings to the sauce and toss to coat well.
Return the wings to the wire rack and place them under the broiler for 2-3 minutes, or until crisp and caramelized. (watch carefully so they do not burn!) flip half way if desired.
Cornstarch helps dry out the surface of the chicken wings to make them extra crispy. If you don’t have any on hand, feel free to leave it out. Although I use honey barbecue sauce, feel free to use any barbecue sauce you prefer.Butter adds richness to the sauce and helps the wings crisp even more. Feel free to use as much or as little Sriracha sauce depending on how spicy you like your wings.