Baked Chicken Wings with Two Sauces

I've made these several times now, really love them. Best wings ever, in my book. 10+/10! They are very easy, too. I've made the buffalo sauce more than the sesame teriyaki, but both are great. Will post pix later for this recipe.

Original recipe credits:

Recipe used for wings baking: https://www.goodhousekeeping.com/food-recipes/a15012/wings-of-desire-recipe-ghk0113/

Original recipe for the buffalo sauce: https://cooking.nytimes.com/recipes/1015016-buffalo-chicken-wings

Original recipe for the sesame teriyaki sauce: https://www.goodhousekeeping.com/food-recipes/a14988/sesame-teriyaki-wings-recipe-ghk0113/

Recipe below contains my modifications.

Ingredients:

~2 lbs. party-style chicken wings or ~3 lbs. whole wings, pierce-cut at joint

salt, to taste

for the buffalo sauce--

4 T. butter, melted (you can use salted or unsalted)

1/3 c. relatively mild hot sauce (I use Frank's Red Hot regular cayenne)

1 T. sherry vinegar (or white vinegar)

1/2 tsp. garlic powder

for the sesame teriyaki sauce--

3 T. teriyaki sauce

2 T. rice vinegar

1 T. dark brown sugar

2 tsp. toasted sesame oil

2 T. sesame seeds

Directions:

1. Heat oven to 425°F.

2. Line a jelly-roll pan or large rimmed baking sheet with aluminum foil, then place baking racks in it. Spray racks with non-stick cooking spray.

3. Place wings on the baking racks, then season lightly all over with salt.

4. Bake in oven for 35 min, turning once during baking.

5. Meanwhile, prepare sauces by combining all ingredients for each in separate bowls.

6. When wings have finished baking, switch oven to broil (hi). Turn wings once more and broil for 3-7 min, depending on how crispy you like the skin (watch closely, as they can burn quickly!)

7. Toss or dip in the sauces and enjoy!