Some people like more tang than sweetness while others like their Buffalo chicken wings really hot. Feel free to adjust the amount of hot sauce and sugar to get the balance that pleases your taste buds.
Cut each wing into drumette and wingette, and set aside the wingtips for making chicken bone broth.
Place the wingettes and drumettes in a bowl.
Add the salt, pepper and quarter cup of milk. Mix well.
Cover the bowl and allow to marinate in the fridge for at least two hours (overnight is better!).
Bake
Preheat the oven to 425F.
Line a tray with aluminum foil (for easy cleanup) and place a rack above the tray.
Spray or brush the rack with oil.
Place the flour and remaining milk in two shallow bowls.
Dredge each piece if chicken in flour; shake off the excess.
Dip in milk then dredge in flour once more.
Melt the butter and pour half a cup in a bowl.
Dip each piece of chicken in the melted butter (this is what will make it crisp in the oven!) and arrange on the prepared rack at least an inch apart.
Bake at 425 for 20 minutes.
Make the sauce
Put the remaining melted butter, hot sauce, soy sauce, Worcestershire sauce, lemon juice, garlic powder, onion powder and sugar in a large mixing bowl.
Mix well until the sugar is completely dissolved.
Taste and make whatever adjustments you feel is necessary.
Finish up
When the chicken wings are done, add to the sauce in the bowl. With a spatula, mix until the chicken pieces are completely covered with sauce.