Simple Copycat Recipes

1 Pat chicken wings dry with paper towels.
2 In a large bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
3 Toss wings in the flour mixture until well-coated.
4 Place floured wings on a plate or rack and refrigerate for 30 minutes to help the coating adhere.
6 Preheat oven to 400°F then line a baking sheet with foil and top it with a wire rack. Lightly grease the rack.
8 Arrange wings on the rack, skin-side down, spacing them apart.
9 Bake for 20 minutes, flip, then bake another 20 minutes until golden and crispy.
Make the Daytona Sauce
11 In a saucepan over medium heat, combine all of the sauce ingredients together. 
19 Stir constantly and bring to a gentle boil. Lower the heat and simmer for 5 minutes, until slightly thickened then remove from heat.
23 When wings are fully baked, remove from oven and transfer to a large bowl.
24 Pour the warm Daytona sauce over the wings and toss to coat evenly.
25 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.