Whisk brine together and allow to dissolve.
Submerge wings and refrigerate for 12 hours.
Remove from brine and pat dry before using
Toss wings with salt, pepper, garlic powder, and baking soda. Coat with oil.
Place on a wire rack (very important for air flow)
Bake at 450F for 18-25 minutes until golden brown and crispy.
For the dressing, combine all and adjust consistency with water. Season to taste.
Toss with warmed hotsauce & butter.
