Buffalo Sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.

DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Ginger Soy Glaze:

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

Wings:

Preheat oven to 400°F. Place all ingredients in a large bowl; toss to coat.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, a additional 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).