To Brine the Wings:

1. At least 2 hours before you want to cook the wings, mix together the buttermilk, salt, and buffalo sauce in a large bowl. Add the wings and turn them gently so each piece is coated in the buttermilk.
2. Cover the bowl and set in the fridge for 90 minutes. At this point, I like to prep the cucumber ranch dressing (recipe below).

To Bread the Wings:

1. On a rimmed baking sheet, whisk together the flour, spices, salt, and pepper. Line a second baking sheet with foil and top with a wire rack. Spray the rack liberally with nonstick cooking spray.
2. Remove the wings from the buttermilk, allowing the excess to drip off. Dredge each wing through the flour mixture, tossing and turning them so that they are evenly coated. Shake off the excess flour and place each wing on the wire rack on the foil-lined baking sheet. Continue until all the wings are breaded.
3. Place the baking sheet of breaded wings into the fridge to set for 30 minutes. This allows the breading to firm up a little bit before cooking.

To Cook the Wings:

1. Preheat the oven to 350°F.
2. Remove the baking sheet of wings from the fridge and spritz them lightly with cooking spray.
3. Bake in the oven for 20 minutes.
4. Flip the wings over, spray again with the cooking spray, and bake for another 20 minutes.
5. Increase the oven temperature to 425°F and cook for an additional 10 minutes or until the wings are crispy and golden.

For the Sauce:

1. While the wings are baking, melt the butter in a small saucepan. Once melted, stir in the buffalo hot sauce and honey and bring the mixture to a gentle simmer.
2. Keep it warm over low heat until you are ready to serve, stirring frequently.

For the Cucumber Ranch:

HINT: Make this ahead. I like to do it a day ahead or even while the wings are brining in the fridge.

1. Grate the cucumber on a box grater. Place the grated cucumber in a mesh strainer and sprinkle 1 teaspoon of salt over the cucumber. Allow to sit for 15 minutes.
2. Meanwhile, mix together the other dressing ingredients in a large mixing bowl.
3. After 15 minutes, squeeze and press all the extra moisture out of the cucumbers. Add the grated cucumber to the dressing and stir to mix it in. Taste and adjust the seasoning as necessary.
4. This dressing can be made ahead and stored in the fridge. It should keep in the fridge for a week.

To Serve:

1. Add the baked wings to a large bowl. Pour over roughly half of the hot honey buffalo sauce and gently toss the wings in the sauce so they are evenly coated. Add as much additional sauce as you would like.
2. Transfer the wings to a serving platter, alongside the cucumber ranch, any additional hot honey sauce, and fresh veggies. Serve immediately.