This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
I believe you're referring to my comment and it was actually referring to my answer to the question. To summarize (follow the link for specific instructions), the technique is:
Why cook them this way? Because it makes them perfectly crispy and juicy, almost like deep-fried wings (better, if you ask me). Assuming the sauce has an appropriate amount of fat (butter) then it will also bind perfectly.