Toss chicken wings with salt, sugar and spice, place on a sheet pan in the fridge for 2 hours to overnight – this step will dry the wings out and assist in developing crispiness. Before baking, melt butter and brush wings, roast at 400 for 20 minutes.
Serve with the following dipping sauce:
Combine jalapeños, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified.