Prepare the wings by cutting off the tips and separating the flats and drumettes.
Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.
While the wings cool, warm about 1/2 cup of the wing sauce.
Add the wings to a large bowl, drizzle with sauce and toss to coat. If you like more sauce, make sure you warm it a bit before adding.
Serve with dipping sauces.