In a large bowl, whisk together the buttermilk and the hot sauce. Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Remove from fridge, drain completely and set aside.

Preheat your oven to 425 degrees F and line a large rimmed baking sheet with foil. Spray generously with a non-stick spray. Pour the wings onto the prepared baking sheet and space apart evenly. Sprinkle with salt and black pepper and bake for 45-50 minutes or until brown and crispy, flipping the chicken wings at the 35 minute mark.

While your wings are baking, prepare your sriracha honey sauce. To a small saucepan, add the butter, sriracha, honey, chipotle hot sauce, soy sauce and garlic powder. Whisk to combine and cook over medium low heat, until the butter has melted and the sauce is smooth. Remove from heat and transfer the sauce to a large bowl.

Add the crispy chicken wings to the bowl with the sauce and toss to evenly coat. Garnish with sesame seeds and fresh cilantro. Enjoy!