To begin, simply remove your chicken wings from the refrigerator so that they can "rest" at room temperature for about 30 minutes or so. In the meantime, preheat your oven to 425 degrees Fahrenheit.
Prepare a baking sheet lined with parchment paper and place individual chicken wings side by side, ensuring that they aren't touching each other. Bake the wings for about 45 minutes, flipping them over to their opposite sides at the halfway point.
Meanwhile, make your sauce by adding 2 Tbsps of butter to a skillet on medium high heat and stirring it a bit until it melts. Next, add the buffalo sauce, maple syrup, BBQ sauce, red pepper flakes, diced scotch bonnet pepper, and pinch of salt. Let it simmer for about 5 minutes until it becomes bubbly.
Once wings are done and well crisp and brown, remove from oven and baking sheet, adding them to your sauce in your saucepan. Increase the heat a bit and let the sauce continue to bubble and thicken and add both whole scotch bonnet peppers for a real kick of heat. To create a bit more stickiness, add an additional Tbsp of maple syrup.
When sauce is completely sticky, remove from heat and garnish with dried parsley and red pepper flakes.