Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Pat chicken pieces dry with a paper towel.
In a large mixing bowl, place chicken and generously season pieces with seasoning salt, oil and a few drops of the wing sauce of your choice. Coat evenly.
In a large plastic bag or mixing bowl, place 1 1/2 cups of flour ad chicken pieces. Toss until well coated with the flour mixture.
Place chicken pieces onto the prepared baking sheet rack and place in preheated oven.
Bake for 30 minutes. Turn chicken over and bake the other side for an additional 30 minutes.
(Adjust cook time based off of chicken piece sizes. Wings and drummies will take less time than thighs and whole legs.)
While chicken is cooking, mix 1 cup wing sauce of choice and butter in a a small sauce pan over medium heat. Once bubbly and liquified, reduce heat and set aside. Sauce should take on a glaze-like consistency.
Once chicken is cooked through remove from oven and pour heated sauce glaze over chicken and coat evenly.
Allow sauce covered chicken to cool 3-5 minutes before serving.