Thoroughly combine the powders in a small bowl and set aside.
Once you've trimmed the wings, pat them dry with paper towels and place in a large mixing bowl.
Sprinkle half the dry stuff over the wings and toss the bowl to combine (way better than stirring). Sprinkle on the rest of the powder and keep tossing to thoroughly coat.
Place the wings on a cooling rack set into a quarter sheet pan and refrigerate, uncovered, for at least 8 hours...overnight would be better. (I use a quarter sheet pan because it easily fits inside my toaster oven. If your toaster oven came with a shallow pan, find yourself a rack that will fit into it. Trust me, you'll want it for lots of things.)
To cook, set your toaster oven to roast (or convection roast) at 250℉. When hot, remove the wings from the rack (sorry it's a pain but you'll thank me) and spray the rack with cooking)no-stick spray. Then replace the wings and lo-roast them for 20 minutes.
Remove the wing pan and crank the oven to 450℉ (still at roast or convection). When said temperature is attained, roast the wings for 10 minutes, then rotate the pan and roast another 10.
Meanwhile, make the sauce: Combine all sauce ingredients in a small saucepan over low heat and whisk occasionally until all ingredients are dissolved and emulsified, 7-8 minutes. Kill the heat and set aside.
Remove the wings and immediately transfer from the rack to paper towels to cool. (Skip this and they'll stick, even if you did use the spray.) Cool for 3-5 minutes then toss with the sauce.