Preheat oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick spray.

Melt 4 tbsp of butter. In a bowl, combine the 4 tbsp melted butter, 1 tbsp oil, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper. Toss the chicken into this rub. Place the chicken on the wire rack and bake for 20-25 minutes.

Meanwhile, make the glaze. In a saucepan heat the 8 tbsp butter. Once it's melted, add the 1 tbsp flour and let it brown. Typically in the South, this is called a Roux. It's often added to gumbo to give it flavor. Once it's browned, stir in the 1/4 honey, 1/4 Sriracha, 1 tsp Buffalo Sauce, 1 Tbsp Soy Sauce, 1/4 tsp Red Hot Sauce and the juice of one lime. Simmer for a minute or two.

At the 15 minute mark with the chicken, take them out of the oven and set on stove top. Baste the chicken with the glaze. Turn the chicken onto the other side and baste. Place back in the oven. Bake another 5-10 minutes.

Remove the chicken from the oven. Set each piece on a plate. Remove the wire rack and foil. Throw the foil away and line the baking sheet with parchment paper. Set the chicken on the parchment paper. Baste the chicken again. Turn and baste the other side. Broil the chicken for about 5 minutes or until it starts to crisp on the outside.

Remove chicken from oven and garnish with sesame seeds and cilantro. Cut lime wedges to use for added flavor. Serve warm with Ranch Dressing and ENJOY!