Preheat oven to 400°F. In large bowl, sprinkle chicken with salt and pepper; sprinkle with cornstarch and toss to coat. Arrange on two rimmed baking sheets lined with greased foil or parchment paper. Bake on top and bottom racks, turning once, and switching and rotating pans, for 45 to 50 minutes or until crisp and golden.

Creamy Onion Dip: Meanwhile, in skillet set over medium-low heat, heat oil and butter; sauté onion slices, stirring constantly, for 20 to 25 minutes or until golden and caramelized. Let cool completely; chop finely. In serving bowl, stir together onion slices, sour cream, parsley, lemon zest and salt until well combined. Refrigerate until ready to use.

In small saucepan set over medium-high heat, combine hot pepper sauce, butter, sugar and garlic powder; bring to boil. Remove from heat.

Place wings in large bowl; toss to coat with hot pepper sauce mixture. Transfer to serving platter; serve with dip on the side.

TIPS:
Serve leftover Creamy Onion Dip with cut-up raw vegetables or use as a sandwich spread.
If cornstarch isn’t available, toss chicken wings in all-purpose flour.