After the par-cooking pheasant wings, which will take between 1 hour and 30 minutes, you soak the cooked wings in the hot sauce for an hour or so, then roast them in the oven to crisp. If you want to take them even further, lay out the wings on your grill and roast them over charcoal or hardwood. But beware if you do this: You will find yourself eating way more than you expect.
Pour the hot sauce, paprika, melted butter, and salt into a container and mix well. Add the wings, toss well to coat and marinate them for at least an hour, and as long as overnight.
Preheat oven to 400°F. Place the wings on a baking sheet or two in a single layer and bake until they are crispy, 30 minutes.