In medium bowl, mix egg white and wing sauce. Stir in chicken. Cover; refrigerate 30minutess.
Line cookie sheet with waxed paper. In large Ziploc plastic plastic bag, place Bisquick, cornmeal, salt, and pepper. With slotted spoon, remove 1/4 of the chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
In a 10-inch nonstick skillet heat oil to 1/4 inch over medium-high heat 2-4 minutes. Cook chicken bites in batches, about 1/3 at a time for 3 to 4 minutes; turning once,until golden brown. Drain on paper towels, Serve with above sauces.