Buffalo Wings

Craving buffalo wings but don't like the hassle or mess of having to fry up the chicken first?  In my recipe the wings are baked off in the oven then tossed with an authentic sauce that is not only a breeze to make but can be tailored to fit your particular level of heat. 

Wings:
1-2 lbs of party wings, patted dry with a paper towel
1 tablespoon canola oil
Kosher salt
Pepper
Paprika
Cayenne pepper

Sauce:
1/2 cup Frank's hot sauce
1/3 stick of butter
1 tablespoon white or apple cider vinegar

3-4 dashes of Tabasco for medium, double it for hot, triple it for extra hot
1/2 teaspoon cayenne pepper for medium, double it for hot, triple it for extra hot


Directions:
Pre-heat oven to 425 degrees
Put wings in a plastic zip lock bag, add the oil and spices.  It's not crucial to measure out the salt, pepper, paprika or cayenne so add as much as you want.  Seal bag and mix around to coat all the wings with marinade.  Line a baking pan (1/2 sheet pan with sides) with a piece of parchment paper.  (The parchment paper is important so the wings don't stick and helps make them crispy.)  Add wings to pan making sure not crowd the chicken or wings will steam.  Use two pans if necessary.  Bake wings in the lower third of the oven for 20-30 minutes, then move to the top third of the oven for another 25-30 minutes...until the wings are crispy brown and all the fat has rendered off.  You may need to drain the pan halfway thru the cooking time.

About ten minutes before chicken is done make the sauce:

In a small saucepan over medium heat, melt butter then whisk in the Franks's sauce, vinegar, Tabasco and cayenne pepper.  Reduce heat to low right before sauce starts to boil, whisking frequently.  The vinegar will add a zing to the sauce and also keeps it from separating.

When wings are browned on both sides and the skin looks crisp (45-60 minutes), remove wings to a large bowl and toss with sauce.  Serve with blue cheese or ranch dressing, celery, carrot sticks, lots of napkins and cold beer!  Enjoy.