Tom's Life Bits

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===== Classic Buffalo Wing Sauce =====
The following is for 5 pounds of wings:
  * 1 cup Franks Red Sauce
  * 2 sticks unsalted butter
  * 1 teaspoon Worcestershire sauce
  * Salt to taste
  * Cayenne pepper to taste (optional)

Scaling it down to a dozen wings or about 1 1/2 pounds:
  * 1/3 cup Franks Red Sauce
  * 2/3 stick unsalted butter
  * 2/3 teaspoon Worcestershire sauce
  * Salt to taste
  * Cayenne pepper to taste (optional)

**The sauce**: Melt the butter over low heat in a sauce pan and add the remaining sauce
ingredients, whisking well to combine. Keep the heat low and only as long as necessary to
melt the butter: you don't want the butter to separate. Taste for spiciness, and add
cayenne if desired.\\
**To Marinate or Flour?** Depending on your method,the next step is to either toss the wings
with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with flour.
The former method will infuse the wings with flavor, while the latter will create a crisp
exterior that will eventually soak up lots of sauce. It's up to you.\\
  * Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
  * Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs,turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
  *  When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated,then transfer to a platter. Repeat with the remaining wings.

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