The following is for 5 pounds of wings:
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.
Toss the wings with a quarter of the sauce and refrigerate for at least 3 hours. This will infuse the wings with flavor
Preheat the oven to 400°F. Place a grill rack on a baking sheet lined with foil to catch drips. 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 25 minutes until golden brown, and until the wings release easily from the rack. 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.