Tom's Life Bits

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.

1. Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a

papertowel 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.

1. Cook undisturbed for 30 minutes until golden brown, and untilthe 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.

1. 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.