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.

• 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.