1 1/2lbschicken wingettes or split wings, 15 - 20 wings
1/2cupFrank's Red Hot Original Sauce
3tbspghee, butter, or vegan butter, melted
1/4tspapple cider vinegar, Can use rice vinegar.
1/8tspground cayenne pepper
Preheat oven to 450 degrees.
Pat chicken wings dry with a paper towel. This is an important step to achieving crispy wings so don't skip it!
Toss chicken in a large ziplock bag or sealed container with salt, chili powder, and garlic powder. Shake so each wing is fully covered with the seasonings.
Place wings on a wire rack over an aluminum foil lined baking sheet so that the sides of the chicken don't touch. Bake for 30 minutes. Flip wings. Bake for 20 additional minutes. Remove from oven when done.
While chicken is baking, add all Buffalo Sauce ingredients to a small pot on the stovetop. Stir on medium-low heat for a few minutes until sauce is warmed. (If you prefer not to cook your sauce you can just shake the ingredients together in a sealed jar or other container.)
Toss the baked chicken wings in your finished Buffalo Sauce to evenly coat.