So Simple Chicken Wings

Alex battles acid-reflux and has been told to stay away from spicy foods. Still, every time we go out to a casual restaurant I can count on him ordering Buffalo wings. He loves them and swears he could “eat them every day.” I wish I had thought to take a picture of the bones once he’s through because it’s miraculous how clean they are. I’ve never seen anyone eat wings like he does. He’s actually had a waitress point out his talent proclaiming she’s never seen anyone “eat ALL the chicken wing.” I can always count on having an empty plate if we share them as an appetizer because he steals my bones when I’m through and gnaws them clean.

I’ve tried to make him Buffalo wings before, but with no success. It was one of those things I’d given up on, believing they’d have to remain his restaurant indulgence. With this recipe that’s no longer necessary. Honestly, these wings are just as good if not better then those at restaurants. Also, they were SO simple to make that it’s just as easy to whip them up at home and serve double the amount for the same cost.

I feel a bit ridiculous posting this because there are so few ingredients but I will. I’m sure there are others out there who’ve tried and given up on wings but I have faith that this will bring you back around.

Chicken Wings:

2 1/2 pounds chicken wings, split and tips discarded

1/2 cup Franks RedHot Cayenne Pepper Sauce (or more to taste)

1/3 cup butter, melted

1. BAKE: wings for 45 minutes at 425 degrees until fully cooked and crispy, turning halfway.

2. TOSS: wings in Frank's RedHot Sauce and butter to coat completely and serve.