Better than Bdubs Buffalo Wings

My taste buds go through various cycles and I tend to become obsessed with various taste for weeks, maybe months at a time.  Lately a favorite of mine has been Buffalo sauce.  I have been wanting to eat it constantly and on everything.  But what goes best with buffalo sauce more than chicken wings.  While I am not unknown to go for the full fat fried and dunked in sauce version I tried a lighter version recently that I was delightfully surprised by.  I found a pretty decent way to bake chicken wings and still get that nice crisp skin you want and be juicy inside.  My sauce recipe comes from AllRecipes.com with a slight alteration due to personal taste.  Best part is this recipe is just in time for the super bowl.

The original recipe makes a ton of sauce, and I usually just cook for 2 for I make enough to cover about 10 whole wings with some left over to save for dunking chicken tenders in.  I always thought buffalo sauce just involved hot sauce and butter.  But this recipe really kicks it up a notch with the extra stuff.  The key to having the wings come out nice a crisp is having the wings roast on a cookie rack in the over so the oil drops down and air circulates well, as well as brushing it with oil.  I prefer to use whole wings mainly because I'm lazy and don't care for cutting up wings.  And don'tskim on the kosher salt and fresh pepper.  They will always be way better than table salt and pre ground crap.  And to make the sauce less spicy just us less hot sauce to your taste.

Baked Buffalo Wings

Wings

10-15 whole chicken wings

Vegetable oil

Kosher salt

Fresh cracked pepper

Sauce

1/2 cup Frank's RedHot® sauce
1/4 cup unsalted butter
2 tsp white vinegar
1/4 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/8 tsp garlic powder
salt to taste

Preheat over to 400 degree.  Rinse Chicken wings and pat dry with a paper towel.  Place wings skin side up on a metal cookie rack and place that on a cookie sheet lined with parchment paper or foil to keep oil for messing up the pan.  Brush skin side of wings with oil.  Sprinkle with kosher salt and fresh cracked pepper to taste.  Roast in over for 20 minutes.  Turn wings and roast another 10 minutes.  Turn once more and change oven to broil.  Broil wings skin side up for about 5 minutes or until skin is crisp and lightly browned.  While wings cook combine the all the sauce ingredients in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.  Once wings are roasted place in a bowl and toss with sauce