Buffalo Wings
- 24 chicken wings, separated, tips removed and discarded
- 1 cup Frank's Red Hot Sauce
- ½ cup butter
- 2 tablespoons white vinegar
- ½ teaspoon celery salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Organize the wings in a single layer on a foil-lined baking sheet. Bake for 25 minutes at 350ºF.
In the meantime, over low heat, melt the butter in a saucepan until thoroughly melted.
Add the remaining ingredients and whisk to fully combine. Continue to simmer for 20 minutes. Turn off the heat and set aside.
Take the wings from the oven and pile them into a heat-proof bowl.
Pour the buffalo sauce over the wings and toss to coat.
Using tongs, place the wings back on the baking sheet and return to the oven. Bake for an additional 25 minutes.
Serve immediately with blue cheese or ranch dipping sauce and fresh cut carrot and celery sticks.
Bake at 350ºF until heated through, about 45 minutes.