2 1/2 lbs. chicken wings (about 12 to 15 wings)
4 tbsp. (2 oz.) Durkee Red Hot! sauce (for hotter wings, use up to 3/4 c.- the amount used in Buffalo
1/4 c. (1/2 stick) butter, melted

No fry method: Split wings at each joint and discard tips; pat dry. Place on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes. Remove from pan and place in container. Combine hot sauce and butter; pour over chicken wings. Cover and marinate in the refrigerator for at least 3 hours or overnight. Turn several times.

Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each side, turning until brown and crisp and brushing often with reserved marinade. Brush with any remaining marinade just before serving.

Deep-fry method (Original Buffalo Style) : Split wings at each joint and discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.