2 1/2 lbs. chicken wings (12 to 15 wings)
1/2 c. cayenne pepper sauce
1/4 c. butter, melted
2 tbsp. Worcestershire sauce

Split wings at each joint and discard tips, pat dry. Deep fry at 400 degrees for 12 minutes or until completely cooked and crispy, drain. Combine cayenne pepper sauce, butter and Worcestershire sauce. Toss wings in sauce to coat completely. For equally crispy wings, bake on a rack in a roasting pan at 425 degrees for 1 hour, turn halfway through cooking time. Makes 24 to 30 individual pieces.