Arrange 3-5 pounds of chicken wings, cut at the join into two pieces (discard wing tips). Sprinkle wings with garlic powder, onion powder, salt and pepper.

Roast in a 400-425°F oven for about 45 minutes, or until wings are crisp. Turn over once half way through the baking time to crisp on both sides.

When the wings are nearly done, melt 1 stick butter in a medium saucepan. Add 6 cloves crushed and finely minced garlic, 1/4 teaspoon garlic powder, 1/4 teaspoon Tony Cachere's Seasoning (or use cayenne), 1/4 teaspoon each of salt and pepper, and 3 tablespoons FRANK'S® Hot Sauce.

Simmer the wings in the sauce for ten minutes, then serve with a drizzle of sauce and a small condiment bowl filled with sauce on the side.

Traditionally, these are served with celery sticks stuffed with blue cheese. Choose celery sticks with leaves still attached if possible.

TIP: For quick wings, these can be deep fried in vegetable oil instead of in the oven.

Submitted by: CM