Chicken Wings Buffalo-Style

No-Fry Method:
 

1. Preheat oven to 325 degrees F.
    
2. Split the wings at each joint and discard tips; rinse, then pat dry. Place in a single layer in a shallow baking pan.
    
3. Bake wings, uncovered, for 30 minutes. Remove from pan and place in a large bowl.
    
4. In a small bowl, combine the hot pepper sauce and melted butter; pour over wings Cover and marinate in the refrigerator for at least 3 hours or overnight, turning several times
    
5. Preheat broiler.
    
6. Remove wings from marinade, reserving marinade. Place wings on a sheet pan and broil for about 5 minutes on each side, brushing occasionally with marinade, until brown and crisp. Brush with remaining marinade before serving.
    

Deep-Fry Method (Original Buffalo-Style):
 

1. Split the wings at each joint and discard tips; rinse, then pat dry.
    
2. Deep-fry at 400 degrees F for 12 minutes or until cooked through and crispy. Place on paper towel and drain.
    
3. In a small bowl, combine the hot pepper sauce and melted butter. Toss wings in sauce to coat completely. Makes about 5 to 6 servings.