Yield: 2.5 cups of Buffalo Sauce | 32 chicken drumettes and wingettes
For the sauce:
Melt butter in a sauce pan/pot.
Add hot sauce, spices, honey, vinegar, and Worcestershire.
Bring to a simmer, while whisking sporadically.
Allow sauce to simmer for at least another 5 minutes, letting flavors marry.
For the wings:
Preheat oven to 350 degrees Fahrenheit.
Separate chicken wings into drumettes and wingettes, discarding the tips.
(You can buy them already separated, or ask your butcher to do this for you.)
Season with salt, pepper, garlic powder, and a touch of oil.
Mix thoroughly in a bowl, and then spread them on baking sheets with non-stick spray and aluminum foil.
Let meat warm to room temperature.
Set on middle oven rack and bake for 20-30 minutes until internal temperature has reached 165 degrees Fahrenheit.
Once chicken has cooked thoroughly, set broiler to high and cook for another 5-10 minutes on each side.
Keep an eye on them so they don't burn!
Toss wings in buffalo sauce and serve with celery stick and ranch or bleu cheese dressing.
Broilers are like fingerprints, every person's is different. Keep an eye on your wings during the broil, so as not to burn them.