WINGS. Yes. Tasty bits of firey goodness. One of my specialties! I have experimented long and hard and here are my recommendations for wings better than any you can get out at a restaurant, IMHO.
I buy bulk frozen wing sections from Costco. Any place that has a good frozen section has large bags of unseasoned, frozen wings. They are just as good as fresh and less expensive.
Franks makes a buffalo sauce which I use exclusively. It is different from the regular Frank's hot sauce. You do not need to add butter. Trust me, you won't notice the difference.
I used to fry the wings but that is messy and the wings don't come out as tender on the inside as when you bake them. Baking takes longer but it makes a better wing. I hate scrubbing sheet pans so I bake the wings on parchment paper. I used to use aluminium foil but the wings stick like mad.
So, preheat the oven to 400F. I take a Ziploc bag and I add in some vegetable oil. Enough to coat all the wings you're gonna make. Then I add a bunch of fresh ground pepper, a dash of kosher salt, and a couple dashes of garlic powder to the oil. I would say the wings should be lightly seasoned. Then I add the frozen wings and shake that all around to evenly coat with oily seasoning. I spread them in 1 layer on the parchment paper and put em in the oven. I find that a moderately hot oven provides that nice crispy outer surface and a wonderfully moist, tender inside. To me, texture is key here. I hate wings that are even remotely gooey on the outside. When the wings start to look nice and crispy, put a pan on the stove over medium heat. Add in a generous amount of the buffalo sauce. Crack in some fresh pepper (*** Tobasco for more heat if you want). Allow the sauce to come to a simmer. At this point, remove the pan of wings from the oven. You will see oil AND browned chicken juice crusted on the parchment. Transfer the wings and those browned goodies into the hot buffalo sauce and toss to coat. Serve immediately with fresh veggies and blue cheese or ranch dressing. And some cold cervesas of course! Enjoy!
PS: Sometimes I add in a little bit of celery seeds to the sauce.