Frank's RedhHot on the shelf means wings tonight. The vinegar and aged cayenne give these their bright heat and tang without drowning them, so you get crisp skin and sauce that coats rather than puddles. Serve with blue cheese and celery if you have them.

Serves 2. 35 minutes, 8 at the stove.

About 1020 calories a serving, 65 g protein, 32 g carbohydrate, 72 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 1.5 pounds of chicken wings dry with paper towels and toss them in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Spread the wings on a rimmed baking sheet in a single layer and roast until the skin crisps and the meat is cooked through, about 25 minutes, stirring halfway through. You'll know they're done when a fork slides through the thickest part at the joint.25 min
3. While the wings roast, warm 2 tablespoons butter and 6 tablespoons Frank's RedhHot together in a small pan over low heat, stirring once or twice until they're merged, about 2 minutes. Do not let it boil.2 min
4. Pour the warm sauce over the roasted wings and toss gently to coat. Serve right away.

Note Swap in drumsticks or thighs if wings cost too much. Leftovers keep in the fridge for three days, good cold or reheated in a low oven. Serve with blue cheese dressing, celery sticks, or over rice to stretch the meal.