The shelf gives you one bottle of Frank's, which is just cayenne and vinegar when you read the label—not a thick sauce but a seasoning. Toss chicken wings in it with butter and you have Buffalo wings, done in thirty minutes.

Serves 2. 35 minutes, 10 at the stove.

About 690 calories a serving, 45 g protein, 1 g carbohydrate, 55 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 450°F [230°C]. Pat 1 pound of chicken wings dry with paper towels, toss them in a bowl with 1/2 teaspoon salt and 1/4 teaspoon pepper, spread on a sheet pan in one layer and roast until the skin is dark and crisp, about 25 minutes.25 min
2. While the wings roast, melt 3 tablespoons butter in a small pot over low heat, add 1/2 cup Frank's RedHot and stir until warm and combined, about 2 minutes. Crumble 2 ounces blue cheese into a small bowl and set it on the table.
3. When the wings are done, toss them in the Frank's butter until coated and pile them on a plate. Serve with the blue cheese for dipping.

Note Swap chicken thighs, which are more forgiving; roast at the same heat for 35 minutes. Leftovers keep three days in the fridge and are fine cold or reheated in a 325°F oven for 10 minutes. Serve with carrot sticks and celery if you like something green, or with rice or potatoes to stretch the meal.