Frank's RedHot builds the sauce here, vinegared and garlicky, so you get wings that taste sharp and spicy without fussing. The sauce reduces to a glaze while you crisp the skin. Serve these hot with celery and blue cheese to cut the heat.

Serves 2. 35 minutes, 12 at the stove.

About 850 calories a serving, 48 g protein, 32 g carbohydrate, 65 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound of chicken wings dry with paper towels, season with half teaspoon of salt and quarter teaspoon of pepper on both sides. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, then lay the wings in the pan in one layer; you may need to work in batches.
2. Cook the wings until the skin is golden and crisp, about 12 minutes, turning halfway through. While they cook, mince 2 cloves of garlic.
3. Pour off all but 1 tablespoon of fat from the pan, add 2 tablespoons of butter and the minced garlic, and stir until fragrant, about 30 seconds.
4. Add half cup of Frank's RedHot sauce to the pan, stir to coat the wings, and simmer over medium heat until the sauce reduces and clings to the wings, about 8 minutes, turning them once halfway through.8 min
5. Slide the wings onto a plate and serve with raw celery ribs on the side.

Note Swap drumsticks or chicken thighs if wings are hard to find; they'll need 5 more minutes in the pan to crisp. Leftovers keep in the fridge for three days and reheat gently in a low oven. Serve with blue cheese dip or ranch on the side to cool the heat, and pile extra celery on the plate.