Baked Buffalo Chicken Wings

• 30 chicken winglets/drumlets
• 1/4 teaspoon celery seed
• 1/4 - 1/2 teaspoon cayenne pepper (ground red pepper)
• 1/4 teaspoon garlic salt
• dash of ground black pepper (an extra dash because this recipe is doubled)
• 12 tablespoons Frank's Original Hot Sauce
• 1/4 cup margarine (the original recipe called for 1/2 cup, but I cut it in half)
• 2 tablespoons white vinegar
• 1/2 teaspoon Worcestershire sauce
• 2-4 teaspoons Tabasco sauce

1. Prepare sauce:
2. I like to combine the wet ingredients first and dry ingredients second leaving out the margarine. Whisk sauce ingredients in a bowl, pour sauce into a pot, add butter and simmer until the butter melts.
3. Preheat oven to 375 degrees.
4. Wash drumlets/winglets and place on a lightly greased baking sheet - I actually use 2 to keep them separated (I get 15 to a sheet).
5. Brush on some sauce and put on the middle racks. Turn wings after about 25 minutes and again after about 45-50 minutes.
6. Wings will be crispy brown after about an hour (total time). Remove them from the oven.
7. Drain off grease.
8. Place wings in a large bowl, pour sauce over them and toss.
9. Serve and enjoy!

chicken, celery, cayenne pepper, garlic salt, ground black pepper, s original, margarine, white vinegar, worcestershire sauce, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/baked-buffalo-chicken-wings-52148201 (may not work)