2-pounds drummettes with fat and skin trimmed (approx. 18-22 wings)
Sauce (Frank’s Hot Sauce Original)
Preheat oven to 425F.
Trim excess fat and large pieces of skin from the drummettes/wings using a sharp knife or food scissors.
Place the wings on a baking rack (recommended) or a nonstick baking sheet.
Before placing the wings in the oven, spray them with olive oil so that the outside gets somewhat crispy while baking.
Bake in the oven for about 35 minutes. Drain off any residual juices and turn over chicken wings and cook for an additional 30 minutes.
Remove wings from rack/sheet and place in a large bowl. In a separate bowl mix ½ cup Franks Hot Sauce and a small amount of butter. If sauce is too hot, you may add additional butter to dilute, but be sure to add additional butter to sauce before coating the chicken. Toss the wings in your sauce until all of them are fully coated. Repeat until all the wings have been covered.
Optional: Add a small side salad: 1 ½ cup with 2 tablespoons of dressing (Not included in nutrition info above).