2 1/2 lbs. chicken wings
1/2 C. Red Hot
1/3 C. melted butter
Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake at 1 hour at 425* until cooked and crispy, tuning halfway. Combine Redhot and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese or ranch dressing.
Makes 24-30 pieces.
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