Buffalo Chicken Wings

5 lbs chicken wings (this is a guess. I figure about 5 wings per person or 10 pieces rather than pounds)

2 cups buttermilk

Cut wings into pieces. Save the tips and combine with whatever bones you have leftover after eating the wings, for broth. (i know, but when you cook them there are no germs….)
Combine wings with buttermilk to coat. Let sit for at least 30-45 minutes. More is fine too.

Toss wings in plastic bag containing following flour mixture:
1 cup flour
1 tsp cayenne
1 tsp salt
1 tsp pepper

Place wings at least 1/2 inch apart on cookie sheets. Bake at 400 for about 1 hour or until nicely browned and crispy. Serve with Hot Sauce and Original Lite Ranch Dressing. You can toss the wings in the Hot Sauce if you like, or let people dress their own to their liking.

Hot Sauce

2 tablespoons unsalted butter
1/2 cup hot sauce , preferably Frank’s Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar

Heat in small saucepan until hot.

I serve these with a salad with lettuce, green onions, diced raw carrots and celery pieces, and blue cheese dressing.