Baked &quotBuffalo&quot Hot Wings

Ingredients

• For the wings:
• 5 pounds chicken wings
• 4 tablespoons neutral oil
• Salt and pepper
• 1 1/2 cups flour, optional
• For the sauce:
• 1 cup Louisiana Hot Sauce, preferably Frank's brand
• 2 sticks unsalted butter
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt, or to taste
• Cayenne pepper to taste, optional
• For dunking:
• 6 ribs celery, cut into 4-inch long sticks
• Blue Cheese Dip
• Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting

Directions

1. Start with the wings. Buffalo wings are usually divided into three sections, so set each wing underside-up and use a sturdy knife to slice at the joints. If the knife is sharp, it should pass through the joint without forcing or cutting bone. Remove the small tips, which have very little meat, and either toss them or save them for stock. Rinse the wing pieces, dry them well, and toss them in a bowl with the oil, plus a generous pinch each of salt and pepper.
2. Make the sauce by melting the butter in a saucepan over gentle heat. Add the rest of the sauce ingredients and whisk until everything comes together. Use only enough heat to melt the butter, since too much can cause the sauce to split. Taste, then add cayenne if you want more heat.
3. Choose your next move: either coat the wings with a quarter of the sauce and chill them for an hour, or place them in a bowl and toss them with the flour. The sauced version seasons the meat more deeply; the floured version gives the outside more crunch and helps it catch the sauce later.
4. Heat the oven to 400 degrees F. Coat a baking sheet with neutral oil, such as canola, spreading it across the whole surface with a paper towel or brush. Set the wings on the pan with the skin side facing up. They can sit close together, but should not be packed in tightly, and they will take up less room as they bake.
5. Bake the wings without moving them for 30 minutes, until they are browned and come away from the baking sheet without sticking. Flip each piece with tongs, then put the pan back in the oven for 15 to 20 minutes more, until the wings are crisp.
6. Once the wings are cooked, add the Buffalo sauce to a shallow bowl, working in batches if needed. Put in a few wings, turn them until coated all over, and move them to a platter. Continue until all the wings are sauced. Serve with blue cheese dip and celery sticks.