Preheat oven to 425 degrees Fahrenheit

Separate the chicken wings into the drumette, flap, and tip (If Needed): Use either a meat cleaver or a very sharp chef’s knife to break down the chicken wings into three parts. The drumette and flap will be used for the wings, while the tip can either be discarded or saved to be used to make stocks.

Get the wings ready for baking: Cover a large cookie sheet with aluminum foil. Grease the foil by either brushing it with 1 tablespoon of oil or giving it a generous spray with PAM. Place the wings on the cookie sheet and brush/spray them with another tablespoon of oil/ generous spray.

Bake the wings: Place the sheet of wings in your heated oven. Let the wings bake for 15 minutes on one side. Then flip them, and let them cook for another 15 minutes on the other side. At this point, you just want to continue baking the wings making sure to flip them every 7 to 10 minutes until the skin is crispy. This can take anywhere from another 10 minutes to upwards of 30 minutes depending on your oven, and how crispy you want your wings.

Make the sauce: While the wings are baking, get out a large bowl (big enough to fit all the wings) and mix together the ingredients for either my family’s buffalo sauce or the traditional buffalo sauce.

Sauce the wings: After the wings are cooked through and have a nice crispy skin take them out of the oven. Then toss the wings in the sauce, using tongs makes this easier.

Serve the baked buffalo wings immediately, and enjoy!