This is a standard buffalo wings recipe that I've added some heat to and that comes out consistently good every time. If you like wings that are hot but still very flavorful, give these a try. I like them hot so I don't dip them in blue cheese or ranch dressing, but feel free to do so if that's how you like them.
Mix first 7 ingredients in order in a cup or measuring cup. Stir well. Refrigerate for at least 4 hours or up to 24 hours.
Broil chicken wing pieces in a toaster oven broiler set to 400 degrees until crispy. DO NOT use your oven's broiler. Turn pieces every 20-30 minutes until they are crispy on all sides and most of the fat has melted away. If you don't have a toaster oven broiler or for faster results, pan frying or deep frying works just as well.
Melt butter over low heat in large non-stick frying pan.
When butter is completely melted, add pepper/vinegar mix and stir to combine. Add wings to the pan.
Raise heat to medium (higher heat will scorch the sauce) and cook until liquid is reduced by 80% - 90%, flipping wings with spatula every 2-3 minutes to completely coat with sauce.
If using the optional sliced peppers, add them now and stir them evenly into the remaining sauce.
Remove wings from pan and put on plate. Pour remaining sauce from pan over wings.
Make sure you have several paper towels available because you get quite messy eating them.