This is how a girl from Buffalo NY, the birth plaace of the buffalo wing, makes wings... Because this is how they should be made. The butter makes the difference ;) With out it, they are just hot wings...
Be sure your chicken is thawed and on a larg sheet pan or large bowl toss chicken and seasoning together. let stand coverd in frige for about 30 minutes. (be sure all of the meat is well coated)
evenly spread out the chicken on 2 large sheet pans and bake on 425 for about half an hour. (you may need to bake the chicken in shifts)
mean while in a medium sauce pan melt the stick of butter on low heat then add the hot sauce and stir. keep on low heat but do not let it bubble.
after wings have been pulled out let stand for about 8 minutes to rest.
in a clean large bowl, toss wings and sauce together for 2 full minutes. there will be a portion of sauce left at the bottem of the bowl, feel free to use as a dipper. (TIP: make extra sauce for chicken fingers so those who don't eat wings are happy too)
pile on a platter and sprinkle with dried parsley. serve with cellery and blue cheese. for a change of pace, add a couple pinches of fajita seasoning to some ranch stir and serve, or use creamy italian as a dipper just for a new and fun taste!