4lbs chicken wings (first and second wing sections)
1/4 cup, Kerrygold grass-fed butter, melted
1/2 cup, Frank’s RedHot Original Cayenne Pepper Sauce
Stage 1: Preparation and First Bake
Preheat your oven to 475 degrees.
Line a baking sheet with aluminum foil.
Place a wire rack on the baking sheet.
Spread your chicken wings on the wire rack in a single layer.
Sprinkle liberally with kosher salt.
Bake for 30 minutes on the center oven rack.
Stage 2: Second Bake
Remove wings from the oven, flip, and sprinkle liberally with kosher salt.
Bake for an additional 25 minutes on the center oven rack.
Stage 3: Broil, Sauce, and Serve
Turn off the “bake” function of your oven and turn your broiler on high.
Broil wings for 3 minutes on the top oven rack.
Remove wings from the oven and flip.
Broil an additional 3 minutes.
While wings are broiling the second time, create the sauce by whisking melted butter and RedHot together in a bowl that will hold all of your wings (I used a 3.5-liter bowl).
Add about half the wings to the sauce bowl and coat, plate them, and then coat the rest.
Serve a la carte or with your favorite WLC-compliant Dump Ranch Dressing, carrots, and celery sticks.