serves about 4
2 lb chicken wingettes and drumettes
1 t. salt
2 T unsalted butter
2 1/2 T red hot sauce
- Preheat the oven to 500°. Line a large baking sheet with foil and grease lightly with canola oil.
- Place chicken on baking sheet, sprinkle with salt and toss with a bit more oil to coat. Spread chicken in a single layer and roast for 45 minutes, turning once or twice, until browned and crispy.
- In a medium stock pot, melt butter. Add hot sauce and stir to combine. Turn off heat and add cooked chicken; toss to coat completely.