Step 1

Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It's easiest to see the joints with the underside of the wings facing up.

Step 2

The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.

Step 3

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired.

Step 4

To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It's up to you.

Step 5

Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.

Step 6

Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.

Step 7

When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

Step 8

Get a jug of blue cheese or make your own! Serve with celery sticks.