Hi Nan - The sauce that Robyn, CA posted is the real sauce for Buffalo wings (not sure about powdered spice mix). But, the originals are always deep fried (plain, before the sauce is added). I've made the wings very successfully many many times by baking them instead of frying them, though. I truly gag if the skin is soft, so I'll warn you that this method is meant to ensure crispy skin, but definitely smokes up the house a bit (although deep frying never helped the house semll sweet, either, come to think of it....).

Put your chicken wings on a broiler pan or other large pan with a rack in it. Turn the heat in the oven up very high (I do 450F, but you can also broil them, if you want - just watch them carefully). At such a high temperature, you can crisp the skin without turning the meat inside into jerky - if you watch them and turn them several times. When they are done, dress them with the sauce that Robyn posted. Couldn't be easier!

Hope this helps!!!