This is my adaptation of the recipe purported to be the "original" recipe from Buffalo, NY. What I've changed is that the wings are baked to render the fat instead of being fried and I add no oil or margarine to the sauce.

Everyone who tries these says they're the best they've tasted. Remember, never cook the sauce or you'll lose the heat!

Ruth's lower fat Buffalo Wings
serves 4 hungry eaters
3 1/2 - 4 lbs of wing segments (more if you buy whole wings and cut the tips off yourself)
1/2 C Frank's Louisiana Hot Sauce
1 1/2 T vinegar (white, apple cider, or malt)
1/8 - 1/4 tsp cayenne pepper powder
1/4 tsp garlic powder
1/8 tsp salt
dash black pepper
1/2 tsp Worcestershire sauce
1 - 2 tsp tabasco sauce

Oven at 425. I buy the foil broil pans to make cleanup really easy. Rinse and dry wings and put them in either the foil pans (you'll need 3 of the regular sized ones, not the minis) or on a rack in a baking pan so the fat can drain. Keep a little distance between the wings so they can crisp. Cook for 20 minutes, turn over and remove as much rendered fat as possible from the bottom of the pans, and bake for another 25 minutes.

While the wings are cooking, put the remaining ingredients in a heatproof bowl that's large enough to accommodate the wings too. A large pot is fine. Stir or whisk it but don't cook it! Heat destroys the spiciness. If you don't want them particularly molten, leave out the tabasco and most of the cayenne. You'll have to experiment to see how much fire you want.

When the wings have finished cooking, take them off the pans and plunk them into the sauce. Stir it all around until everything is coated.

Warning: if you use a large plastic container with a snap on lid, the heat from the wings will make the top pop off and will splatter sauce.
Serve with celery sticks, bleu cheese dressing, and plenty of napkins.