1/2 cup Hot Sauce (Franks, Crystal, Louisiana, even Cholula, depending on preference)
2 teaspoons Tobasco
1 teaspoon Cayanne
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Dark Brown Sugar
2 teaspoons Cider Vinegar
2 tablespoons Corn Startch
6-10Whole Chicken Wings
2 teaspoons Red Pepper Flakes
Preheat oven to broil.
Mix Salt, Pepper, Corn Starch, and Red Pepper in a bowl, set aside
Clip the wings at each joint, discarding the wing tips, pat wings dry
Toss wings with Salt and Pepper mixture until evenly coated
For best crispiness from the oven, grease a drying rack and place into a foil-lined pan. Arrange wings on drying rack and place 6 inches below heat in oven.
Set timer for 9 minutes
While wings are in the oven for their first bit of baking, melt the butter on low in a saucepan. Whisk in the hot sauce, tobasco, vinegar and brown sugar. Whisk until well mixed and then remove from heat and set aside.
After first 9 minutes, flip the wings and bake for another 9 minutes.
After second 9 minutes, flip the wings and baste with sauce. Put back into oven for another 3 minutes. Then flip the wings, baste and repeat two more times.