Serves 4 to 6 as appetizer
20 pieces chicken, mix of drumettes and small wings
1 bottle Frontera Red Pepper Hot Sauce
2 tablespoons butter
Heat oven to 425 degrees. Coat chicken pieces in oil and season with salt and pepper. Place in single layer on a sheet pan on a rack.
When oven is hot, roast chicken wings, turning once, until cooked through and skin is nice and crispy. Remove from oven.
In large skillet, heat butter with full bottle of hot sauce. When hot, toss wings to coat thoroughly and place on a platter to serve.
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