MARTY’S BUFFALO WINGS

12 CHICKEN WINGS OR 24 DRUMETTS

2 T. BUTTER

1/2 CUP FLOUR

1/2 tsp. SALT

1/2 tsp. PEPPER

1 CUP BARBEQUE SAUCE

1 tsp. CAYANNE PEPPER  1 T. (IF YOU CAN HANDLE IT)

1/4 tsp. GROUND CUMIN

BLUE CHEESE DRESSING (IF DESIRED) PLUS ASSORTED VEGGIES (CUT UP)

1. HEAT OVEN TO 425.  IF USING WINGS, CUT AT THE JOINTS TO MAKE 3         PIECES.  DISCARD TIPS.  CUT OFF EXCESS SKIN AND DISCARD.

2. MELT BUTTER IN A RECTANGULAR PAN, 9X13X2, IN OVEN.  MIX FLOUR, SALT AND PEPPER IN A PLASTIC BAG.  ADD CHICKEN AND SHAKE TO COAT PIECES COMPLETELY.  PLACE CHICKEN IN PAN AND BAKE UNCOVERED FOR 20 MINUTES.

3. MIX BARBEQUE SAUCE, CAYANNE AND CUMIN.  COAT CHICKEN PIECES ON ALL SIDES AND BAKE UNCOVERED FOR AN ADDITIONAL 10-12 MINUTES.

4. SERVE WITH VEGGIES AND DRESSING AND PLENTY OF NAPKINS.