12-15 chicken wings
1/2 c. (1 stick) butter or margarine, melted
1/4 c. Red Hot Durkee's Sauce® (or more to taste)

Split wings at each joint and discard tips.  Bake in 425 degree oven until crisp, turn halfway through. Drain.  Combine hot sauce and butter until butter is melted, stir to mix thoroughly.   Dip wings in sauce to coat completely. 

Arrange on plate.