Michael's Favorite Teriyaki Chicken Wings

This is my husband’s favorite!

1 bottle LaChoy teriyaki sauce
4 Tbsp. butter (not margarine)
4 Tbsp. Franks Red Hot Sauce (or more to taste)
2-3 lbs. chicken wings
Salt and freshly ground black pepper to taste

Preheat oven to 425. Salt and pepper wings if desired. Bake the chicken wings on two cookie sheets lined with parchment paper or tin foil for 1 hour or until done (or you can deep fry in batches at 400 for around 10 minutes).

While the wings are baking, pour the entire bottle of teriyaki into a small pot. Warm over low heat, add butter and stir well to incorporate. Allow butter to melt before addint the hot sauce, stir to combine. Allow sauce mixture to continue warming over the lowest heat possible while the wings are cooking. Stir occasionally.

When the wings are done, carefully place them in a tight sealing container with the teriyaki mixture. While holding the lid, shake the container several times to allow the mixture to coat the wings. Serve immediately. Save leftovers in the remaining sauce to keep them moist. Enjoy!