• 1 Tbsp olive oil
  • 10-12 chicken wings
  • 3 ounces unsalted organic butter or ghee
  • 1 small clove garlic, peeled and smashed
  • 1/4 cup hot sauce (obviously you can use more or less depending on your heat preference)
  • 1/2 teaspoon kosher salt

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Heat a large frying pan with the oil.  place wings in a single layer and saute until golden brown about three minutes. turn and saute the other side until brown. Place the wings on a baking sheet lined with parchment paper.
Preheat the oven to 425 degrees F.
Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.