Rob Reynolds' Wings (Dan French Recipe)

1. Rinse wings; dry COMPLETELY with paper towels (or won't crisp properly).
2. Lightly (VERY lightly) coat baking sheet with PAM oil (or use extra virgin olive oil)--this is to prevent wings from sticking to sheet.
3. Lightly salt and pepper the wings.
4. Bake at 425 degrees for about an hour. After about 1/2 an hour, turn the wings--so as to make both sides crisp. How fast they "crisp" depends on the oven being used, so watch!
5. Toss with sauce.

SAUCE: (for 2 1/2 pounds of wings)

1. 1/2 cup of Franks Redhot
2. 1/3 cup butter or margarine (margarine seeming to work for sticking to wings better)
3. 2 Tbsp ("squirts") honey

*THESE ARE AWESOME!!!!!!!!!!! (Posted by Marya under Monica's alias.)