Making Buffalo Chicken Wings is a fairly straightforward process. There are only a handful of ingredients and mixing them together is pretty easy. Here is a good recipe for chicken wings:

Ingredients:
• 4 to 5 pounds chicken wings
• Freshly ground black pepper
• Salt (if desired)
• 4 cups vegetable oil
• 4 Tablespoons butter or margarine (1/2 stick)
• 5 Tablespoons Louisiana-brand hot sauce, Franks Hot sauce or Tabasco sauce
• 1 Tablespoon white wine vinegar
Preparation:
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

If you want a slight change of pace, one of my other favorites is chicken wing dip:

Ingredients:
• 1 1/2 lbs chicken breasts, cooked and shredded
• 1 (12 ounce) bottle hot sauce (use whole bottle or just half, if desired)
• 2 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch)
• 2/3 cup chopped celery
• 3 cups shredded cheddar cheese

Directions:
1. Pre-heat oven to 350.
2. In a large bowl, mix shredded chicken, celery and cheese.
3. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in hot sauce. Pour heated mixture into bowl with chicken mixture. Stir to mix well.
4. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.

I found a good, easy recipe for Buffalo Chicken wings from Alton Brown of the Food Network. The recipe takes 15 minutes of active prep time, one hour of inactive prep time and 40 minutes to cook. The recipe is as follows:

Ingredients:

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

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. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. 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.