Chicken Wings - Buffalo Style - cooking recipe

Ingredients

2 1/2 lb. chicken wings (12 to 15 wings)
1/4 c. (or more to taste) Durkee red hot cayenne pepper sauce
1/2 c. (or less) butter or margarine
10 shakes (more or less to taste) ground (cayenne) red pepper (optional)

Preparation

Split chicken wings at each joint and discard tips.
Pre-cook chicken in covered frypan in water (poach) for 30 minutes.
Pat dry with paper towels.