There are hundreds of recipes for Buffalo wings, ranging from hot to sweet to savory and every flavor and ethnic variation in between. My version gives a nod to the original by using Frank's hot sauce, but I turn up the heat and flavor with Sriracha and pomegranate molasses.

Instead of deep-frying wings the traditional way, I think they're just as crispy and tender baked, and it's much easier to do. The trick is to brine the wings beforehand to lock in moisture. Customer demand for these wings reaches a fever pitch during football season. Now, when a big game is on TV, sports fans can make their own wings at home. Keep warm in a chafing dish or serve at room temperature with Tzatziki or Ranch Dressing. The wings need to refrigerate for an hour before baking, so plan accordingly.