Classic Chicken Buffalo Wings

I like this recipe from the Kitchen Daily website for easy Chicken Buffalo Wings.

24 wings (approximately 4 lbs.), halved at joint and wing tips cut off
2 TBSP vegetable oil or 1 1/2 TBSP each of vegetable oil and melted butter
1 1/2 tsp. salt
1/2 tsp. cayenne pepper
2 TBSP ketchup
2 TBSP barbecue sauce
1 TBSP cider vinegar
1 TBSP hot pepper sauce

Preheat oven to 425 degrees. Line 2 large rimmed cookie sheets with foil and set aside.

Pat wings dry with paper towel.

In large plastic zipper bag, place oil, butter, salt, and cayenne pepper. Squeeze to mix.

Add 6-8 wings at a time to bag. Thoroughly coat wings in cayenne mixture. Arrange on foil lined pan, about
1 1/2 inches apart. Continue process until all wings are coated.

Bake, one sheet at a time, for 20-25 minutes, or until wings are slightly browned and tender, and not pink at bone.

While wings are baking, mix ketchup, barbecue sauce, vinegar and hot pepper sauce. Mix well. Pour over baked wings and stir to coat.

For Dip:
1 1 /2 cups thick creamy ranch dressing
Add crumbles of blue cheese if desired

Serve with celery sticks