Maybe its been the hockey games but I'm on a chicken wing craze!!! Lately I have been making wings with a bottle of Franks buffalo sauce and just dump the whole bottle in and cook them for 2 hours at 350 and then broil just to give a slight crunch. Now the chicken falls right off the bone after that but I find the sauce doesn't get past the skin and the inside is just plain and tasteless. What can I do too fix this? Also I'm weak and i find that the Buffalo sauce is near my limit for hot suace. Just curious if anyone else had a good recipe. P.S. I should add I have a deep fryer if that helps and I love garlic so if it has that all the better!! Thank you so much.