I've made the before and it worked pretty good. My recipe incorperated FBR idea. But when I make wing in general and like this I boil my wings first and then after they rest and the water is dripping off of them then I deep fry them in oil at 375F until crispy. Boiling them first makes the chicken just slide off the wing while keeping them moist, I managed kitchens for the last 9 years and this is the best method much better then par baking. Now where I changed the recipe for canna-wings was to actually reduce the franks red hot sauce increasing how strong it is which allows it to but "cut" with almost twice as much cannbutter for obvious reasons, but make sure you use butter never margarine it's just wrong and most margarines are not only much worse for you then butter but the oil separates in undesirable ways. Another trick is if you like your wing sauce a little thicker just add a little instant potato flakes to the sauce before you bring it to a boil, not much because it's only good with very little, and for really good wing sauce you should simmer it for about 1-2 min while stirring because it keeps from separating when it does cool.
Hope this helps I know I love 'em and I always have the best wings in town.

Oh yeah and drink all the sauce :thumbsup: