Set oven to 425°F. Spread wings in a single layer on a parchment-lined sheet pan. Season with salt and pepper.
Roast until the wings are golden and crisp and the largest wing reaches an internal temperature of 165°F. Hold hot for service or refrigerate until needed.
In a heavy-bottom saucepan over medium heat, melt butter. Add garlic and sauté until fragrant. Add Cholula and bring to a simmer. Hold hot for service or refrigerate until needed.
Service
Set grill or convection oven to high. For each order reheat 10 to 12 wings in the oven or on the grill until hot and crispy. In a bowl toss hot wings with 1/4 cup hot Cholula sauce until well coated.
Serve hot alongside 1/4 cup ranch and desired accompaniments.
Chef's Tip!
This sauce can be adjusted for spiciness by shifting the ratio between Cholula® and butter.
