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Heat the oven to 450°F.
Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil.
Cut off the small tip of each wing; discard or keep for stock. Cut through each wing bone at the joint to separate it into two pieces. Season the wings with salt and pepper.
Arrange the wings on a microwave-safe plate. Microwave on high for 3 minutes. Turn the wings over and microwave on high for another 2 minutes.
Arrange the wings on the greased oven rack so that they aren’t touching. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F.
Roast the wings for 40 minutes. Turn them over, then roast for another 20 minutes. At this point, they will be golden, crispy, and still juicy inside. If that’s how you like them, remove them from the oven. If you like them well done, roast for another 15 to 20 minutes.
Put the butter in a small saucepan over medium-low heat. When it melts, stir in the hot sauce and vinegar. Serve the wings with the Buffalo sauce on the side.