A simple addition of red miso bumps these buffalo wings from "YES" to "YAS" (Is that too corny? Oh well!).
Preheat an oven to 450°F. Bring a pot of water to a boil. Parboil the chicken wings for 7 minutes (see note) then pat the wings with paper towel until they're bone (ha) dry. Sprinkle the parboiled wings with salt and pepper. Line a baking sheet with parchment. Bake the wings for 20 minutes, turn over, then bake for another 20 minutes until crispy and brown.
In a sauce pan, melt the butter over medium heat. Whisk in the red miso paste until fully incorporated. Add the Frank's sauce and whisk until combined. Remove from heat and set aside and toss with wings.