I went to college in Rochester, NY, where the Buffalo wing reigns supreme, and I LOVE buffalo style wings. However, while spending a summer in Chautauqua, NY (about an hour west of Buffalo), I frequented a restaurant called Andriaccio's that made decent buffalo wings but INCREDIBLE butter garlic wings, which nearly swayed me from my ultimate love of spicy wings. Anyway, here is my LC version of the recipe (I assume the original is LC too). The thing I like about these wings for home use is that they still turn out okay if you bake them, rather than deep frying (true buffalo style wings MUST be fried - they are awful baked). Of course, they're awesome deep fried as well. Enjoy!

2-3 lbs wings
1/2-1 stick butter (I find that 1/2 a stick is enough for 2 lbs or so, but YMMV)
1 t. worcestershire sauce (use more if you use a full stick of butter)
1T ish garlic powder or granulated garlic (you could use fresh, but oddly I prefer powder in this case)
1T ish dried parsley, crushed to a powder
1 drop sweetzfree or one packet splenda
salt and pepper
olive oil
parmesan cheese to taste

Preheat oven to 400. Rub wings with oil and season heavily with salt and pepper. Arrange wings on a rack over a baking dish with the skin sides up (the side with the most skin up) and bake for around 30 minutes, until cooked through (they will not be totally brown/crisp - just light golden). In the meantime, make sauce - melt butter, then add worcestershire, garlic, parsley and sweetzfree and stir to combine. Place sauce in large bowl, preferably with tight fitting lid. Turn on broiler and broil wings, turning once, until brown and very crispy, about 4-5 mins per side. Remove from oven and add directly to sauce. Put the lid on the bowl and shake vigorously to evenly coat with sauce. Add parmesan cheese to bowl and shake again. Serve immediately. YUM! This also makes a really good dipping/coating sauce for grilled chicken thighs, etc.