I usually deep fry mine and make my own sauce with Franks.
If I were to bake them I would marinate in pure Franks overnight.
When baking on a foil lined cookie sheet, I'd bake for 30 min on 375*, baste with my pre-made sauce, bake another 15 minutes, baste again, and bake another 15 minutes. After baking the full hour, I'd coat one last time with leftover sauce and dive in.
This is going to sound a little nuts/extreme, but steam them first, like ya might do with veggies...10 to 15 minutes. Put em on a drain rack, and put back in the fridge for 40 minutes. Then bake at 425 for 20 minutes on each side.
Coat in whatever sauce ya like. Tabasco, butter and garlic is a good buffalo sauce if thats where yer going
^^^^This, was just told this way a couple of weeks ago, except I just boiled mine for 10 minutes. Dried them off and stuck in fridge for half an hour.
Then 425 20 minutes each side. Crisp up just as good as fried. Something about cooking the excess fat off causes them to crisp up.
I bake on a rack on a cookie sheet also to help prevent them from getting soggy.
edit: I also smoke them. At least an hour and a half in an offset smoker. I use apple wood just because I've got a shed full of it from a tree that got blown over in a storm a couple years back.
then crisp them up in the oven.