- 12 chicken wings
- 3 ounces of butter or margarine
- 1 minced clove of garlic
- 1/4 cup hot sauce
- 1/2 teaspoon salt
Directions
On high heat, bring to a boil about 1 inch of water. It is best to use a six quart saucepan with a steamer basket for this. Separate the wings at the bone with a kitchen knife. Put the wings into the steamer and lower the heat to medium. Cook covered for about 10 minutes. Set out a plate or tray for the wings to cool out on. Pat them down to make sure they are dry and let them sit in the fridge for approximately an hour.
After you preheat the over to about 425 F. place the wings on the middle rack under some parchment paper. Cook for about twenty minutes or until the skin is lightly browned. While you are waiting for this saute some butter with the garlic in a large pan. Add the hot sauce and salt to the mix. Once the chicken is finished roasting, add it to the pan and mix it all around. Ready to serve! Enjoy.
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