Place a 6-qt saucepan w a steamer basket and 1" of water over high heat. Cover and bring to boil. Place wings into basket and steam for 12 min. Remove and carefully pat dry. Lay on cooling rack set on baking sheet lined w paper towels and place in frig 1 hour. Preheat oven to 425. Replace paper towels w foil (non-stick if possible) or parchment paper and roast on middle rack for 20 min. Turn and cook 20 min more. If necessary, turn again until skin is golden brown. While meat is roasting, mix Pete's and melted butter and add garlic. Remove wings from oven and transfer to bowl w hot sauce. Toss thoroughly. Serve warm w sauce.Â
Chicken 12wings, tips removed and wings separated
Butter 3T unsalted
Garlic 1small clove, minced
Hot Sauce 0.25c Pete's
