- 12 whole chicken wings
- 3 oz. unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 tsp. kosher salt
Place a 6 quart saucepan with a steamer basket and 1" of water in teh bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a knife, separate teh wings at the joint. Place the wings into the steamer basket, cover, reduce heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in refrigerator for 1 hour.
Preheat oven to 425 degrees.
Replace paper towels with parchment paper. Roast on the middle rack of oven for 20 minutes. Turn wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While chicken is roasting, melt butter in a small bowl along with garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all the chicken and stir to combine.
Remove wings from teh oven and transfer to the bowl and toss with sauce. Serve warm.