- 10 chicken wings (whole)
- 3 oz unsalted butter
- 1 cloves minced garlic
- 1 T hot sauce
- 2 T Tabasco Chipotle sauce
- 1/2 t salt (sea salt or kosher salt)
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the 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 the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Do this in batches if necessary; leave plenty of space around the wings to allow the steam to move. 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 the refrigerator for 2 hours.
Preheat the oven to 425F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
For explanation of the methodology, watch Alton Brown's show on this at http://www.youtube.com/watch?v=4HX6q61JWR4 and http://www.youtube.com/watch?v=5LDgcKb7UVY&feature=related .
SJ Note: We have had this recipe several times, and absolutely adore it. I think I'll tweak the hot sauce ratio the next time we have it to how it's written here; we have been having half hot sauce (we use: http://www.bushabrowne.com/sauce_pukka.htm ) and half Chipotle sauce. You'll want to tweak the hot sauce ratio based on your tastes. Alton Brown calls for 1/4 cup (which is 4 T), but I find that too much, and find 3 T more than sufficient. This is absolutely fabulous, and I can't recommend it more highly!