- 12–14 whole chicken wings
- 4 Tablespoons of butter
- 1 small garlic clove, minced
- 1/4 cup hot sauce
- salt, pepper
- Start by preparing the chicken wings. Separate the wings at the joint and remove the tip. I like using kitchen shears for this, but a sharp chef’s knife works well too. You can save the wings tips to use next time you make delicious homemade chicken broth:).
- Place the chicken wings in a steamer basket over 1-2 inches of water and steam for 10-15 minutes.This process with render off some of the fat from the chicken skin on the chicken wings, which is the first step to crispy wings.
- Place the steamed wings on a rimmed baking sheet lined with a paper towel on top of a cooking rack. Place in the refrigerator for at least an hour. Air drying the chicken will also promote crispiness. The dry skin will become crisp faster. During baking rendered fat and juices make the skin flabby and by first steaming the wings and then air drying, we resolved these problems.
- Preheat the oven to 400 degrees. Discard the paper towel under the cooking rack and replace with aluminum foil. Season the chicken wings with salt and pepper.
- Bake the chicken for 20 minutes, turn the chicken over and bake for another 20 minutes on the other side.
- When the chicken is almost done, melt the butter in a small saucepan, add the garlic, cook just until it’s beginning to send an aroma, about 30 seconds. Pour into a large bowl with 1/4 teaspoon salt and hot sauce.