Buffalo Chicken Wings
Prep Time: 15 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 40 min
Serves: 5 – 6
* One 4 pound bag raw individually quick frozen chicken wings first and second joint portions ( about 30 count )
* 3 ounces unsalted butter
* 1 small clove garlic, minced
* 1/4 cup Frank’s hot sauce
* 1/2 teaspoon 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.
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 15-20 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 the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Remove the paper towels. 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.