- 12 Chicken Wings
- 6 Tbsp. Unsalted Butter
- 1 Minced Garlic Clove
- 1/4 Cup Hot Sauce
- 1/2 Tsp. Kosher Salt
- Place the large saucepan with the steamer basket on top and 1 inch of water in the bottom, over high heat. Bring to a boil.
- Place wings in the steamer basket. Reduce heat to medium and steam for 10 minutes. Remove wings from basket and pat dry and place in refrigerator to cool.
- Preheat oven to 425°F. Place DuraChef® Non-Stick Baking Sheet on the baking sheet and place wings on sheet. Cook in oven for 20 minutes. Turn wings over and cook for 20 more minutes.
- While the chicken is roasting, melt the butter in the small bowl with the garlic. Pour in hot sauce and salt into bowl and mix together. Add in wings and toss in sauce.