Recipe

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• 12 whole chicken wings (tips removed and cut at the joint)
• 3 oz unsalted butter
• 1 small garlic clove, minced
• 1/4 cup louisiana hot sauce
• 1/2 tsp kosher salt (optional)
• bleu cheese salad dressing (optional)
• celery (optional)

• 1 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.
• 2 Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
• 3 Remove the wings from the basket and carefully pat dry.
• 4 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.
• 5 Preheat the oven to 425 degrees F.
• 6 Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
• 7 Roast on the middle rack of the oven for 20 minutes.
• 8 Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• 9 If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
• 10 While the wings are roasting, melt the butter in a small saucepan along with the garlic.
• 11 Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
• 12 Remove the wings from the oven and transfer to the bowl and toss with the sauce.
• 13 Serve warm with bleu cheese dressing and celery sticks if desired.