Hot Wing Bonanza!

Wings

1/2 as many whole chicken wings as you'd like to serve
Salt and pepper
3/4 cup Franks Red Hot Original hot sauce
1/2 cup butter
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup brown sugar
The first step is to get a large steamer going. Fill the bottom pot with a few inches of water, insert the steamer basket, cover and place on the stove over high heat to start it going.
Break the whole chicken wings down into their three component pieces. Use a sharp knife to cut between the joints that separate each section. Ideally the knife will find its way between the two pieces of each joint cutting the wings apart so that they look like a ball and socket.
Place the chicken wings into the steamer basket. Cover and cook on high for 10 minutes.

Helpful Hint

After 10 minutes, remove the wings from the steamer and let them cool on a cooling rack.

When they are cool to the touch, dry each one individually in a clean cloth or paper towel. Arrange the wings on a baking pan so that they're not touching (I'm using tinfoil for easier cleanup, but you can go directly on the pan if you like).

Lightly sprinkle the wings with salt and pepper.

Bake the wings in the middle of the oven at 425 F for 20 minutes on each side.

Franks Red Hot Original hot Sauce

1/2 cup butter

1 teaspoon cayenne pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1/4 cup brown sugar

Melt 1/2 cup (1 stick) of unsalted butter in a sauce pot on low heat. Pour in the hot sauce and combine with the dry seasonings. Heat for 5 minutes until the sauce is completely incorporated and evenly mixed.

*Warning* if you keep cooking the sauce you will clarify the butter and all of the solids will settle to the bottom. If this happens, you've cooked your sauce too long and you will have to start over.

Once the wings are done and crispy it's a straight race to the finish.

Coat the wings in the buffalo sauce by tossing them in a large bowl.

Serve the wings with blue cheese sauce, carrots, and celery.

Is Your Mouth On Fire Or Still Watering?

Now that your wings are ready for the party, that last you thing have to decide is what sort of dipping sauce will you be using. The options are many, but I prefer to stick with the staple Blue Cheese. You can make it on your own, or take the easy route and buy a jar. Either way, it's always important to have something to take the edge of your spicy creation. I hope you have a blast making your wings, and be sure to drop a comment to let us know how hot you can go!

For more on these sizzling wings visit: Instructables.