Smart Chicken Wings Over Tulsa

The secret to great Buffalo Wings is two-fold; how you cook them and the sauce that goes on
them. I like to steam my Smart Chicken wings for several minutes before I put the sauce on them. Steaming in a colander over boiling water helps remove some of the fat which drips to the water below. The combination of honey and Louisiana hot sauce makes for a savory hot, but also sweet wing. I served over 500 wings at Tulsa's Channel 8 Women's Living Expo and they were gone in a matter of minutes!

3-4 pounds Smart Chicken wings

1 stick unsalted butter, 8 ounces

4-6 garlic cloves, minced

1/2 cup Louisiana hot sauce, more if you like a hotter wing

1 Tablespoon honey

1/2-1 teaspoon kosher salt

-Preheat the oven to 425 degrees F. Place a 6-quart stockpot, with a steamer basket and 1-2 inches of water in the bottom, over high heat, cover and bring to a boil. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes.

-With tongs remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour. Place parchment paper on cookie sheets.

-In a microwave or on the stove melt the butter in a bowl with the garlic. Remove from microwave and add hot sauce, honey, and salt. Stir to combine. Brush sauce over Smart Chicken wings.

-Bake wings on the middle rack of the oven, for about 20 minutes. At this point you can turn the wings over and brush more sauce, if needed. Bake 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

-Remove the wings from the oven, transfer to a serving dish or platter. Serve warm with your favorite Blue Cheese Salad Dressing. Serves 6 - 8.

Note: With chicken wings, or with any chicken for that matter, you have to make sure the internal temperature is at least 165 degrees F.