Do you like tailgating?  If so, this is the perfect meal for you.  These wings are simple and packed with flavor.  You first steam the wings followed by baking them in the oven.  Finally you toss them in this homemade buffalo sauce.  So go to the store and grab some wings for your next big football game!

Ingredients:

• 12 whole chicken wings (about 3 pounds)
• 6 tablespoons unsalted butter
• 1 small garlic clove, minced
• 1/4 cup hot sauce
• Kosher salt

Directions:

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, covered and bring to a boil.

Remove the tips of the wings and discard.  Use chicken shears or a knife to separate the wings at the joint.  Place the winds in the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.  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.

Preheat the oven to 425 degrees F.  Remove the paper towels on the pan and replace with parchment paper.  Roast on the middle rack of the over, about 20 minutes.  Turn the wings over and cook an additional 20 to 30 minutes or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic.  Add in the hot sauce and 1/2 teaspoon salt.  Pour the sauce into a bowl large enough to hold all of the chicken and stir to combine.  Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Recipe from Alton Brown