Posted: January 30 2018 in Dips & Spreads • Recipes • Meat • Poultry • Appetizer • Sauces & Relishes

Mike loves the Buffalo Bills and we are sure that you are going to love his wings! Taking the time to steam the wings before you bake them makes them crispy but succulent!

Ingredients:

24 Village Grocer Chicken Wings
1 clove of garlic, minced
1/2 teaspoons Kosher salt
1/2 cup melted better
1/4 cup of your favorite BBQ sauce

Method:

Place a 6 quart saucepan with a steamer basket and one inch of water in the bottom over high heat. Cover and bring to a boil. Place wings in a steamer basket, cover and reduce the heat to medium and steam for 10 minutes. Remove wings, pat dry and place onto a baking sheet. Refrigerate for a least an hour. Preheat the oven to 425. Line a baking pan with parchment paper and add wings. Roast on the middle rack for twenty minutes. Turn the wings over and cook for another twenty minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter and pour into a large bowl with garlic and hot wing sauce. Add cooked chicken wings and coat with sauce. Bake wings for another fifteen to twenty minutes until warm. Serve with carrots, and celery and your favorite blue cheese dip!