Mike loves the Buffalo Bills and we are sure that you are going to love his wings! Take the time to steam the wings before you bake them makes them crispy but succulent.
24 jumbo chicken wings
1 clove of garlic, minced
1/2 teaspoon Kosher salt
1/2 cup butter, melted
1/4 cup of your favourite BBQ Sauce
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 steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove wings, pat dry and place into baking sheet. Refrigerate for at least an hour. Preheat the oven to 425 degrees. Line a baking pan with parchment paper and add wings. Roast on the middle rack for 20 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 put into a large bowl with garlic and hot wing sauce. Add cooked chicken wings and coat with sauce. Bake wings for another 15-20 minutes until warm. Serve with carrots and celery and your favourite blue cheese dip!