Baked Buffalo Wings

For Super Bowl Sunday, we almost always have Buffalo wings, so I'm always on a quest for a healthy version that would be just as good as the original fried version. This is it! There is a bit of planning ahead with this recipe and I recommend doing the steaming the morning of your party, but the extra time spent is worth it!

The wings on the left are Buffalo, on the right is Asian Zing

18 whole chicken wings

4 oz. unsalted butter

3/4 c. Frank's Red Hot

dash of garlic powder

dash of chili powder

dash of salt

1. Place a 6 (or 8) oz. saucepan and 1 inch of water in the bottom over high heat, bring to a boil.
2. Cut the wings apart into three pieces, discarding the tips. Use a sharp knife for this, and it's easiest if you can find the joints to cut through. Place the wings in the steamer basket, cover, reduce heat to medium and steam for 10 minutes. Remove the wings from the basket and pat dry. Lay the wings on a cooling rack set on a sheet pan lined with paper towels and put in the fridge for 1 hour.
3. Preheat oven to 425. Replace the paper towels with parchment paper. Roast on the middle rack for 20 minutes. Turn wings and then roast for another 2o minutes. While chicken is roasting, prepare the sauce.
4. In a small saucepan, melt the butter. Once it is melted, add the Frank's. Stir until combined. Add the other seasonings and stir until combined.
5. Take wings out of the oven and put them into a large bowl. Add sauce and stir to coat the wings. Serve immediately.