Directions: |
Directions:Add 1 inch water to a 6-quart saucepan with a steamer basket. Cover and bring to a boil over high heat.
Remove the tips of the wings and discard or save for another use, such as making chicken stock. Using kitchen shears or a knife, separate the wings at the joint. If you are having your wings 'naked' or want to use salt and pepper, sprinkle wing pieces with salt and pepper on both sides. (Note: you may want to prepare the wings first and let them sit while the water is heating.) Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. (You may need to do this in two batches.) Remove the wings from the basket and carefully pat dry (blot, don't rub). Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat oven to 425º F. Replace the paper towels with parchment paper. If your cooling racks won't take the heat, roast the wings directly on the parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and roast for another 20-30 minutes or until the meat is cooked through and the skins is golden brown.
Remove the wings from the oven and transfer to a large mixing bowl along with one of the glazes below or your own favorite sauce. Toss to coat.
Orange Glaze:
During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
Buffalo Sauce:
During the last 20 minutes of cooking the chicken, melt the butter in a small bowl with the garlic. Stir in the hot sauce and 1/2 tsp. salt. |
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