1/4 cup butter, melted
2 1/2 tablespoon Tabasco or your favorite hot sauce
1 clove garlic, minced
1 teaspoon paprika
1/4 teaspoon salt
1 pound raw chicken wings
To make the sauce, whisk together the butter, Tabasco sauce, garlic powder, paprika, and salt in a large bowl and set aside to let the flavors marry.
We’re going to use the Alton Brown method to cook the wings. Steaming and chilling the wings renders off a lot of the fat and helps make your wings crispy on the outside.
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Line a sheet pan with paper towels, place a cooling rack a top the sheet pan. Lay the wings out on the cooling rack and place in the refrigerator to chill for 1 hour.
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper, place the wings on the parchment paper and bake on the middle rack for 20 minutes. Turn the wings over and bake for an additional 20 minutes or until meat is cooked through and the skin is golden brown.
Remove wings and place on paper towels to absorb excess grease. Toss the wings in the sauce bowl, coat completely. Serve immediately.