METHOD

​

​

HOT WING BUTTER

1. To insure butter is very soft, it should sit over night. Place butter a a standing mixer with whisk attachment. 

 

2. Combine all ingredients except the Frank's Hot Sauce and Tabasco. Slowly whisk on medium speed until butter mixture is light, fluffy and creamy. Gradually increase speed to medium-high and slowly add in the Frank's Hot Sauce and Tabasco until fully incorporated. When fully incorporated, mixture should look redish-orange and creamy in texture. If mixture looks separated continue to whisk on medium-high speed until all liquid is blended into the butter - this can take some time.

 

3. When finished transfer to an appropriate size container and leave butter at room temperature.

 

WINGS

1. 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.

 

2. Place 12 uncooked chicken 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. 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. Meanwhile, preheat the oven to 425℉. 

 

4. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

 

5. Remove the wings from the oven and transfer to the bowl and toss with a generous scoop of the room temperature hot wing butter. Constantly "toss" the wings in the butter until the butter melts and wings are well coated. Serve warm with ranch dressing, blue cheese dressing, carrot sticks and celery sticks.

 

Alternatively deep fry wings until cooked through and golden brown. Remove from frying oil and toss in hot wing butter.