For Easter Sunday at the Wallaces (my in-laws), we had finger foods for dinner that night – we had all eaten way too big a lunch by the time supper came around so decided on something small. Ryan made these delicious Buffalo Wings and I wanted to share them with you! Be sure to use light butter – these are better than fried wings but not the healthiest appetizer there is!
24 chicken wings/drummettes (we had a bag of mixed wings and drummettes)
1 stick light butter (can cut back to 1/2 stick if you’re watching calories!)
1/2 teaspoon garlic powder
1/3 cup hot sauce
1/2 teaspoon salt
Place a steamer basket in a 6-quart saucepan and fill bottom of pan with water. Bring water to a boil over high heat. Place wings into steamer basket, cover, and steam over medium heat for 10 minutes. Remove from basket, place onto a cooling rack set in a cookie sheet, and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees. Grease cookie sheets and fill with wings. Roast wings in middle rack of oven for about 20 minutes per side or until cooked through and golden brown.
As the chicken cooks, melt butter and add garlic, hot sauce, and salt. Mix together in a bowl large enough to hold the hot wings. Remove wings from oven and toss with sauce. Serve warm.