Buffalo Wings

Ingredients

12 whole chicken wings

3 uncontrolled butter

1 small clove's garlic, minced

1/4 cup hot sauce

1/2 teaspoon of sugar in the cell

Directions

See how to make this recipe

Put a 6-quarter saucepan on a steamer basket and 1-inch water bottom, high heat, cover and bring a boil.

Remove wings tips and make or skip stock or save. Separate the wings jointly, using a kitchen shoulder or knife. Cover the steamer basket, cover it, reduce it to medium and steam for 10 minutes. Remove the basket from the basket and dry carefully. Put the wings in the fridge

425 Degree Furnan East Stove

Replace paper towels with church paper. Roast on the shelves in the middle of the stove for 20 minutes. Turn on the wings and cook another 20 minutes or cooked through meat and leather golden brown.

With chicken roasting, dissolve the butter on a small bowl with garlic. Put everything in this chicken and mix it together and pour it along the hot sauce and salt in a bowl.

Remove wings from the oven and toss it with bowl and transfer sauce. Warm service