The BEST Chicken Wings Ever!

No kidding. These really are the best I have ever had and other then a little prep time they are very easy. The trick is in the prep. Get a large steamer basket and get some water boiling in your pot. Take about a dozen or so wings and trim off the tips. Then separate the wings at the joint. Steam them for about 10 minutes then remove and pat dry. Put them on a cooling rack over a sheet pan and lay some paper towel under them to catch the drippings. Throw them in the fridge for at least an hour. By first steaming and then cooling, you end up with the perfect crispy skin.

Now the rest....

Preheat oven to 425. Pull the paper towel and lay in some parchment paper. Roast on the middle rack for about 20 minutes. Turn and cook another 20 minutes. The skin should be golden brown and the meat cooked through.

The sauce....

1-(6 ounce) can of frozen orange juice concentrate
3- tablespoons Hoisin sauce (found in the Asian section of the grocery store)
2- tablespoons of honey
1- tablespoon of soy sauce
1- teaspoon of red wine vinegar
1/2 teaspoon red pepper flakes (more if you want more heat)

Stir all ingredients up and let simmer. Reduce it by about 1/2. (about 10 minutes) Remove from the heat and let cool for about 5 minutes.

Toss the wings and sauce together in a large bowl and have at it.

WARNING! This is meant as an appetizer for about 4 people. Double everything, call a couple of buddies, buy a nice dark beer. (or some Little Kings which are now available at BevMo) Get a roll of paper towels and have at it.

By the way, thank you Alton Brown. The guy really knows his stuff.