Crispy Steamed Chicken Wings by Stephen Cusato

Ingredients

• 1.4 kg (3 lbs) chicken wings, whole or split
• 1/2 cup frank's red hot sauce
• 1/2 cup teriyaki sauce
• 1/2 cup blue cheese dressing
• 1 tsp salt

Instructions

1. Place a steamer basket over a pot of boiling water and steam the chicken wings for 10-12 minutes to render out excess fat.
2. Remove the wings from the steamer and pat them thoroughly dry with paper towels to ensure crispy skin.
3. Choose your preferred cooking method: air fry at 400°F (200°C) for 20-25 minutes, bake at 425°F (220°C) for 35-40 minutes, or deep fry at 375°F (190°C) for 8-10 minutes until golden and crispy.
4. Whisk together the Frank's Red Hot, teriyaki sauce, and blue cheese dressing in a large bowl.
5. Toss the crispy wings in the sauce mixture immediately before serving.