This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
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I believe you're referring to my comment and it was actually referring to my answer to the question. To summarize (follow the link for specific instructions), the technique is:
- Steam the wings for 10 minutes
- Season, then chill them in the refrigerator for 1 hour
- Bake at high temperature (450° F) for 20 minutes on each side
- Toss with sauce.
Why cook them this way? Because it makes them perfectly crispy and juicy, almost like deep-fried wings (better, if you ask me). Assuming the sauce has an appropriate amount of fat (butter) then it will also bind perfectly.
