RESTAURANTS WITH WINGS RECIPES

Steps:

• For barbecue sauce, in large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving., In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with some of the barbecue sauce. , Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Serve with reserved barbecue sauce.

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.