Author: Bob and Robin Young

Source: Rockin' R's Kitchen. Adapted from Alton Brown, "Buffalo Wings"

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

For The Wings

1

Place a 6-quart saucepan with a steamer basket filled ¼-way with water and the branches of Rosemary and Sage. Cover and bring to a boil.

2

Place the drumlets into the steamer basket. Cover and reduce the heat to simmer. Steam the wings for 10 minutes. Gentle stir the drumlets and steam for another 10 minutes.

3

Remove the wings and pat dry. Place the wings on a cooling rack set in a sheet pan lined with paper towels. Place in the refrigerator for a least 1 hour.

4

Preheat the oven to 425°F.

5

Replace the paper towel with parchment paper. Roast the drumlets on the middle rack of the ovemn for 20 minutes. Turn the drumlets and roast for another 20 minutes.

For Sauce #1

1

While the chicken is roasting, melt the butter in a saucepan. Do Not Brown The Butter! Place the garlic in the melted and cook until soft. Add the enchilada sauce and heat through. Taste for salt. Add if necessary.

2

When the drumlets are cooked, toss with the sauce and serve hot.

For Sauce #2

1

Combine all ingredients in a bowl. Stir to mix. Taste and adjust as necessary. The sauce should be slightly sweet, yet tangy.

2

Microwave until bubbly, about 1 minute on high.

3

Toss with wings and serve hot.