How Do You Make Boneless Buffalo Wings?
• Put about 1½ pints of water in a 6-quart saucepan over high heat, cover and boil. Insert a steamer basket. • Cut off the thin tips of the wings and discard or throw into the freezer for your stock. Using kitchen shears, or a knife, separate the wings at the joint. • Put the wings into the steamer basket, and recover. Cut the heat to medium and steam for 10 minutes. • Remove the wings from the basket and carefully pat dry on a stack of paper towels. • Divide the wings at the elbow joint. Carefully slice down the side of each piece and remove the bone. • Lay the wings out on a cooling rack. Lay fresh, dry paper towels on a half sheet pan 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 bow
