1 8 oz stick unsalted butter
1 bottle (5.8 oz) Bufalo(tm) brand Chipotle hot sauce
1/2 C lemon juice (3 or 4 fresh lemons)
1/2 C course ground dijon mustard
1/4 C Asian sweet chilli sauce
1/2 C citron honey (available in tea section of Korean markets or large Asian supermarkets. The zest of four lemons topped with honey can be substituted)
1/4 C apple cider vinegar
2 tsp grated fresh ginger
1 Tbsp chipotle powder
2 Tbsp cayenne powder
1 Tbsp smoked paprika, hot or mild
3 garlic cloves, peeled and pressed or finely minced
This sauce is approximately four cups and enough to coat approximately 40 chicken wings. It should keep well for a couple of weeks if you don't want to cook this much .
Combine all ingredients except chicken wings in saucepan on low heat.
Bring water to a boil in pot in one inch of water with steamer basket, reduce to medium. While water is heating up, prep wings: Cut and discard wing tips. Cut remaining wing at joint
Reduce heat in steamer to medium
Steam wings for ten minutes
Hint: Place discarded wing tips in steamer water. Especially if you have the same cheap, short, folding steamer that most of us have. This will lift up the basket and avoids throwing raw chicken in your garbage pail.
After chicken has finished steaming for ten minutes, gently pat dry with cotton towel. Place parchment paper on broiler pan or coat with non-stick spray. Broil for 8 minutes or until lightly charred on each side. Toss chicken in simmering pan of sauce and remove with tongs.