Hot Wings #4

Okay, this time, I essentially repeated attempt #3, but with a few exceptions. First, instead of using a food processor, I tried to grind the skins with the bottom of a spice jar (since I don't have a mortar and pestle). Second, I steamed the wings for 10 minutes, then baked them at 400 for 25 minutes. Last, I added a big spoonful of cornstarch to the sauce.

Here were my thoughts:
-It still tastes pretty good.
-The sauce stuck really well to the wings, in part because of how sticky the wings felt when they came out of the oven (I wiped them off with a paper towel, and in once case might have peeled a tiny bit off).
-The sauce was much thicker than before, but still had a translucent and slightly runny look to it.
-The sauce still had chunks in it.
-The wings weren't very crispy.

My thoughts for next time:
-Next time, I think I will put more butter in the sauce. Also, I will let it cool a bit before adding the wings in.
-Before adding the cornstarch and butter to the wing sauce, I will strain the chili skins out.
-Alton Brown's recipe called for refrigerating the wings before roasting them in the oven. I thought I could skip that step and put them directly in the toaster-oven, but I'm really starting to think I can't. Next time, I will put the wings in the fridge while the oven pre-heats.