Wings #7

Oh man, just tried a new batch of wings, and I've got them. I didn't measure the ingredients though, so I'm going to need to make this one more time (or so) to get the proportions down. But, for 4 wings (a test size):

Steam 4 wings for 20 minutes. Put them in the refrigerator for about 10 minutes, then put in a 450F toaster oven on parchment paper for 25 minutes.

While the chicken is cooking, make the sauce:
Put ~2 T of crushed red chilies, and a dash of paprika, garlic powder, and (if desired) crushed hot chilies and/or thai red pepper into a pan with about a cup water and about a shot of gin, and boil medium-slowly. When most of the water has been cooked off, turn off the heat and add vinegar, and a dash of salt. Add paprika or black pepper as needed. When the mixture cools somewhat, strain off the peppers. You should have about 1/4 c of liquid (adjust with vinegar as needed). Add a dash of cornstarch and dry mustard powder, and mix well. When the wings are almost done, add about 1-1.5 t butter, and heat, stirring constantly, until the mixture coats the back of a spoon. If too thick, add more vinegar.

When the wings come out of the oven, drain off as much fat as possible, and pat them dry with a paper towel. Throw them in the pot with the sauce, and toss to cook.

Hooray! That's #2!!!