Directions

1. Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
2. Combine Frank's RedHot^®, butter, and Old Bay in a bowl. Hold hot or refrigerate until needed.
3. Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
4. Drain wings and place in a bowl. Toss with 1/3 cup of OLD BAY^® Buffalo sauce. Serve hot alongside desired accompaniments.