My Buffalo Wings

These wings are great and come out perfect every time!

12 whole chicken wings (separated at joints, tips discarded)
1 bottle (7 oz.) Pico Pica hot sauce (or your favorite hot sauce)
1 tbsp olive oil

Preheat to oven to 425º F

Place a saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.

Remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a baking sheet lined with paper towels and place in the refrigerator for 1 hour.

Mix hot sauce wtih oil in a bowl large enough to hold all the wings and toss to coat wings. Place wings on a foil lined baking sheet. Save remaining sauce.

Roast on the middle rack of the oven for 20 minutes.Turn the wings over, baste with remaining sauce and cook another 20 minutes.

Remove from oven and serve.