Buffalo wings are often drenched in a fiery sauce that overwhelms the chicken. Steaming the wings with beer perfumes the meat and keeps it moist.
|one 12-ounce bottle pale Mexican beer, such as Corona, or other lager||1/4 cup fresh-squeezed lime juice, plus lime wedges for serving|
|2 pounds (about 20 pieces) buffalo-style chicken wings (flats and drumettes), tips removed||3 cloves garlic, grated|
|Salt and pepper||1/4 cup honey|
Heat the oven to 425 degrees F. Pour the beer into a rimmed baking sheet fitted with a rack. Season the wings with salt and pepper and place on the rack, skin side up. Bake 15 minutes.
While the wings are baking, whisk together the lime juice, garlic and honey in a small bowl.
Remove the wings from the oven, flip them over and brush with glaze. Return to the oven and bake 10 minutes.
Flip the wings a final time, brush with remaining glaze and bake until skin is crisped and golden, about 10 minutes more.
Garnish with lime wedges and serve.
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