• Cut off the tips of the wings. Separate them on the joints.

Steaming…

• Boil water in a steamer under high heat.
• Once boiling, place the wings in the steamer basket and adjust to medium heat.
• Steam for 10 minutes. (Before steaming, make sure that the chucks are at room temperature.)
• After 10 minutes, remove wings from the steamer and carefully pat it dry with kitchen tissues.
• Place the wings on a tray; and leave them in the fridge to dry for at least 1 hour. Do not cover.

You may need to clear off some space for your chicken trays. As for us, we have a small fridge so I needed to take some of the foods out first. Just put them back in after drying those chicken skins.

Roasting…

• Pre heat the oven to 225-240 degrees C (depending on your oven).
  
• Put baking paper on the oven tray. Put the wings one by one on the tray.
• Roast the wings preferably at the middle rack of the oven for about 20 mins.
• Turn the wings over and cook for another 20-30 minutes or until the skin is golden brown.
• Take the chicken off the over.
• Let them cool down to make the skin crunchier.

If you don't have an oven, fry the wings for 7-10 mins. Make sure to drain the excess oil before tossing them to the sauce.

For the Honey Barbeque Sauce:

• Melt the butter in a pan.
• Add in the barbeque sauce, honey, Sriracha, garlic powder and pepper.
  
• Stir under low heat.

The brand of barbeque sauce that we use may differ from yours. They generally have the same taste, though. Here’s what we have at home - the MasterFoods brand. I know kids like this based on my friend’s youngsters. It’s not too strong and the heat (spice) is just right.

• Place the cooled chicken wings to a bowl and coat with the sauce. Make sure to cover all the wings’ surface.
• Serve with a cold drink.