So I haven't made Buffalo Wings in years, but I'm planning on making a bunch for a Superbowl party. Alton Brown advises steaming the wings first, which releases a lot of the fat that can smoke up your kitchen, and then proceeding to broil them. I have never tried this way before, but I might give it a shot.

Please share your detailed instruction while adhering to the guidelines below so I can make the perfect wings. No exceptions to the guidelines please :)

Some must-haves for the sauce:

Spicy, red or orange sauce
No butter in the sauce
No shortcut sauce, i.e. pouring hot sauce in a bowl & calling it a day
Thin to moderately thin consistency
Smooth sauce without solids like scallions or clumps of flour

Some must-haves for the wings:

Bone-In
Very crispy skin
Moist meat
No breading or flour on the wings whatsoever
No smoke alarms going off in the kitchen
No grilling or microwaving