What is the 'Steam-Chill-Bake' method of making hot wings?
I believe you're referring to my comment and it was actually referring to my answer to the question.  To summarize (follow the link for specific instructions), the technique is:


Steam the wings for 10 minutes
Season, then chill them in the refrigerator for 1 hour
Bake at high temperature (450° F) for 20 minutes on each side
Toss with sauce.


Why cook them this way?  Because it makes them perfectly crispy and juicy, almost like deep-fried wings (better, if you ask me).  Assuming the sauce has an appropriate amount of fat (butter) then it will also bind perfectly.