Ok, I know this is low brow culinary fare, but I am having a hard time getting the hot sauce to adhere sufficiently to my wings after cooking. First of all, I can't use flour, etc as it needs to be "low carb". So, I have followed the Alton Brown Wing recipe (The Wing and I). He steams then bakes the wings for crispiness. After cooking you mix a bunch of butter, garlic and hot sauce together and then toss the wings. For whatever reason, the sauce tends to slide off quickly.