Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they would be crispy after baking them.
Was the first refrigeration actually needed? The wings are steamed afterwards, so pre-drying them seem pointless. Or was the first refrigeration's purpose something else?
Interestingly, that first refrigeration isn't mentioned here: http://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe.html