Recipe from Alton Brown
Sorry that I don't have a better picture but I didn't get to the Buffalo Wings in time for a good picture. I took this picture after 20 people had already had at least 2 servings of wings.
I have to share this recipe because they are the BEST Buffalo wings I have ever had!!! They are baked but do have a lot of butter. I am going to try this recipe and substitute the butter for margarine and see what happens.
Ingredients
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt
Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm
Hey there, Rhonda, nice recipe! I’ll try and do this next time I cook chicken wings for my family. I do have my own recipe though and the family loves it. It doesn’t hurt to try something new every once in a while, right? Who knows, maybe they’ll love your recipe more. Hahaha! Anyway, thanks for sharing. Appreciate it!
ReplyDeleteRodrigo Mukhopadhyay
Thanks Rodrigo, I have had better recipes but they were more fattening. I loooooooove the fried buffalo wings but this recipe is good when I am eating healthier.
ReplyDelete