Thursday, September 18, 2008

Classic Football Eats: Hot Wings

My husband has made Alton Brown's recipe for Buffalo Wings a few times and I love eating them! One of the best parts is that they're steamed and baked, not fried, but still have that crispy skin you want. He's used a bunch of different hot sauces, but my favorite is the Bone Suckin' Sauce pictured above. Note: This is a great recipe in which to use your homemade butter!

Buffalo Wings
Recipe courtesy Alton Brown, 2007

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

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. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

1 comment:

Daniel said...

The key to getting the same crispiness you'd get by frying is: (i) the steaming and drying and (ii) the roasting at high temp on a cooling (or other raised) rack. And if you don't flip them correctly, only one side will get crispy.

The only thing I'd mess with in the recipe is the sauce--I'd like to experiment with ways to thicken the sauce. Perhaps that's as easy as adding some flour to the butter as it melts?