With football comes hot wings, and we're right there, season-wise! The Super Bowl is right around the corner, and people can't get enough of these savory, saucy treats. Most are deep-fried, but not this recipe from Alton Brown. Reviewers RAVED about this recipe (check out reviews at TFN site, linked below).
Alton Brown is the culinary scientist of The Food Network. Sometimes his processes are more than the average cook or kitchen are equipped for, but reviews of these hot wings say they're easy - just take a little time. The wings are steamed and then baked at a high heat for a while, and the result is a crispy wing that most would mistake for deep-fried.
I rarely eat wings - maybe once in a while out with my sisters, at Gaffney's in Saratoga Springs, or I'll make my own "mock" version with chicken tenders at home (quick and delish), but I love them. A little celery and the cool creaminess of blue cheese dressing, and I'm a happy winger.
Alton Brown's Buffalo Wings
- 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
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.
Photograph by Con Poulos, credit: http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe/index.html