I have never made wings before, so what better time to make them than for Super Bowl Sunday?? It wasn’t the easiest task to prep the wings, but now that I know where to cut it should be much easier next time. I like this method of cooking the wings, because I’m not a big fan of frying – I enjoy eating fried foods, just not being the one responsible for not burning the house down 😉 The steaming renders off a good amount of fat so that when they roast in the oven, there is far less steam and mess to deal with later. It’s actually slightly healthier, too – especially when compared to deep frying. We will soon see if the extra effort and my cautious nature pays off. I have a new 5 quart stainless steel pot that has a steamer insert in it and was able to cook the wings in two small batches. The insert in so much easier to clean than those small, collapsible steamer baskets.
Verdict: These were so good, I wished I bought the party pack! I used Frank’s Red Hot, which has the perfect combination of flavor and heat and the minced garlic gives it a little something extra. These aren’t difficult to prepare, and the only part I didn’t like about making them is dividing the wings. However, after tasting these I would make these again – they’re perfectly moist, tender, juicy and flavorful. The only thing that’s missing is the super crispy skin you get when you fry them. I’m so glad when a little extra effort goes a long way in flavor. Oh, I made a blue cheese dip for these too. It couldn’t be easier! I’ll post that below the wing recipe. Thanks for reading, enjoy!
Buffalo Wings – adapted from Alton Brown
- 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.
Super Easy Blue Cheese Dip –
- crumbled blue cheese – as much or as little as you want
- sour cream
- fresh cracked pepper
It couldn’t be easier – just add the amounts that you prefer. For about one cup of dip, I use at least 1/4 cup of crumbled blue cheese, 1/2 a cup of sour cream and 2 – 4 TBSP of mayonnaise, and lots of pepper to taste.
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