Here we go with another Chicken Wing recipe…
Do you watch ‘Cutthroat Kitchen‘? This is a sabotaging cooking contest and it’s just like it says, it’s cutthroat!
Alton Brown is the host and is really funny. He is also extremely informative and a heck of a nice guy.
He not only hosts this show, but is a really famous chef himself. His show on the Food Network is called ‘Good Eats‘ and what I like about the show is Alton has an entertaining way of educating about whatever recipe he is sharing.
I love his recipes; there is a lot of thought that goes into them other than just throwing ingredients together.
And…since it’s finally football time in Texas (and the rest of the USA) a good ‘wings’ recipe is always welcome.
Alton Brown’s Buffalo Wings
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.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe.print.html?oc=linkback
{ 3 comments… read them below or add one }
Update on the hot sauce….this first try, I used Chula….didn’t have any heat.
Today, I tried Frank’s Hot Sauce. The hotter one, but not the extreme….didn’t have enough heat, and I’m missing the twang.
I have thought about Tabasco Sauce…but am still going to find the perfect hot sauce….I would use my homemade Siracha sauce, but I’m afraid we’d have to call the EMS because of the heat! lol
Hi, David! Someone hacked into my e-mail and I lost some of the contacts. Can you please send me your e-mail. The class of 65 is in the process of planning our 50th year reunion for next June!!!!! We are extending the invitation for all classes to join for an all school reunion since Big Lake can no longer host the all school reunion due to the oil boom. I wanted to be able to keep you posted with that information. Thanks! Rora
I read a recipe claiming to be the “authentic” Anchor Bar fare, called for white wine vinegar and cayenne powder. You might want to add the Sriracha in increments until you get the desired level of heat. Thanks for posting this recipe, I’m still experimenting.