Buffalo Wings
Filed under
Poultry
Prep: 15 min | Cook: 40 min | Servings: 4
Recipe courtesy Alton Brown, 2007. 4 appetizer servings. Steamed, chilled, then roasted.
Inactive prep: 1 hour.
Ingredients
- 12 Chicken wings, whole
- 3 oz Unsalted butter
- 1 clove Garlic, small, minced
- 1/4 cup Hot sauce
- 1/2 tsp Kosher salt
Directions
- Bring 1 inch of water to a boil in a covered 6-quart saucepan fitted with a steamer basket.
- Remove the wing tips (discard or save for stock) and separate the wings at the joint. Steam, covered, over medium heat for 10 minutes. Pat dry, lay on a cooling rack set in a paper-towel-lined half sheet pan and refrigerate 1 hour.
- Preheat the oven to 425 degrees F. Replace the paper towels with parchment and roast on the middle rack 20 minutes. Turn and roast another 20 minutes, until cooked through and golden.
- While they roast, melt the butter with the garlic and stir with the hot sauce and salt in a bowl big enough for the wings.
- Toss the wings in the sauce and serve warm.