Prep 15 mins
Cook 1 hr 40 mins
I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking.
- 12 whole chicken wings (tips removed and cut at the joint)
- 85.04 g unsalted butter
- 1 small garlic clove, minced
- 59.14 ml louisiana hot sauce
- 2.46 ml kosher salt (optional)
- bleu cheese salad dressing (optional)
- celery (optional)
- 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.
- 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 or aluminum foil sprayed with a little non-stick spray.
- 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.
- If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
- While the wings are roasting, melt the butter in a small saucepan along with the garlic.
- Pour this along with hot sauce and the optional 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 with bleu cheese dressing and celery sticks if desired.
I wanted to try this unusual recipe, which is a two tier cooking method, steaming and baking. It is fabulous! Followed it to the letter . It will be my "go-to" baked wing recipe. The pan that I baked 18 wing peices in had about 3/4 cup of fat, but the wings were so moist! I will try this method with drumsticks!
I've tried several wing recipes in the past, and this one by far, is the best. These are the best wings I've ever tasted. I did not have time to refrigerate them for an hour, so I skipped that step. I also added 1/2 teaspoon of worchestershire sauce. I couldn't stop eating them, they were that good.
"Fantastic"! Great Taste! Easy! Healthy!! All the pluses of Buffalo Wings without all the negatives. DH is a Diabetic. The only change I made was dipping the wings in the sauce before I baked them. I brushed both sides with the sauce when I turned them over after 20 min of baking and again before they were done. I didn't to put them under the broiler. The skin crisped up fine and they looked pretty yet were juicy. Are they killer hot? No! I will add some hot pepper flakes to the sauce in the future. Even so, DH kept saying how good they were and he loves wings. Thank you for posting our new favorite. :)