Buffalo Wings
This recipe yields crispy baked buffalo wings using a steam-then-roast method. Chicken wings are first steamed, chilled to dry, then roasted until golden and crisp. Finally, they are tossed in a simple butter, garlic, and hot sauce mixture for a classic finish.
Equipment
- 1 Saucepan with steamer basket
- 1 Kitchen Shears or Knife
- 1 Cooling Rack Set in a half sheet pan
- 1 Half sheet pan
- 1 Large Mixing Bowl For tossing wings in sauce
Ingredients
Main
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
Instructions
- 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.
Notes
This recipe utilizes a unique steam-then-roast method for achieving crispy wings without deep frying. Steaming par-cooks the wings and helps render some fat, while the subsequent chilling dries the skin effectively before roasting. Ensure the wings are thoroughly patted dry after steaming and before chilling for maximum crispiness. For a spicier sauce, increase the hot sauce or add a pinch of cayenne pepper. A dash of white vinegar can also brighten the sauce. Serve with classic accompaniments like celery sticks and blue cheese dressing.