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Buffalo Wings

This recipe employs a two-stage method of steaming and then roasting chicken wings to achieve a crispy texture without frying. The cooked wings are then tossed in a classic buffalo sauce made with butter, garlic, hot sauce, and salt for a flavorful finish.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 380.1 kcal

Equipment

  • 1 6-quart Saucepan
  • 1 Steamer Basket Fits in saucepan
  • 1 Half sheet pan
  • 1 Cooling Rack Fits in sheet pan
  • 1 Kitchen Shears Or sharp knife

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

The two-stage cooking process (steam then roast) is key to rendering fat and achieving a crispy skin without deep-frying. Ensure the wings are thoroughly dried after steaming by patting them down and refrigerating; this promotes crisping during roasting. Roasting on a rack allows air circulation, aiding crispiness. For the sauce, use a quality hot sauce you enjoy and ensure the melted butter, garlic, and hot sauce are well combined before tossing the hot wings.