Buffalo Wings
This recipe utilizes a unique steam-then-roast method to produce exceptionally crispy Buffalo wings. Wings are steamed to render fat, chilled to dry, then roasted until golden brown. Finally, they are tossed in a classic buttery hot sauce for serving.
Equipment
- 1 6-quart Saucepan with steamer basket
- 1 Kitchen Shears or Knife for jointing wings
- 1 Half Sheet Pan & Cooling Rack for chilling and roasting
- 1 Large Mixing Bowl for tossing with 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
Steaming the wings first is a key technique here, helping to render fat and achieve a crispier skin during roasting. Ensure the wings are thoroughly patted dry after steaming and before chilling – moisture is the enemy of crispy skin. Chilling further helps dry the skin and sets the fat. Toss the wings with the warm sauce immediately after they come out of the oven to ensure optimal coating. A high-quality hot sauce makes a significant difference in the final flavor profile.