Buffalo Wings
This recipe prepares classic Buffalo wings using a unique steam-and-roast method, ensuring extra crispy skin without deep-frying. Chicken wings are first steamed, then chilled to dry, and finally roasted to golden perfection. They are then tossed in a simple, flavorful sauce made from butter, hot sauce, and garlic, ready to be served warm.
Equipment
- 1 6-quart Saucepan with Steamer Basket
- 1 Kitchen Shears or a sharp knife
- 1 Half sheet pan
- 1 Cooling Rack
- 1 Large Mixing Bowl for tossing wings
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
Alton Brown's technique of steaming and then refrigerating the wings before roasting is crucial for achieving exceptionally crispy skin without frying. Ensure the wings are thoroughly patted dry after steaming and allowed to chill for the full hour in the refrigerator; this removes surface moisture, which is vital for crispness. When roasting, avoid overcrowding the pan to allow for proper air circulation. For an extra layer of flavor and heat, consider adding a pinch of cayenne pepper to the sauce, or a dash of apple cider vinegar for a bright tang. Always serve immediately to maintain optimal crispness.