Alton Brown’s Crispy "No Fry" Buffalo Wings Recipe (Rigged)

Hubby is a big fan of Food Network‘s Alton Brown. Previously I blogged about him being the only cook in the house initially. When my interest in cooking began, I started using some of Mr. Brown’s recipes at Hubby’s request. There is an awesome one for Buffalo Wings. No frying or oil involved. You steam the wings and then bake them in the oven. The skin comes out crispy! Hubby and I both make them and change up the sauce based on what we have on hand. The Deuce is in love with them.

Here’s how we do it…

3 lb. bag of first and second wing sections thawed
3 oz. (6 tablespoons) unsalted butter
2 cloves garlic minced
1 cup Louisiana Hot Sauce or Crystal Hot Sauce
1/2 teaspoon Kosher salt

Pour an inch of water in a 6 quart pot and place a Stainless Steel Steamer Basket in it. Place over high heat, cover, and bring to a boil.

 

 

Line the basket with wings. They should be free of excess water, so pat dry with a paper towel if wet from thawing. You can fit 10-12 wings in a 11″ basket by standing them up on the outer edges and placing some on the bottom of the basket. Reduce heat to medium/high, cover, and steam for 10 minutes.

Place paper towels on a sheet pan and put a cooling rack on top. Remove wings from steamer basket and place on cooling rack with the steamed side down. With a 3 lb. bag, you will need to do this twice. Once you have steamed one batch, repeat with the remaining wings. Then place pan of wings in refrigerator for 1 hour to allow them to dry and cool. Overnight is fine as well.

cooling rack

 

Preheat oven to 450 degrees. Remove paper towels from sheet pan and replace with aluminum foil. Cook wings for 20 minutes. Turn them over and cook for 20 more minutes or until skin is golden brown.

Before removing chicken from oven, prepare sauce. In a plastic container with a lid large enough to hold all of the wings, place 6 sliced butter pats, garlic, and salt. Microwave for 1 minute with lid on top but not snapped shut. Then pour in hot sauce. I sometimes substitute hot sauce with BBQ sauce for a different flavor. OR lemon zest and pepper. Or half and half by using 2 containers.

Immediately remove chicken from oven and dump all of them into the applicable plastic container. Cover container tightly and shake to coat all the wings. Pour all contents of container onto the cooling rack and sheet pan. Grab a plate, blue cheese or ranch dressing, and enjoy!

 

Alton Brown Wings (Rigged)

BBQ wings (top) Hot wings (bottom)

C’est si bon!

Linking to: The Art of Living Fabulously, The Weekend Social

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