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! I change up the sauce sometimes, but hot sauce is the preferred one in my household. The Deuce is in love with them.
Here’s how we do it…
- 3 lb. bag of first and second wing sections thawed and dried
- 3 oz. (6 tablespoons) unsalted butter sliced
- 2 cloves garlic minced
- 1 cup Louisiana Hot Sauce or Crystal Hot Sauce
- 1/2 teaspoon Kosher salt
- Cooling rack
- Baking sheet
- Stainless steel steamer basket
The wings should be free of excess water and ice for the best results. If they aren’t, place them on a cooling rack on top of a baking sheet and place in the fridge for about an hour or until dry.
Pour two inches of water in a 6-quart pot and place a stainless steel steamer basket in it. Place pot on stove over high heat, cover with a secure lid, and bring to a boil. Then, line the steamer basket with wings in a single layer. 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. Cover tightly with lid, so no steam escapes for 10 minutes.
Remove wings from steamer basket and place on cooling rack in a single layer. Once you have steamed one batch, repeat with the remaining wings. With a 3 lb. bag, you will need to do this at least twice. Then, place wings in refrigerator for 1 hour to allow them to cool and dry. Overnight is fine as well.
Preheat oven to 425 degrees. Cook wings for 20-25 minutes. Turn them over and cook for 20-25 more minutes or until skin is golden brown.
Approximately two minutes before you are ready to remove wings from the oven, prepare your favorite sauce. In a plastic container with a secure lid, put in 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 the hot sauce with BBQ sauce for a different flavor. OR lemon zest and pepper.
Tip: Use two separate containers to do two flavors.
Immediately remove wings from oven and dump them into the plastic container. Cover container tightly and shake to coat all the wings. Pour all contents of container onto a dish or the cooling rack on the baking sheet.
Tip: Line your baking sheet with aluminum foil for easy clean-up later.
Grab a plate, blue cheese or ranch dressing, and enjoy!