Wanna make the summer a little hotter??
No?
How 'bout a little spicier??
Yes!
A great alternative to plain ole barbeque, who doesn't like buffalo wings??
And don't worry, you can make them as spicy or as mild as you'd like!
Just monitor the amount of Tabasco ;)
Buffalo Chicken Wings
Serves 4.
From Alton Brown.
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Place a spaghetti pot with a steamer basket and 1" 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 sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425*.
Replace the paper towels with parchment paper or foil. 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 hot with Ranch and enjoy!
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 sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425*.
Replace the paper towels with parchment paper or foil. 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 hot with Ranch and enjoy!
Your buffalo chicken wings look delicious. I love the step by step directions especially the cutting up of the wings. Many people don't know how to do that. Very helpful
ReplyDeleteMy sisters and I just started our first themed blog hop over at http://everydaysisters.blogspot.com beginning tomorrow. This weeks theme is appetizers. We would love for you to come over and share these or any of your favorite appetizer recipes with our blog readers. Have a greet weekend.
Ellen
I try to post every picture...but I definitely run out of light sometimes! I try to mix it up and keep it all interesting :) And I'm linking now! :)
ReplyDeleteYum! I saw these linked over at Everyday Sisters linky party. I want some right now, I love wings! And loving all of the pics in your header, I love scallops too. I am your newest follower :)
ReplyDeleteCheck out my blog and follow back if you like!
http://steaknpotatoeskindagurl.blogspot.com
Glad you are here! Following :)
ReplyDeleteI love, love, love buffalo wings! But I hate Tabasco. I use Frank's Red Hot. But hey...either way...serve these babies up with some Ranch and I'm in!
ReplyDeleteOh I always have both on hand....my Sir doesn't like Tabasco either!
ReplyDelete