Alton's Buffalo Wings
ID: 49d291d5...
A classic recipe for making perfect, crispy Buffalo wings at home without deep-frying. Host Alton Brown introduces a genius two-stage cooking method: first steaming the wings to render out excess fat, and then roasting them to achieve incredibly crispy skin without smoking up the kitchen.
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🍳 Cooking Flow
Cut the chicken wings and steam them in a basket for 10 minutes. → Chill the steamed wings on a rack in the refrigerator for 1 hour to dry. → Roast the dried wings at 425°F for 20 minutes per side (40 minutes total). → Melt butter with garlic, then whisk with hot sauce and salt in a large bowl. → Toss the hot, freshly roasted wings in the sauce and serve immediately.
Cooking Steps
Brief Cooking Order
Cut the chicken wings and steam them in a basket for 10 minutes. → Chill the steamed wings on a rack in the refrigerator for 1 hour to dry. → Roast the dried wings at 425°F for 20 minutes per side (40 minutes total). → Melt butter with garlic, then whisk with hot sauce and salt in a large bowl. → Toss the hot, freshly roasted wings in the sauce and serve immediately.
Introduction
A classic recipe for making perfect, crispy Buffalo wings at home without deep-frying. Host Alton Brown introduces a genius two-stage cooking method: first steaming the wings to render out excess fat, and then roasting them to achieve incredibly crispy skin without smoking up the kitchen.
Step 1
Prepare 12 whole chicken wings by removing the tips and cutting them in half at the joint to make 24 pieces. Arrange them evenly in a steamer basket so steam can circulate around them.
Step 2
Bring about 1 to 1.5 inches of water to a boil in a large pot. Reduce the heat to a simmer, lower the steaming basket of wings inside, cover, and steam for 10 minutes.
Step 3
Carefully remove the steamer basket. Lay the wings out on a cooling rack set on a half sheet pan lined with paper towels. Place them in the refrigerator for at least 1 hour to cool and dry out.
Step 4
Preheat the oven to 425 degrees F (218 degrees C). Remove the paper towels from under the cooling rack and replace them with parchment paper. Roast the wings on the middle rack for 20 minutes, then flip them over and roast for another 20 minutes until golden brown and crispy.
Step 5
Prepare the sauce: cut 3 ounces of unsalted butter into pieces, place in a microwave-safe bowl with 1 minced clove of garlic, and melt in the microwave on low power.
Ingredients List
Important Notes
Steaming the wings first renders out a significant amount of fat, preventing excessive smoke in your kitchen when roasting at high temperatures.
Chilling the wings in the refrigerator dries the skin, which is essential for getting that sought-after crispy texture.
Never roast wings on paper towels; always switch them out for parchment paper before putting the pan into the hot oven.
Melt the butter on low power in the microwave and cut it into pieces beforehand to prevent it from exploding.
The wings must be tossed in the sauce while they are still hot so the sauce binds properly with the crispy skin.
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