| This recipe is liked by 1 person(s). |
Buffalo wings
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Alton Brown's Buffalo Wings Recipe courtesy Alton Brown for Food Network Magazine Rated: 5 stars out of 5Rate itRead users' reviews (158) Filed under: Poultry, Chicken, more RECIPE RATINGS & REVIEWS(158) Cook Time:50 minLevel: EasyYield: 6 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients | |
| 12 | whole chicken wings, (about 3 pounds) |
| 3 ounces (6 tablespoons) | unsalted butter |
| 1 small clove | garlic, minced |
| 1/4 cup | hot sauce |
| Kosher salt | |
| Directions 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. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm. Photograph by Con Poulos Next Recipe SIMILAR RECIPE Chicken Salad Sliders TOP APPETIZER RECIPES OF 2010 Appetizer: | |
| Guacamole | |
More From Top Appetizer Recipes of 2010
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.