"Food is our common ground, a universal experience." - James Beard

Saturday, October 24, 2009

Buffalo Chicken Wings

This is another great tailgating recipe! We love making these on Saturdays while we're watching football! Homemade chicken wings are usually much larger than wings served in restaurants - so you can definitely make a meal out of them!

Baked Chicken Wings - Recipe by Alton Brown

Whole chicken wings

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. 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 half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. 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.

Kent's Buffalo Sauce
For hot wings - equal parts butter and hot sauce
For mild wings - substitute tomato sauce for some of the hot sauce

Mix the ingredients together and drizzle over the wings.
(To get different flavors, try adding garlic or honey)

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