GOOD EATS BAKED BUFFALO WINGS
I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking.
Provided by atlfitgirl
Categories Chicken
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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 or aluminum foil sprayed with a little non-stick spray.
- 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.
- If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
- While the wings are roasting, melt the butter in a small saucepan along with the garlic.
- Pour this along with hot sauce and the optional 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 warm with bleu cheese dressing and celery sticks if desired.
Nutrition Facts : Calories 481.5, Fat 40.8, SaturatedFat 17.5, Cholesterol 158.9, Sodium 482.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 27.2
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