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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ALTON BROWN'S BUFFALO WINGS Recipe

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This recipe for ALTON BROWN'S BUFFALO WINGS is from The Knox Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 WHOLE CHICKEN WINGS
3 OUNCES UNSALTED BUTTER
1 SMALL GARLIC CLOVE, MINCED
1;4 CUP HOT SAUCE
1/2 TEASPOON SALT
Directions:
Directions:
1. 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.

2. REMOVE THE TIPS OF THE WINGS AND DISCARD OR SAVE FOR MAKING STOCK. USING A SHARP KITCHEN KNIFE, SEPARATE THE WINGS AT THE JOINT. PLACE THE WINGS IN A STEAMER BASKET, COVER AND REDUCE THE HEAT TO MEDIUM AND STEAM FOR 10 MINUTES.

3. REMOVE THE WINGS FROM THE BASKET AND CAREFULLY PAT DRY. LAY THE WINGS OUT ON A COOLING RACK SET IN A HALF SHEET PLAN AND LINE WITH PAPER TOWELS AND PLACE IN THE REFRIGERATOR UNTIL COLD.

4. PREHEAT THE OVEN TO 425 DEGREES

5. REPLACE THE PAPER TOWELS WITH PARCHMENT PAPER. ROAST IN THE OVEN FOR 20 MINUTES. TURN AND COOK ANOTHER 20 MINUTES OR UNTIL GOLDEN BROWN

6. WHILE CHICKEN IS COOKING MELT THE BUTTER IN A SMALL BOWL ALONG WITH THE GARLIC

7. TRANSFER TO A LARGE BOWL AND ADD THE HOT SAUCE AND SALT. STIR TO COMBINE.

8. REMOVE THE WINGS FROM THE OVEN AND ADD TO THE BOWL AND TOSS WITH SAUCE.

9. SERVE WITH DESIRED CONDIMENTS LIKE, RANCH, BLUE CHEESE

 

 

 

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