Crispy Buffalo Chicken Wings

Buffalo Chicken Wings-1-2 One of my pet peeves is soggy, flabby chicken wings. The best wings are definitely in New York, where they are fried, not baked. In Florida, I don’t think I’ve ever eaten good chicken wings. Every time we order some, it’s such a disappointment, we just stopped. For some reason, they are always baked. Not my idea of a good wing.

When I watched Alton Brown preparing chicken wings and promising that they would be crispy, I knew I had to try it. His method is so unique, that it’s just fun to do. When we tried the wings with my husband and later served it to both our families on several occassions, everyone agreed that these were the best wings ever.

Crispy on the outside, moist meat on the inside, with a spicy, garlicky sauce to coat it. And guess what? You don’t need a fryer! That’s right, these wings are baked! I never thought crispy wings could be achieved in the oven, but with a little knowlege and just a wee bit of patience, you’ll be crunching on some wings in no time.

Alton Brown’s Buffalo Wings

Yields: 24-28 wings

Ingredients:

12-14 whole  chicken wings

4 Tablespoons of butter

1 small garlic clove, minced

1/4 cup hot sauce

salt, pepper

Start by preparing the chicken wings. Separate the wings at the joint and remove the tip. I like using kitchen shears for this, but a sharp chef’s knife works well too.  You can save the wings tips to use next time you make delicious homemade chicken broth:).  Place the chicken wings in a steamer basket over 1-2 inches of water and steam for 10-15 minutes. This process with render off some of the fat from the chicken skin on the chicken wings, which is the first step to crispy wings. Place the steamed wings on a rimmed baking sheet lined with a paper towel on top of a cooking rack. Place in the refrigerator for at least an hour. Air drying the chicken will also promote crispiness. The dry skin will become crisp faster. During baking, rendered fat and juices make the skin flabby and by first steaming the wings and then air drying, we resolved these problems.  Buffalo Chicken Wings-1-3 Preheat the oven to 400 degrees. Discard the paper towel under the cooking rack and replace with aluminum foil. Season the chicken wings with salt and pepper. Bake the chicken for 20 minutes, turn the chicken over and bake for another 20 minutes on the other side. When the chicken is almost done, melt the butter in a small saucepan, add the garlic, cook just until it’s beginning to send an aroma, about 30 seconds. Pour into a large bowl with 1/4 teaspoon salt and hot sauce.  

Toss the wings in the sauce and serve. Buffalo Chicken Wings-1-2

Crispy Buffalo Chicken Wings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 24-28 wings
Ingredients
  • 12-14 whole chicken wings
  • 4 Tablespoons of butter
  • 1 small garlic clove, minced
  • ¼ cup hot sauce
  • salt, pepper
Instructions
  1. Start by preparing the chicken wings. Separate the wings at the joint and remove the tip. I like using kitchen shears for this, but a sharp chef's knife works well too. You can save the wings tips to use next time you make delicious homemade chicken broth:).
  2. Place the chicken wings in a steamer basket over 1-2 inches of water and steam for 10-15 minutes.This process with render off some of the fat from the chicken skin on the chicken wings, which is the first step to crispy wings.
  3. Place the steamed wings on a rimmed baking sheet lined with a paper towel on top of a cooking rack. Place in the refrigerator for at least an hour. Air drying the chicken will also promote crispiness. The dry skin will become crisp faster. During baking rendered fat and juices make the skin flabby and by first steaming the wings and then air drying, we resolved these problems.
  4. Preheat the oven to 400 degrees. Discard the paper towel under the cooking rack and replace with aluminum foil. Season the chicken wings with salt and pepper.
  5. Bake the chicken for 20 minutes, turn the chicken over and bake for another 20 minutes on the other side.
  6. When the chicken is almost done, melt the butter in a small saucepan, add the garlic, cook just until it's beginning to send an aroma, about 30 seconds. Pour into a large bowl with ¼ teaspoon salt and hot sauce.

 

 

 

 

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Comments

  1. Iren says

    This sounds really good, it does takes some time but I really wanna try them. Olga did you say 20 min for each side?

      • Natasha says

        Thank you so much! I’ll try that! By the way, I wanted to thank you for all the wonderful recipes that you share! I made Easy Baked Chicken Wings (Куриные Крылышки) today and it was a big hit!

    • says

      No, Anna, hot sauce is not barbecue sauce. Usually, it will say hot sauce on the bottle, or buffalo wing sauce, or hot pepper sauce. My personal favorite is Frank’s hot sauce, the original kind.

  2. mrachka says

    Thank You for sharing this recipe. They are so delicious, my hubby love them. I have made this recipe like a dozen of times. Thank you so much again. God Bless You !!!

    • says

      Unfortunately, no. You can steam and air dry the chicken wings ahead of time, but you need to serve them right after baking them. They will not be crispy if you make them ahead of time.

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