I love wings. They're good finger food.
But it's even better when you make it yourself.
The only tried and true method of making wings that I've come to enjoy is through Alton Brown.
Every time I've made it, it's come out spectacular.
What I did was that I broke down approximately a 3 lb bag of wings (that I got for cheap at an Asian market)
and steamed them
With the extra bits, I and the water that was left from the steamed chicken I went ahead and made broth out of.
Either way, the end result of the wings (and the trimmings) is completely fail safe...The wings are healthy AND delicious!....If anything, I'd have to thank Alton Brown for these 'Good Eats'!
Alton Brown's Buffalo Wings
- 12 whole chicken wings (about 3 pounds) *Personally...I never count how many whole wings I have*
- 3 ounces (6 tablespoons) unsalted butter
- 1 small clove garlic , minced
- 1/4 cup hot sauce *In this case I had used Rufus Teague's "Touch O' Heat"
- Kosher salt
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.