Buffalo Hot Wings
I posted this last year and as noted below, I make them for TV Game Day, and also for dinner several times a year. This method cooks them crispy and tender, without deep frying. For a crowd the recipe can easily be doubled or tripled.
Over the years I've attended numerous buffet parties serving appetizers including Buffalo or Hot Wings, and of course they're scarfed up like crazy!
I decided to try making them, and didn't realize how easy it was. After checking several websites I settled on Alton Brown's method because it involved baking instead of deep frying.
His recipe: serves 4 - 6 for appetizers, but I make them for dinner, allowing 6 each, then serve a salad and/or another side dish.
My dollar store sells a 17 oz. bottle of Louisiana Chicken Wing Sauce for $1, which I use for marinades, basting, and hot sauce in a variety of meats, fish, and poultry dishes.
I buy a large sack of frozen wings ready to defrost and use, (a timer-saver) and take out what I need for the two of us. I also make them for TV sport "game day food."
Buffalo Hot Wings
12 chicken wings
6 Tabs. butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Blue Cheese dressing for dipping, optional
Place saucepan with steamer basket and 1-inch of water in the bottom, over high heat and bring to a boil. Place wings into steamer basket, cover, reduce heat to medium, and steam for 10 minutes. Remove wings and pat dry. Lay wings on a cooling rack set on a sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat oven to 425. Roast on middle rack of oven for 20 minutes. Turn wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While chicken is roasting, melt butter in a small bowl with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove wings from oven and toss in bowl with the sauce. Serve warm.
Serves 4-6 for appetizers, or 2 for dinner.
Estimated cost: $2.50 or less; $1.25 per dinner serving.