Buffalo Wings
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
55
Sourness
34
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
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
3
Remove the tips of the wings and discard or save for making stock
4
Using kitchen shears, or a knife, separate the wings at the joint
5
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes
6
Remove the wings from the basket and carefully pat dry
7
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
8
Preheat the oven to 425 degrees F
9
Replace the paper towels with parchment paper
10
Roast on the middle rack of the oven for 20 minutes
11
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown
12
While the chicken is roasting, melt the butter in a small bowl along with the garlic
13
Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine
14
Remove the wings from the oven and transfer to the bowl and toss with the sauce
15
Serve warm