Alton Brown's Chicken Wings

By GratefulSea

This recipe is unusual in that it calls for cooking the wings twice, first by steaming to render out some of the fat, then by roasting at a high temp to crisp up the skins. The hot sauce recipe I've tagged on to this is my own.

Ingredients

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon kosher salt
• HOT SAUCE
• 2/3 cup (Frank's) Hot Sauce
• 1/2 stick butter or Smart Balance
• 1-1/2 Tablespoon white or cider vinegar
• 1/4 teaspoon Worcestershire Sauce
• 1/4 teaspoon cayenne
• 1/8 teaspoon garlic powder
• salt, to tast
• Optional additions: ketchup, honey, celery seed, Adobo sauce

Details

Servings 4
Preparation time 15mins
Cooking time 115mins
Adapted from foodnetwork.com

Preparation

Step 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.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. 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.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, stir together all the Hot Sauce ingredients, in a small saucepan over medium heat. Cook, stirring, for about 5 minutes.

Pour the sauce into a bowl large enough to hold all of the chicken. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.