Wednesday, February 10, 2010
Ah yes the good ol' tasty buffalo wing. Probably the most known finger food eaten during the Ssuperbowl. I'm not really a football fan. Quite frankly, I don't even understand how it's played. All I know is there's two teams -- one will win and one will lose. But one thing's for sure I've got to have my wings on Superbowl Sunday. Once in a while I'll eat it up on other occasions, but Superbowl is a must.
Now I wasn't sure as to how to actually make it without deep-fry. If you've been following this blog long enough, you'd know that I try to avoid frying as much as possible. so in came Alton Brown to the rescue. Not really in person, but via Good Eats recipe. I actually made two kinds of wings for my little Superbowl munchies, along with some guacamole and tortilla chips. Here's number one. I pretty much stuck to the recipe except that don't have one of those oven-safe wire racks, for the drippings, so I just laid them on the parchment paper and roasted. It still came out pretty awesome. I added some red pepper flakes, too. Chicken goodness with all that heat. Mwhahaha.... I served this with some ranch dressing.
Makes 1 dozen
Garlic Buffalo Wings
adapted from Good Eats
1 dozen wings separated with tips removed.
1 Tbsp unsalted butter - melted
1 tsp crushed red pepper (or more to your liking)
1 large garlic clove - minced
2 Tbsp hot sauce (or more to your liking)
pinch of salt to season
Steam the chicken on a metal steamer or steaming basket on medium heat for 10 minutes. Do not use the bamboo kind. Then pat the chicken dry and place them on a cooling rack or a baking pan with paper towels underneath. Place in the fridge for 30 minutes.
Preheat your oven to 425˚F
Place the chicken on a parchment paper lines baking sheet and roast for 20 minutes. Give the chicken turn halfway through for an even browning or until the skins are golden brown.
While the chicken cooks, prepare the hot sauce mix. Combine the butter, garlic, red pepper flakes and hot sauce in a large enough. Season with a little salt. Then toss the nicely roasted chicken pieces until they are coated with the mixture.
Serve warm with some ranch or blue cheese dressing with some carrots and celery sticks.