The final product was very crunchy, not breaded nor greasy. The best way to serve is absolutely naked...ok, maybe some salt and pepper!
From Foodnetwork.com:
Alton Brown's Buffalo Wings
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
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.
2. 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. I put 20 wings in all at one time.
3. Preheat the oven to 425 degrees F.
4. Replace the paper towels with parchment paper (or wax 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. Watch this carefully, it depends on size of your wings. If you let it go too long, you'll be waving at your smoke detector.
5. While the chicken is roasting, melt the butter in a small bowl along 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.
6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
We made 20 wings at one time and 4 sauces/rubs. The best sauce was not the one listed in the recipe. It was actually a marinade from Safeway 'Soy Honey Garlic'.
Family Factor: Great!
Stomach Factor: depends on the sauce, naked are mild
Time Factor: long, but worth it
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