Crispy Steamed and Roasted Buffalo Wings
Elevate your game-day experience with these mouthwatering Crispy Steamed and Roasted Buffalo Wings. Inspired by Alton Brown's genius culinary techniques, this recipe promises juicy meat enveloped in a flavorful, crispy skin. By steaming the wings first, you lock in moisture, ensuring they remain tender, while roasting them at a high temperature creates that perfect crunch. Toss them in a homemade spicy garlic butter sauce for a sensational kick. Your friends and family will be reaching for seconds, begging for more of these irresistible wings!
4
Servings
360
Calories
5
Ingredients
Ingredients
whole chicken wings
12 (Remove tips and cut at the joint)
unsalted butter
3 (Melted)
garlic clove
1 (Minced)
hot sauce
1/4 cup (N/A)
salt
1/2 teaspoon (N/A)
Instructions
1
In a 6-quart saucepan, set up a steamer basket with 1 inch of water on high heat and cover it. Bring the water to a boil.
2
While the water heats, prepare the chicken wings by trimming the tips and cutting them at the joint to separate into drumettes and flats.
3
Once boiling, place the chicken wings in the steamer basket, cover, and reduce the heat to medium. Steam for 10 minutes, allowing the wings to cook through while retaining moisture.
4
Remove the wings from the steamer and pat them dry using paper towels. Spread them out on a cooling rack set over a half-sheet pan and refrigerate until they are cold, about 30 minutes. This step is crucial for achieving the crispy texture.
5
Preheat your oven to 425 degrees F (220 degrees C). Line the half-sheet pan with parchment paper for easy cleanup.
6
Transfer the cooled wings to the preheated oven and roast for 20 minutes, then carefully turn them over and continue to roast for another 20 minutes or until the wings are golden brown and crispy.
7
Meanwhile, in a small bowl, melt the unsalted butter with the minced garlic in the microwave or on the stove over low heat.
8
Once melted, combine the garlic butter with hot sauce and salt in a large bowl, stirring well to create a smooth sauce.
9
Remove the wings from the oven and immediately transfer them to the bowl with the sauce. Toss the wings in the sauce until they are evenly coated.
10
Serve these wings hot with your favorite dipping sauces, like Ranch or Bleu Cheese, and enjoy!
Nutrition Information
27g
Fat
1.5g
Carbs
25.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking technique for these Buffalo wings?
The wings are first steamed to lock in moisture and render fat, then refrigerated to dry out the skin, and finally roasted at a high temperature for crispiness.
Who inspired this specific wing recipe?
This recipe is inspired by the culinary techniques of Alton Brown.
How long do the wings need to steam?
The wings should be steamed in a basket over boiling water for 10 minutes.
Why is refrigeration necessary after steaming?
Refrigerating the wings for 30 minutes is a crucial step for achieving a crispy skin texture during the roasting process.
What oven temperature is required for roasting?
The oven should be preheated to 425 degrees F (220 degrees C).
How long do the wings roast in the oven?
Roast for a total of 40 minutes, turning them over halfway through at the 20-minute mark.
What ingredients are in the homemade buffalo sauce?
The sauce consists of melted unsalted butter, minced garlic, hot sauce, and salt.
How many wings does this recipe require?
The recipe calls for 12 whole chicken wings, which are then trimmed and separated.
How should I prepare the chicken wings before cooking?
Trim the tips and cut the wings at the joint to separate them into drumettes and flats.
What equipment is needed for the steaming process?
You will need a 6-quart saucepan and a steamer basket.
Should the wings be dried before refrigeration?
Yes, after steaming, remove the wings and pat them dry using paper towels before placing them in the refrigerator.
How many calories are in one serving?
One serving contains approximately 360 calories.
Is this recipe low-carb?
Yes, with only 1.5g of carbohydrates per serving, it is a low-carb option.
How much protein is in a serving of these wings?
Each serving provides 25.5g of protein.
What is the recommended way to melt the butter for the sauce?
You can melt the butter with minced garlic in the microwave or on the stove over low heat.
How many servings does this recipe yield?
This recipe makes 4 servings.
What dipping sauces pair well with these wings?
Ranch or Bleu Cheese dressings are recommended dipping sauces.
Should I use parchment paper for roasting?
Yes, lining the half-sheet pan with parchment paper is recommended for easy cleanup.
When should the sauce be applied to the wings?
Immediately after removing the wings from the oven, transfer them to the sauce bowl and toss to coat.
How much fat is in this recipe?
There are 27g of fat per serving.
Is the garlic in the sauce fresh or powdered?
The recipe calls for 1 fresh minced garlic clove.
What amount of hot sauce is used?
The recipe uses 1/4 cup of hot sauce.
Can I leave the wing tips on?
The recipe recommends removing the tips to properly separate the wing into drumettes and flats.
What pan setup is used for the refrigeration step?
Spread the wings on a cooling rack set over a half-sheet pan.
Is this dish considered an appetizer?
Yes, it is tagged as an appetizer and is perfect for game-day events.
Does the recipe include any sugar?
No, there is no sugar listed in the ingredients or nutritional data.
Is the roasting done on high or low heat?
Roasting is done on high heat (425 degrees F) to achieve a crispy texture.
How much salt is added to the sauce?
The recipe calls for 1/2 teaspoon of salt.
Why is steaming beneficial for the meat?
Steaming ensures the meat remains tender and juicy by retaining moisture while the skin prepares to crisp up.
Can I use salted butter?
The recipe specifies 3 tablespoons of unsalted butter; if using salted, you may want to reduce the additional salt.