Spicy Buffalo Wings

Look closely and you'll see the dip at the end of the plate!

I was looking for a quick and simple recipe for buffalo wings when my search led me to (my favorite - of course!) Alton Brown's recipe. I was intrigued upon reading it because it called for steaming the chicken before putting it in the oven. Also, it only had 5 ingredients, which was very unlike Alton (see Thanksgiving turkey recipe). 

Later on, I found out that steaming the chicken and patting it dry with a paper towel would make for crispier skin, and a healthier version of buffalo wings since most of the fat has been rendered out. This recipe is really delicious, and the spice is toned down with the butter. Definitely one to make again and again! 

What you need:

12 pieces chicken wings
3 tablespoons unsalted butter, melted
1 clove of garlic, minced
2 tablespoons sriracha
1/4 teaspoon kosher salt


What to do:

Place chicken wings in a steamer and steam for about 10 minutes. Remove and pat dry using a paper towel. Lay the wings on a cooling rack lined with paper towels and refrigerate for at least an hour.

Preheat your oven to 425°F.  Line a sheet pan with parchment paper and place the wings about an inch apart from one another. Roast on mid rack for about 15 to 20 minutes, then turn the wings over and cook for 20 to 30 minutes more.

While the skin is roasting, combine all the remaining ingredients in a big bowl and mix well. Remove wings from the oven, transfer to the bowl and toss with the sauce. Serve with your favorite dip.


Tips, Tricks and Tweaks:

1. As always, it is important to wash your hands, especially when handling chicken.
2. Use Tabasco if you don't have Sriracha available.
3. If using salted butter, skip the kosher salt.
4. Importance of the refrigeration part - the paper towels would absorb more liquid from the chicken and would make skin crispier!