Sunday, August 12, 2012

Homemade Wings

Who doesn't love wings? I never really cared for them, and they slowly grew on me. I still don't care for deep fried wings, and I don't like buffalo sauce (um, yea, so I'm really different!), but I do like chicken. And the husband LOVES wings, so alas I found a recipe I can make! Thank gawd for the Food Network!

12 whole chicken wings
3 ounces unsalted butter
1 clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon salt

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, 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.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Cliff Notes Version:
Get some wings. Cheat. Get the little drummies that are all ready to go! Don't waste time or energy cutting and snipping.
Steam wings for 10-minutes. This helps gets some fat off the wings.
Elevate wings and let drain & chill for 1-hour. Somehow, someway, this is an important step.
Bake wings 20-minutes. Flip 'em over, bake 20 more minutes.
Coat in butter & sauce.
Eat wings!

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