Buffalo Wings

Mmmmmmm. Yummy!


I can eat some wings, let me tell ya. You'll think these are deep-fried, but they are not.

I made one batch with a Teriyaki sauce, and the other with a more traditional hot wing sauce. The original recipe came from Alton Brown.

Makes: 2 dinner servings, or 4 appetizer servings
Prep time: 1 hour 15 minutes
Cook time: 40 minutes
Printable Recipe

Ingredients:

• 12 whole chicken wings
• Hot wing sauce (see below)
• Teriyaki sauce (see below)
• Ranch or blue cheese dressing, celery, carrots for serving

1. Fill a large pot with steamer basked with 1" of water. Bring to a boil over high heat.

2. Remove tips from wings and separate at the joint. Place wings into the steamer basket and put into the pot. Reduce the heat to medium and cover. Steam for 10 minutes. Remove to a paper towel-lined plate to dry, then place in the fridge for 1 hour.

3. Preheat oven to 425 F.

4. Line a sheet pan with parchment paper. Add wings and roast for 20 minutes. Turn over and cook another 20 minutes or until the wings start to turn golden.

5. Place sauces into two large bowls. Divide wings between bowls. Stir to cover well. Serve warm with celery, carrots, and ranch or blue cheese dressing for dipping.

Hot Wing Sauce

Ingredients:

• 5 T butter
• 1 clove garlic, minced
• 1/4 cup hot sauce (I used Frank's)
• 1/2 t salt

1. Melt butter. Stir in garlic, salt and hot sauce.

Teriyaki Wing Sauce

Ingredients:

• 1/4 cup soy sauce
• 1 T honey
• 3 T orange juice
• 1 T brown sugar
• 1 t sesame oil
• 1 clove garlic, minced
• 1 T fresh ginger, minced

1. Add all ingredients to a medium saucepan. Bring to a boil, reduce to a simmer, and simmer for 2 minutes, stirring often.