Alton Brown
has to be one of my favorite people from the Food Network...all of his shows are crazy good
-&-his personality is killer!?!
So when I went looking for a wing recipe for friend to use for her Super Bowl he was my go to guy -&- here is what I found...
For Super Bowl Sunday, try tackling hot wings Alton-style, with a little science in your back pocket and a trick play up your sleeve. You’ll score a perfect touchdown, guaranteed, with these crispy-skinned wonders. Here are some of his hot wing secrets, step-by-step.
Steaming?: First, Alton loads up a steamer basket (yes, the one you usually use for broccoli) with the raw chicken wings and steams them for 10 minutes. Why would you do this? The extra fat will melt off and drip away into the pan, so you’ll be able to cook them at a higher heat later without smoking up your kitchen. And high heat = crispy skin.
Drying: The steamed wings get spread onto a cooling rack set over a half sheet pan lined with paper towels, and the whole thing hangs out in the fridge for an hour. The cool air from the fridge dries out the skin completely, so a crisp cook-up is imminent.
Baking: Then the wings are baked, not fried. They contain enough fat to fry themselves when cooked at a high temperature, so no need to heat up vats of hot oil. And yes, they’re baked, but not at all healthy, light or slimmed down.
Saucing: Alton tosses the baked wings in a simple, classic hot wing sauce of melted butter and hot sauce (my favorite is Frank’s Red Hot Sauce). If you want the sauce to stick to the wings, make sure to do this step right away, while the wings are still hot out of the oven. And don’t worry, the super crispy skin won’t get soggy soon.
I am thankful for Hot Wings because they make me very happy!?!
has to be one of my favorite people from the Food Network...all of his shows are crazy good
-&-his personality is killer!?!
So when I went looking for a wing recipe for friend to use for her Super Bowl he was my go to guy -&- here is what I found...
For Super Bowl Sunday, try tackling hot wings Alton-style, with a little science in your back pocket and a trick play up your sleeve. You’ll score a perfect touchdown, guaranteed, with these crispy-skinned wonders. Here are some of his hot wing secrets, step-by-step.
Steaming?: First, Alton loads up a steamer basket (yes, the one you usually use for broccoli) with the raw chicken wings and steams them for 10 minutes. Why would you do this? The extra fat will melt off and drip away into the pan, so you’ll be able to cook them at a higher heat later without smoking up your kitchen. And high heat = crispy skin.
Drying: The steamed wings get spread onto a cooling rack set over a half sheet pan lined with paper towels, and the whole thing hangs out in the fridge for an hour. The cool air from the fridge dries out the skin completely, so a crisp cook-up is imminent.
Baking: Then the wings are baked, not fried. They contain enough fat to fry themselves when cooked at a high temperature, so no need to heat up vats of hot oil. And yes, they’re baked, but not at all healthy, light or slimmed down.
Saucing: Alton tosses the baked wings in a simple, classic hot wing sauce of melted butter and hot sauce (my favorite is Frank’s Red Hot Sauce). If you want the sauce to stick to the wings, make sure to do this step right away, while the wings are still hot out of the oven. And don’t worry, the super crispy skin won’t get soggy soon.
I am thankful for Hot Wings because they make me very happy!?!
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