I think there may be a law that mandates serving Buffalo Wings at Super Bowl Parties. If not, there should be! It’s inconceivable that you would even consider having a game day party without Buffalo Wings.
But, who wants to stand in a kitchen over a hot frying pan while grease spatters everywhere? I know, I don’t! You might be rolling your eyes about now because you have tried other baked Buffalo Wing recipes that never quite lived up to their promise of tasting like the real thing.
But this recipe is different. I won’t go so far as to try to tell you this baked recipe is healthy, but it is less un-healthy than the fried version! And, the best part is, I guarantee you that your wing aficionado friends will never be able to tell the difference. To put this recipe to the test, I had my son, who has never met a fried chicken wing he didn’t like, come over and be my taste tester. He was skeptical at first because I have tried out other baked wing recipes on him and he didn’t think this one would be any different.
Well, guess what? He dove in and never looked back. He gave a hearty “thumbs-up” and had to agree that these wings were indeed as good, if not better than the deep-fried kind.
Interested in other great Super Bowl Food Ideas? Check out my Skillet Macho Nachos, Easy Pigs in a Blanket and Buffalo Chicken Dip. Still need more? Check out the appetizer section of my recipe index.
**As a side note, the beautiful yellow plate that is shown in the main photograph was made for me by my daughter over 15 years ago. She made me an entire set, each plate a little different, and I have always loved them.
So, now that I have your attention let’s get started and gather your ingredients which include: what else but chicken wings. You can use either part, the drumette or flapper, or both. For the sauce, you will need butter, garlic, and hot sauce. Or if you want to cut out this step, just buy a bottle of Franks Wing Sauce!
This recipe or cooking method was originally developed by Alton Brown, and while easy, does require some pre-planning and lead time. The wings need to be steamed and then put in the refrigerator to dry out for at least 1 hour before baking them. So plan accordingly.
To begin, fill a large saucepan with approximately 1 inch of water and place over high heat. Bring to a boil. Add a steamer basket and place your wings in the basket. Cover and steam for 10 minutes. This steaming process renders some of the fat out of the skin.
Once they have steamed, remove the wings from the basket and place on a wire rack to cool. Pat dry and refrigerate uncovered on the rack, for a minimum of 1 hour, or up to 24 hours. This allows all of the moisture in the skin to evaporate.
When ready to bake, preheat your oven to 425 degrees.
Place the wings on a rack, on a baking sheet covered with foil. Bake for 20 minutes. Using tongs, turn the wings over and bake for another 20-25 minutes, or until the wings are golden brown.
In the meantime, combine the melted butter, minced garlic, and hot sauce in a small dish and mix well. Serve either on the side, or pour over your wings.
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