Alton Brown Makes Buffalo Wings | Good Eats | Food Network

wings are covered with skin skin will stick to a hot piece of metal like a tone to a winter flagpole so you're gonna use racks which will help and you'll Lube them up liberally before you lay on the upholstery now if you want crispy skin and of course we do will need to pour on the heat 425 degrees should do the trick of course since they contain a little bit of fat odds are they'll be a bit of smoke but it'll be okay obviously if we roast the wings at 425 will get fabulous skin but too much smoke from all that tough fat ring during out to end up Perales sizing if we go with the lower temperature say 350 for longer time we'll stay beneath the smoke point of the fat we might get that crisp skin will also dry out the meat now we need another method so I'm thinking that the answer to our dilemma is to cook the wings twice starting with a wet method okay steam will provide the necessary heat to squeeze the excess fat out of those wings without overcooking or drawing the the meat or the skin there 24 pieces of chicken each one with plenty of room for steam to get in and around now speaking of steam we will bring to boil and your largest pot about an inch and a half of water and we'll bring that down to just a simmer and then lower in our luscious payload cover and I figure that 10 minutes should do the job just long enough for me to put away all these fans time to evacuate there's gonna be a good bit of steam so Don protection and open the lid away ah very good set those aside and can see by looking down in the water see all that schmaltz in there that means that we've rendered out a considerable amount of fat now once you akule these guys down I think that's a little tall for the refrigerator so we'll move them to a half sheet pan and cooling rack with a little bit of paper towel because those are gonna keep dripping [Music] now that they have chilled slide your wings into a 425 degree oven for 20 minutes oh and you're gonna want to trade out that paper towel for some parchment paper paper towels don't like high temperatures now let's talk sauce so we need three ounces of melted butter that's six tablespoons or three quarters of a stick now the microwave is the right tool for this mission but you want to avoid high power which can cause geyser like explosions as the water inside the butter begins to boil cutting into pieces helps with this as well while you're at it you might as well go ahead and toss in a cloves worth of minced garlic now make sure you mix this along with one half teaspoon of kosher salt in a big ol bowl big enough to to accommodate the tossing of the wings and of course if you want to up the garlic you could throw in another one maybe two minced cloves at this time there now whisk to combine in order for the sauce to properly marry with the skin it is imperative that this step be done while the wings are still hot the nice thing about this particular method is that even once saturated with sauce the skins will remain crispy you

Channel: Food Network

Views: 691,133

Keywords: food network, food, cooking, recipe, how-to, how to make, alton brown, alton, good eats, buffalo, wings, chicken, hot wings, buffalo wings, buffalo sauce, hot sauce, spicy, appetizers, apps, party, crowd, superbowl, game day, tailgate, how to make buffalo wings, chicken wings, wing recipes, buffalo wing recipe, party appetizers, chicken recipes, alton brown recipes, good eats recipesfood network, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe

Id: qfdAF62j8ZA

Length: 4min 3sec (243 seconds)

Published: Tue Jul 09 2019