We tried this over the weekend very simple but very good, added some cayenne for a little kick.
PrintRecipe:Melt in Your Mouth Chicken Wings
PrintRecipe:Melt in Your Mouth Chicken Wings
Chicken Wings
- Thread starter ddsmit
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Marinate wings in buttermilk then dredge in seasoned flour.
Deep fry the wings and drain on paper.
Use a big bowl and in batches toss a few wings at a time in Crystal Hot Sauce.
If you like hot wings you should like this. Different taste than Tabasco, hot with a slight sweetness to it.
Deep fry the wings and drain on paper.
Use a big bowl and in batches toss a few wings at a time in Crystal Hot Sauce.
If you like hot wings you should like this. Different taste than Tabasco, hot with a slight sweetness to it.
Here's a more healthy version by Alton Brown. I have made it several times and it's good! I love all kinds of wings 
Buffalo Wings Recipe : Alton Brown : Food Network
Buffalo Wings Recipe : Alton Brown : Food Network
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I'm going to try this today. They'll be my "lunch" about halftime. I've got a vegetable steamer that I'll use to steam the wings first... I'll let you know how they turn out.Here's a more healthy version by Alton Brown. I have made it several times and it's good! I love all kinds of wings
Buffalo Wings Recipe : Alton Brown : Food Network
Ok, I have a question that maybe some of you chefs could help me out with. The instructions say:Here's a more healthy version by Alton Brown. I have made it several times and it's good! I love all kinds of wings
Buffalo Wings Recipe : Alton Brown : Food Network
This makes it seem like you're supposed to cook the wings on the cooking rack over parchment paper. But to me, it would make sense to remove the cooling rack and cook the wings directly on the paper. I'll be using one of those air-bake cookie sheets. Thoughts?Alton Brown said:
Cooking them on a rack will keep them from laying in chicken grease as they cook. It will allow the sauce to stick to them better.
Just wanted to let everyone know that Alton Brown's steamed/roasted wing recipe is good stuff! I used salted butter and left the kosher salt out, but man they were good.
I wasn't too impressed with the look of steamed wings, but once roasted, they were fine. I cooked them on the rack over parchment paper (I could have saved the $5 on the paper and just cooked them over aluminum foil IMO) and they weren't greasy in the least.
If you're looking for some "light" wings that don't sit heavy on the stomach, these are a good bet.
I wasn't too impressed with the look of steamed wings, but once roasted, they were fine. I cooked them on the rack over parchment paper (I could have saved the $5 on the paper and just cooked them over aluminum foil IMO) and they weren't greasy in the least.
If you're looking for some "light" wings that don't sit heavy on the stomach, these are a good bet.
All that paper is for is to make clean up easier. You are right you could have used foil.
I just used foil instead of paper. These are close enough to fried that you hardly know the difference. Dress them anyway you want, Buffalo style, Jerk, barbecue,...whatever...it's all good
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