Food TV

So I would normally try to post a nice family dinner here on Saturday, but since tomorrow is the “big game” I thought I would put up some fun stuff that you would normally have to get at a bar or something. It’s always nice to be able to make bar food in your own home. Hrm… What shall we make then? Well, I already told you about Paula’s oven fried potato wedges, but I didn’t put a recipe or anything. You can of course find that recipe on the food network site, I just can’t bring myself to post a recipe where you cover potatoes in mayonaisse and bake them. *shiver* Well, there was a new episode of Good Eats the other night. And it was all about buffalo wings…

“The Wing and I” opened with Alton Brown tending bar and discussing the varieties of fare that can be found in bars and pubs across America. Everything from fried cheese to the infamous nacho platter. But none hold the same place in the hearts of pubcrawlers everywhere, as the humble buffalo wing. Apparently first made by a bar owner in Buffalo NY who needed to feed her hungry college going son and his friends, the buffalo wing has become a standard of culinary comfort. The show then focuses on cooking the wings without actively deep frying them, and without setting off every smoke detector in your city. It seems, according to AB, the secret is to first steam the wings to reduce the fat content while keeping them moist. Then bake them to crisp the skin. Don’t forget to toss with the ever important sauce while the wings are still piping hot. This makes sure that the flavor gets infused into the entire skin without losing the crisp skin that you have worked so hard to get…

So, friends, go get a party pack of chicken wings, about 2 steamers, and a bunch of hot sauce!!! It’s going to be worth it!!!

Buffalo Wings Recipe courtesy Alton Brown, 2007
Show: Good Eats
Episode: The Wing and I

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.