Content of the material
- 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. Read more at: http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html?oc=linkback
How to make Ultra Crispy Buffalo Wings in the Oven
The 2 unique steps in this recipe that make all the difference are:
1. baking powder (secret ingredient!) – tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. bake on low then high – usually, the fat under the skin is part of the reason why baked wings don’t get really crispy. In this recipe, we start at a low temp first which melts the fat under the skin, then we crank up the oven which makes the skin super crispy!
Crispy wings + spicy, buttery Buffalo Sauce + earthy, creamy blue cheese dip + fresh, crunchy celery = MAGICAL COMBINATION
I don’t know who discovered it, but they deserve a Nobel Prize. I remember the first time I tried it, I squinted at the celery sticks and thought, “who would bother with them?”. But they work! It’s like the perfect way to reboot your taste buds in between each wing!!
I’m so obsessed with wings I even made a Chicken Wings cookbook!!
You’ll make a total mess of yourself eating them. It’s just not possible to eat wings elegantly. You’ll get Buffalo Sauce smeared all around your mouth. You’re doing well if your shirt stays clean.
But that’s all part of the Buffalo Wings experience, right?? The dramatic clatter as you toss the naked bones into a bowl. Smack you lips. Suck each finger clean.
Dive in for another.
YES PLEASE. – Nagi x
Step 1: IngredientsWings
- 1/2 as many whole chicken wings as you’d like to serve
- Salt and pepper
- 3/4 cup Franks Red Hot Original hot sauce
- 1/2 cup butter
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup brown sugar
- 4 large carrots
- 4 pieces of celery
- 2 1/2 ounces blue cheese
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/4 teaspoon sugar
- 2 teaspoons white wine vinegar
- 1/8 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- salt and pepper
Recipe courtesy Alton Brown, 2012
6 small apples at room temperature, Pink Lady, Gala, or McIntosh 14 ounces granulated sugar, approximately 2 cups 15 ounces light corn syrup, approximately 11/3 cups 2/3 cup water 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon oil 15 to 20 drops red liquid food coloring
Special Equipment: 6 sets of chopsticks
Place 3 inches of water in a 3 1/2 quart saucepan and bring to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, one at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside.
Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes. When the syrup reaches temperature, take off the heat and remove the thermometer. Add the cayenne, cinnamon oil and food coloring, stir thoroughly to combine. Cool for 3 minutes or until bubbles calm and begin to subside.
Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in wax paper and plastic wrap or store for 2 to 3 days in an airtight container.
Yield: 6 candy apples * * *
Alton Brown’s Nog of Ages
Recipe Courtesy Alton Brown, 2012
12 large chicken eggs (see note) 1 pound sugar 1 pint half n half (see the other note) 1 pint whole milk 1 pint heavy cream 1 cup jamaican rum 1 cup cognac 1 cup bourbon 1 tsp freshly grated nutmeg (plus more for serving) 1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get. * * *
Step 11: Serve and Enjoy
Serve the wings with blue cheese sauce, carrots, and celery. The general theory on eating hot wings is to dip a wing in blue cheese dressing and nibble, tear and suck all the meat off the bone. Extra points if you eat the cartilage and clean the bone! Then, dip and munch a carrot, dip and munch a celery, and repeat 100’s and 100’s of times.In case you haven’t figured this one out by now, hot wings are especially good when eaten in mass quantity and paired with a cold beer.