That Superbowl was amazing! Patriots win…haters keep hating!
Not much could make yesterday’s Superbowl any better, besides maybe some delicious buffalo wings. It was my first attempt at making wings, but they were the perfect pairing to an evening of football. This recipe was really easy and they came out tender, crispy and spicy. If you don’t love buffalo style wings, you can put any type of sauce you want on these. I also made some homemade mac and cheese and topped off the menu with a few beers. Football may be over for the season, but that is no reason to not give these a try!
Adapted from Alton Brown
- 12 whole chicken wings
- 3 Tbs unsalted butter
- 1/4 cup Frank’s Buffalo Wings Sauce
Remove the tips of the wings and discard. Using kitchen shears or a knife, separate the wings at the joint. The wings we bought actually came separated so we didn’t need to do this step.
Bring a large saucepan with a steamer basket and about 1-inch of water in the bottom to a boil.
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 pat dry. Lay the wings out on a cooling rack set in a baking sheet lined with paper towels and place in the refrigerator for 1 hour. It is great that you can start these ahead of time and just do the next steps once you are ready to serve them.
Preheat the oven to 425 degrees.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 40 minutes, turning the wings over after 20 minutes. The meat should be cooked through and the skin should be golden brown.
While the chicken is roasting, melt the butter in a small bowl. Pour this along with the Frank’s hot sauce 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 while the wings are still hot. Serve warm with extra napkins.