I’ve had a hankering for chicken wings lately. Buffalo chicken wings to be exact. Maybe it’s the memory of that brief stop at the Anchor Bar at the Buffalo airport recently. (It was great to finally taste “the original” after all these years :)
To recreate them at home, I thought I’d try the Alton Brown recipe, which appealed to me because they aren’t fried. Not that they’re that much better for you (they are dipped in butter, after all) but because deep frying is messy and well … I hate mess. As always, Alton never disappoints. They were great!
We had several hot sauces around (including Texas Pete’s), so we did up a few wings with each hot sauce and did a blind taste test to find out which one was the best. The winner? Frank’s™ Buffalo Wing Sauce (everyone agreed!). I definitely recommend it with these wings as the result was oh-so-close to my memory of the Anchor Bar wings! Serve with carrot and celery sticks and Blue Cheese Dip (recipe below).
Buffalo Wings with Blue Cheese Dip
Summary: These are classic buffalo wings, that are easy to make at home.
- 12 whole, fresh chicken wings (when cut, will make 24 pieces)
- 3 ounces unsalted butter (6 Tbsp. or 3/4 of a stick)
- 1 small clove garlic, minced
- 1/4 cup hot sauce (recommend Frank’s ™ Buffalo Wing Sauce)
- 1/2 teaspoon kosher salt
- Blue Cheese Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 green onions, finely chopped
- 1 tablespoons dried parsley (or fresh, if you have it)
- 2 ounces blue cheese, crumbled
- Garlic salt, to taste
- 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. Using kitchen shears or a knife, separate the wings at the joint into two pieces. 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. (Important to use the cooling rack and refrigerate the full hour as this dries the skin of the wing to get a crispy wing without the frying part).
- Preheat the oven to 425° F.
- Replace the paper towels on the baking sheet with parchment paper and place the wings either directly onto the parchment or just transfer the rack with the wings if your rack is oven-proof and your prefer. 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 with celery and carrot sticks and Blue Cheese Dip (recipe below).
- You can tweak the butter/hot sauce ratio to your taste. If you find them a bit too buttery, simply reduce the amount of butter a bit and up the hot sauce a bit or vice versa.
- For the blue cheese dip
- Combine all ingredients in a bowl. Cover and chill in the refrigerator until serving
Prep time: 15 min | Cook time: 25 min | Total time: 2 hours 40 min
Number of servings (yield): 6
Adapted from an Alton Brown recipe