Crispy Buffalo Chicken Wings
March is one of my favorite months. Not only does the weather get a little warmer, the days get a little longer, it’s my sister, Zarna’s birthday month, and it is home to one of the best sporting events ever – MARCH MADNESS.
I’m a huge sports fan and I can’t stop watching college basketball. March Madness is all about school spirit, excitement, winning, losing, elation, and writing one’s place in history. It’s the entire package, as far as I’m concerned. Even before I went to college at Vanderbilt, I’ve been a die hard Commodores fan. There is no other team that I root for. Hopefully, it’s our year.
But while I’m watching the game, a guy like me needs some snacks. The perfect game time snack, in my opinion, are these incredibly crispy buffalo chicken wings. My biggest pet peeve is ordering wings at a bar and getting this sloppy and soggy chicken wing drenched in sauce. It’s an abomination. Why fry something if you are going to serve it soggy? Why drench something in a ton of sauce? The perfect chicken wings are all about balance. Cooking the wings until the skin is shatteringly crisp and then coating it in just enough sauce – strictly for the taste. In this manner, chicken wings are some of the tastiest foods you can eat. Leave those soggy bar wings at home and elevate your game.
I always use Sriracha hot sauce – it’s my absolute favorite. You could use your favorite – like Louisiana, Cholula, or Texas Pete – or try something like Jamaican Pick-a-peppa sauce. It’s all delicious!
Crispy Buffalo Chicken Wings
(recipe from Alton Brown)
12 whole chicken wings
3 oz butter, unsalted
1 small garlic clove, minced
1/4 cup hot sauce (I love using Sriracha!)
1/2 teaspoon of 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.
On the next step, you can either roast or fry the wings. If you want really crispy skin, I would suggest frying. Roasting will yield crisp skin, but it will get a little bit soggier after applying sauce.
TO ROAST: 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.
TO FRY: Bring a small deep fryer or pot of oil to about 360 degrees. Drop the chicken wings in the fryer and cook for about 7-8 minutes, until they are cooked through, golden brown, and crispy. Drain on paper towels.
While the chicken is roasting/frying, 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 combine.
Remove the wings from the oven/fryer and transfer to the bowl and toss with the sauce. Serve warm
Gear up for the big game. GO DORES!