I have a confession. I ate chicken wings six out of the seven days last week. I should probably be ashamed. Please don’t judge me. I just have a problem with food. Sometimes I get on a kick and then I can’t stop eating the same food for days at a time. Am I the only one? Please tell me someone else will eat the same food…Day. After. Day.
These homemade wings are perfectly crispy and the best part is that they are baked and have no breading! The recipe I used was based from one of my favorite people ever, Alton Brown. I love that man. I think my dream cooking day would be Alton Brown on my left and Ina Garten on my right. Could you imagine? Ina would be there in her denim glory saying things like “good vanilla” and “how bad can that be?” Alton would be there with his crazy flame decal mixer saying things like “golden brown and delicious” and “oh bother!” I would be there just staring in disbelief that these two people are in my kitchen. Then I would cringe with embarrassment because they would open my oven and the handle would fall off. I swear my oven hates me. That damn handle just won’t stay put.
Baked Garlic Buffalo Wings
Yield: 12 chicken drumettes
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
12 chicken drumettes (6 wings and 6 legs)
4 ounces unsalted butter
2 tablespoons minced garlic
1/4 cup hot sauce (I like Frank's Red Hot)
Source: Slightly adapted from Alton Brown
Lay paper towels down onto a rimmed baking sheet. Add a cooling rack (one that fits the rimmed baking sheet would be best) and set aside.
Add 2 inches water to the bottom of a pot, add in a metal steamer basket. Cover with a lid and when it starts boiling turn the heat down to medium and add the wings into the steamer basket. Steam the wings for 10 minutes.
Once the wings have been steamed add them to the cooling rack and pat dry. Add wings to the refrigerator and let the wings skin dry.
Preheat oven to 425 degrees.
Replace the paper towels with parchment paper or a silpat. Add wings to the oven and bake on one side for 20 minutes. Flip the wings and cook on the other side for 20 minutes.
Once the wings are almost done baking start the sauce. In a large skillet melt the butter over medium heat. Add in minced garlic and sauté for a few minutes until the garlic is fragrant but do not let it burn.
Take the pan off the heat and whisk in hot sauce. Whisk the sauce until it is combined and creamy. Add wings to the sauce and turn to coat. Serve immediately.
Note: This recipe can be easily doubled...or tripled :)