Chicken Wings

I go through major phases when it comes to food. For a certain amount of time I will only want a certain dish until I over do it and get sick of it. In Jr. and Sr. it was Kraft Dinner, a little while ago with was grilled cheese sandwiches with tomato soup, and now it is chicken wings.

I have always had a great fondness of chicken wings, but now it is a full-blown obsession. Anytime I am asked what I would like for dinner, my first response is wings. I have taken to making my own wings at home, they are quite inexpensive and better for you than the restaurant wings. I bake mine. I always had a problem with the cooking process. I would crank the heat to get a crisp, juicy wing, but I would end up smoking myself out of the house. If I cooked it at a low temperature they would take forever and dry out. Then, thanks to Alton Brown, I learned how to make the perfect chicken wing. You steam them before you bake them!

The recipe is for buffalo Wings, obviously you can flavour them anyway you would like.
Last time I did wings I tossed them in lemon juice then salt and pepper.
It takes a little while, but the result is well worth it.


• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon 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.
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.Picture 118Picture 115

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One Response to Chicken Wings

  1. Jenny says:

    Looks good – I will have to try the steaming trick.

    Sobeys sells a really good wing too – Chili Lime I think they are – they are our fav for sure.

    To get them crispy I cook them for longer than they tell me too and then I throw on the broiler for a bit – crisps them right up. (plan for about 1 hour of cooking from frozen)

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