This recipe produces some amazing hot wings! The only real change I made was in how I cooked the wings. I'm not a fan of the smell that deep frying makes (or the fact that it tends to linger for DAYS), so I used this technique to ensure the skin got just as crispy, with the meat just as tender and moist: If you've seen Good Eats, Alton Brown does a show on wings, where he explains how to "oven fry" the wings. The night before, you take a 6 to 8 qt pot, and one steamer basket per 10 wings (I usually make about 40 at a time... They go fast, so I have 4 steamer baskets). Stack the baskets one on top of the other, and arrange your wings, 10 on each teir. Add 1 inch of water to the pot over high heat, bring to a boil, then add the wings, and steam them for 10 minutes. Remove the wings and pat them COMPLETELY dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator overnight. The next night, dip each of the wings in buttermilk to dampen them slightly, and follow the recipe, baking at 425 for about 20 mins on each side, or until your wings are cooked through and are a beautiful crispy golden brown. Enjoy! :)
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