These wings were spectacular.
I can honestly say they were just as good or better than any Buffalo Wings I've ever tried.
And they're BAKED!
The trick, which I got from a recipe by Alton Brown, is to steam them first. It helps break down and get rid of some of the fat from the skin so they get a better finish in the oven.
I don't even know what else to say about them. Super easy and delicious. Great football food.
Give them a try...you won't be disappointed.
1 tbsp Vegetable Oil
Salt and Pepper
1/4 cup Frank’s Hot Sauce
Pinch of Garlic Powder
Bring a pot with water and a steamer basket to boil. Water should not be touching the basket.
Remove wing tips from chicken (save for stock if desired)
and split the rest of wings in two, at the joint. Add the wings to the steamer
and steam for 10 minutes. Remove to a wire rack set over a paper towel lined
baking sheet and let cool; refrigerate 1 hour.
Prepare hot sauce by combining Frank’s, butter, fresh
cracked black pepper and a dash of garlic powder in a large bowl. Microwave for
30 seconds and stir until butter is melted. Remove 1 tbsp of sauce to a small
dish and reserve to brush chicken during cooking.
Remove paper towel lining from the baking sheet and brush
both sides of wings with a light coating of vegetable oil along with a small
pinch of salt and pepper.
Bake for 15 minutes. Remove from the oven and brush with
a light coating of the reserved tbsp of hot sauce; turn the wings over and
brush other side; return to oven for 15 minutes more or until cooked through. Remove
from oven and add to the bowl containing hot sauce; toss to combine.
Serve with Light Blue Cheese Dip, carrots and celery.
1/2 cup plain nonfat Greek Yogurt
3 tbsp Blue Cheese, crumbled
1 small Clove of Garlic, minced
Combine all ingredients in a medium size bowl and stir to
Labels: appetizers, blue cheese dip, buffalo wings, low fat, poultry