Time: 2 hours 15 minutes
Complexity: easily
Servings: 6

For tender, juicy wings, follow Alton Brown's recipe by marinating them in a simple mixture of butter and hot sauce, steaming them to remove excess liquid, and then frying them until crispy.

Ingredients:

• 12 whole chicken wings (about 1.3 kg)
• 90 g (6 tbsp) unsalted butter
• 1 small clove of garlic, minced
• 1/4 cup hot sauce
• Coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, hot sauce, garlic

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Preparation:

Step 1
• Place the steamer basket in a 6-quart saucepan, add 2.5 cm of water, set over high heat, cover and bring to a boil.
Step 2
• Remove the wing tips and discard them, or save them for making the broth. Using kitchen scissors or a knife, cut the wings at the joints. Place the wings in a steamer basket, cover with a lid, reduce the heat to medium, and steam for 10 minutes. Remove the wings from the basket and pat dry.
  
  Place the wings on a wire rack set over a paper towel-lined baking sheet and refrigerate to dry for about 1 hour.
  
  Preheat oven to 220°C.
  
  Remove the paper towels and replace them with parchment paper. Bake in the middle of the oven for about 20 minutes. Turn the wings over and cook for another 20-30 minutes, or until the meat is cooked through and golden brown.
Step 3
• While the chicken is baking, melt the butter and garlic in a small bowl. Pour this mixture, along with the hot sauce and 1/2 teaspoon of salt, into a bowl large enough to fit all the wings and toss to combine.
  
  Remove the wings from the oven, transfer them to a bowl, and toss with the sauce. Serve the wings warm.
  
  We offer another recipe - Deep-fried buffalo wings with dipping sauce.

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