Alton Brown's steamed and baked Chicken Wings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Fresh jumbo chicken wingsTexas Petebutterkosher saltfresh garlic
Place a basket over boiling water to first steam the disjointed whole chicken wings (discard the tips or save to make chicken stock). Place the wings in 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 the cooling rack set in a ahalf sheet pan lined with paper towlels and place in refrigerator for 1 hour.
Preheat oven to 425 F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 min. Turn wings over and cook another 20 min. or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter and add garlic. Pour this along with hot sauce and salt in to a bowl large enough to hold all the chicken wings. Stir.
Remove wings from oven, toss in sauce thoroughly and Serve Warm with celery, carrots and bleu cheese dressing dip (not included in calories)
Number of Servings: 4
Recipe submitted by SparkPeople user LPENRODSTOCK.
Preheat oven to 425 F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 min. Turn wings over and cook another 20 min. or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter and add garlic. Pour this along with hot sauce and salt in to a bowl large enough to hold all the chicken wings. Stir.
Remove wings from oven, toss in sauce thoroughly and Serve Warm with celery, carrots and bleu cheese dressing dip (not included in calories)
Number of Servings: 4
Recipe submitted by SparkPeople user LPENRODSTOCK.
Nutritional Info Amount Per Serving
- Calories: 826.6
- Total Fat: 62.6 g
- Cholesterol: 277.9 mg
- Sodium: 541.4 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 63.1 g
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