The Super Bowl is rapidly approaching, so go rent your big-screen TV, get the chips and dip, but never forget the Buffalo wings.
Here is a simple recipe, a slight variant of a popular one by Alton Brown at The Food Network:
* One dozen chicken wings, whole
* Three ounces of butter, unsalted
* A small clove of garlic, minced
* One quarter-cup of any variety of hot sauce
* Half-teaspoon of salt
Note: Garlic lovers can use up to three cloves for wings that really pack a punch.
Get a 6-quart saucepan with a steamer basket. Put an inch of water at the bottom of the pan and place it over a stove and then bring it to a boil.
With the wings, cut the tips. Then cut the wings at the joint. Place the chicken wing pieces in a bag and set aside. Maybe you can use the tips for soup stock later.
When cutting raw chicken or any other meat, it is best to use a board just for raw chicken or meat so that the juices don’t contact other food.
Then place the wings into the steamer basket and reduce the flame to medium for around 10 minutes. Take out the wings after around 10 minutes, or when the chicken wings are tender and not pink anymore, and lay them on a cooling rack on a pan lined with paper towels. Then place them in the refrigerator for around an hour.
Preheat the oven to 425 degrees Fahrenheit.
Make a marinade by stirring the three ounces of melted butter and the garlic together. Then stir in the hot sauce and salt.
Roast the chicken in the oven for around 20 minutes on one side. Then turn the wings over and roast for another 20 minutes to make the wings golden brown.
Take the wings out the oven and liberally coat the marinade sauce on the wings.
