buckytom
Chef Extraordinaire
Buckytom's Broiled Buffalo Wings
here's my version of buffalo wings made under the broiler. they're a bit healthier than wings that are deep fried as they crisp in their own fat, not in the added fat of a fryer. also, since broiling is a fairly gentle method of cooking, they turn out pretty tender.
first, cut the wings into 3 sections: the drumette, the middle piece, and the tip. discard the tip, or save for stock.
sprinkle liberally with kosher salt and freshly ground black pepper.
toss the wings to help mix the salt and pepper around, then arrange in rows bunched together on a foil lined broiler tray (with the larger pieces in the middle).
turn oven to broil, preheat for 2 minutes, then place the broiler tray in the highest or closest slot to the heat source.
broil for about 5 minutes, until they start to brown.
you can see that some in the middle will be more browned. after the first 5 minutes, rearrange the lesser cooked ones on the edges with the more browned ones in the middle, and broil for another 5 minutes until they are all browned on one side.
now, flip all of the wings over, and repeat the process. 5 minutes broil, rearrange the more with the lesser cooked, and broil another 5 minutes.
because of their shape, you may need to leave the drumettes on a little longer, roatating one more turn to expose the least cooked side to the heat source, while removing the fully cooked middle wing sections to a bowl or platter. the entire trick to making these good is to get them all evenly browned on all sides at roughly the same time, or at least within a few minutes.
while the wings are broiling, melt a half stick of butter into about a cup and a half of franks red hot sauce.
now, that's the basic sauce. if you like it a little "frankier" (or more on the vinegar side), add more hot sauce. more mild, add more butter or reduce the original amount of hot sauce.
if you like your wings extra hot, now's the time to add powdered cayenne pepper. work in a tsp at a time until you find the heat level you like, or your head explodes, whichever comes first. i like about a tsp. of cayenne.
cut celery into sticks, and put sauce in a bowl. my family prefers to dip their wings in the hot sauce, not have them tossed in it, but tossing is the classic way to serve them.
the finished wings (don't overbroil them or they will be dry. they don't need to be dark brown):
the sauce and celery:
the final product (sorry, the pics are a bit blurry. everyone was shouting for the wings so i rushed it):
serve with a side of blue cheese dressing for dipping. no picture since the family was growling at my feet for wings.
here's my version of buffalo wings made under the broiler. they're a bit healthier than wings that are deep fried as they crisp in their own fat, not in the added fat of a fryer. also, since broiling is a fairly gentle method of cooking, they turn out pretty tender.
first, cut the wings into 3 sections: the drumette, the middle piece, and the tip. discard the tip, or save for stock.
sprinkle liberally with kosher salt and freshly ground black pepper.
toss the wings to help mix the salt and pepper around, then arrange in rows bunched together on a foil lined broiler tray (with the larger pieces in the middle).
turn oven to broil, preheat for 2 minutes, then place the broiler tray in the highest or closest slot to the heat source.
broil for about 5 minutes, until they start to brown.
you can see that some in the middle will be more browned. after the first 5 minutes, rearrange the lesser cooked ones on the edges with the more browned ones in the middle, and broil for another 5 minutes until they are all browned on one side.
now, flip all of the wings over, and repeat the process. 5 minutes broil, rearrange the more with the lesser cooked, and broil another 5 minutes.
because of their shape, you may need to leave the drumettes on a little longer, roatating one more turn to expose the least cooked side to the heat source, while removing the fully cooked middle wing sections to a bowl or platter. the entire trick to making these good is to get them all evenly browned on all sides at roughly the same time, or at least within a few minutes.
while the wings are broiling, melt a half stick of butter into about a cup and a half of franks red hot sauce.
now, that's the basic sauce. if you like it a little "frankier" (or more on the vinegar side), add more hot sauce. more mild, add more butter or reduce the original amount of hot sauce.
if you like your wings extra hot, now's the time to add powdered cayenne pepper. work in a tsp at a time until you find the heat level you like, or your head explodes, whichever comes first. i like about a tsp. of cayenne.
cut celery into sticks, and put sauce in a bowl. my family prefers to dip their wings in the hot sauce, not have them tossed in it, but tossing is the classic way to serve them.
the finished wings (don't overbroil them or they will be dry. they don't need to be dark brown):
the sauce and celery:
the final product (sorry, the pics are a bit blurry. everyone was shouting for the wings so i rushed it):
serve with a side of blue cheese dressing for dipping. no picture since the family was growling at my feet for wings.
