*** Guest post written by my husband! 🙂
Happy Valentine’s Day everyone! ***
Who doesn’t like wings? These blank slates of a snack can be doused in dry rubs or sauces, store bought or home made. You can go to the local pub and great some great ones and think it may be more trouble than it’s worth to make your own, but I SWEAR they aren’t much trouble.
Here’s the thing: It’s the skin. The skin makes them and the skin breaks them. You want these wings nice and crispy on the outside and juicy and succulent on the inside. That’s a problem when these things are surrounded by amazing, fatty skin. See, to get the skin crispy, you need a high, high heat. But that high heat is way past the smoke point, and you’ll end up with a smokey kitchen for hours afterwards.
So what do you do? Bake them at a lower temperature to avoid the smoke point? You’ll end up drying out the insides and the skin just won’t be crispy. Fry them? Very risky, messy, and in my opinion, more trouble than it’s worth.
Here’s what you do. You steam them, then bake them at a high, high heat.
“Steam them?” You ask. YES. You steam them.
See… the steam will melt off a lot of the fat from the skin, while keeping the insides nice and hydrated. Then, when you get those babies steamed, you then let refrigerate them for a little while, and then bake them at a high, high heat to get that nice crispy outside, without all the smoke that fat would’ve created. I know it sounds crazy. But it works. And it’s so so easy. Check it out.
Set up your steamer (you have one of those right?) and bring it to a boil.
Get your wings out, remove the tips of the wings, and use a kitchen shears or a knife to separate the wings at the joint, giving you a flatty and a drum (I’m a drum guy myself.)
Place your wings in the steamer basket, cover, and reduce the heat to medium. Steam them for 10 minutes. Now, we had a small steamer so we did it in three batches.
Once they’re steamed, take the wings out and pat them dry. Lay them out on a cooling rack that’s set in a sheet pan lined with paper towels. Place them in the fridge for an hour (or really as long as you’d like up to a day. Some people do them the night before.)
Preheat the oven to 425 degrees F.
Remove the paper towels on the pan (this is super important. You don’t want a fire!) Replace them with parchment paper (or aluminum foil if you don’t have any parchment.) Just keep the wings on the cooling rack when baking, which will let the rest of the fat drip down and get your wings nice and crispy.
Roast the wings in your oven for about 20 minutes, Then turn the wings over and cook for another 20-30 minutes, or until the wings are cooked through and the skin is golden brown.
BAM, crispy wings.
Now what do you put them in? That’s up to you. I like Franks hot sauce, though I’m still working to find better. If you’re gonna do a kind of watery hot sauce like Franks, melt 4-5 tablespoons of butter and a clove of garlic into a big, big bowl and throw about 1/4 cup to a 1/2 cup of hot sauce into that bowl as well. Toss the just-out-of-the-oven wings into a bowl and then toss the wings in the amazing hot sauce. Throw on a plate and serve with some celery and blue cheese.
Or you could just toss them in a bowl with some BBQ sauce if that’s your thing *stares at my wife.*