So, I have this problem where I sometimes don’t read directions all the way through, and I end up doing things my own way. Sometimes, it doesn’t quite work out, but sometimes it turns out amazing. This is one of those awesome times.
I started out with Alton Brown’s recipe, because trusting in Alton has never led me astray. I did opt to dredge and brown my wings, instead of steaming as he suggests, but it wasn’t until after I had already tossed the wings in the sauce that I realized that was supposed to happen after you bake them! I shrugged and stuck them in the oven already sauced. The sauce… didn’t stick. (I used to make buffalo wings all the time, and I can’t remember what I did differently, but the sauce wasn’t usually so fussy.)
Thinking on my feet, I made up another batch of sauce and tossed the cooked wings. Presto! Situation resolved. And they tasted great, too! It may seem like extra work, but the flavor is deeper, because the first sauce acts as a marinade and the second sauce revitalizes it. It may seem like a lot of butter, but remember, we’re talking buffalo wings, here — most of it ends up on your fingers and your face.
Double-Sauced Buffalo Wings
- 12 whole chicken wings
- 2 sticks of butter, melted
- 1/2 c hot sauce
- 2 cloves of garlic
- kosher salt
- flour, to dredge
- oil, to brown
Preheat oven to 425°F. Using a sharp knife or kitchen shears, separate wings at both joints; discard tips, or save them for stock. Use kosher salt to make a paste of the garlic and whisk together with butter and hot sauce. Heat oil in a skillet and dredge wing pieces in flour. Brown on both sides. Toss browned wings with half of the sauce, and reserve half for later. Place wings on a baking sheet; bake for 20 minutes, turn over, and continue to bake an additional 20 minutes, or until done. Remove from oven, toss with remaining sauce, and serve.