For the past three years, Jeff and I have thrown a Superbowl party. I make the food, Jeff tends bar, and people usually come bearing sweets and beer. Mmmm, beer. The menu varies each year but last year I stumbled upon a recipe that is going to be a must-have each year.
These chicken wings are really good. I mean, really good. AND they aren’t fried. They are actually steamed and then baked. I know, weird. This recipe is from an episode of Good Eats (love that show!!). Usually when you bake chicken wings, the fat in the wings either smoke up your kitchen or stay in the wings leaving you with a soggy, flabby wing. Ick. But Alton Brown says that the steamy process helps render the fat from the chicken wings, leaving the skin to crisp during baking. And AB knows his stuff. The steaming + baking combo works really well, the wings come out nice and crispy. Plus, since these wings aren’t deep fried so I don’t feel too bad about eating one or two…. or eight.
I made these chicken wings last year with just a classic Buffalo sauce. This year I decided to switch it up and make two sauces, the classic Buffalo and a Sriracha Honey aauce. Jeff loves Sriracha, so when I saw a recipe for wings doused in a Sriracha-based sauce, I knew this was going to be on the Superbowl menu. The Sriracha wings are really spicy but really good. They start off sweet but the heat from the Sriracha comes and kicks you in the face. But it’s a good kick in the face.
I usually only make this recipe at this scale once a year, since the steaming process takes a little bit of time. But it is definitely worth the effort. So try it out, it’s good eats for any game day!
Chicken Wings AB-Style
adapted from Alton Brown
- 7-8 lbs whole chicken wings
Place two large saucepans with steamer baskets and 2 inches of water in the bottom of each over high heat. Cover and bring to a boil
Remove the tips of the chicken wings and discard or reserve for making stock. Using a sharp knife, separate the wings at the joint. Place the wings in the steamer basket and steam for 15 minutes, flipping once halfway through. Lay the wings on a cooling rack over a sheet pan lined with paper towels. Refrigerate for at least one hour or up to overnight.
Preheat the oven to 425° F. Replace the paper towels with parchment paper. Bake in the oven for 25 minutes. Turn the wings and cook for another 25 minutes or until the meat is cooked through and the skin is crispy and golden brown. Remove the wings from the oven and toss half of the wings in the buffalo sauce and the other half in the Sriracha sauce. Serve with blue cheese dip.
Classic Buffalo Wing Sauce
adapted from Alton Brown
- 3 tablespoons unsalted butter
- 1 cloves garlic, minced finely
- 1 tsp salt
- 1/3 cup hot sauce, preferably Frank’s Hot Sauce
While the chicken is baking, place the butter, garlic, and salt in a small saucepan over medium heat. Melt the butter then turn off the heat to allow the garlic to infuse with the butter. When the chicken is done, pour the butter mixture into a bowl large enough to fit the chicken and stir in the hot sauce. Toss the wings in the sauce and serve with blue cheese dip.
Sriracha Honey Wing Sauce
adapted from White on Rice Couple
- 5 tablespoons unsalted butter
- 1 clove garlic
- 1 tsp salt
- 1/3 cup Sriracha
- 1/3 cup honey
- 1 lime, juiced
- Sesame seeds for garnish
Place the butter, garlic, and salt in a small saucepan over medium heat. Melt the butter then turn off the heat to allow the garlic to infuse with the butter. Pour the butter mixture in a bowl large enough to fit the chicken. Stir in the Sriracha, honey, and lime juice. When the wings are done, toss with the sauce and garnish with sesame seeds.
Blue Cheese Dip
adapted from Food Network Magazine
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3/4 cup blue cheese, crumbled
- a dash of Worcestershire sauce
- Salt and pepper
- 3-4 scallions, finely chopped
Puree the sour cream, mayonnaise and blue cheese in a food processor or immersion blender. Add chopped scallions, a dash of Worcestershire sauce, and salt and pepper to taste.