Buffalo wings a la Alton Brown

Opinicus · Joined: 17 Aug 2007 Posts: 194

In the 30 January episode of Good Eats ("The Wing and I") Brown steams the
wings first (for 10 minutes) then bakes them in a hot (425 F) oven on a rack
for 20 minutes, flips them, and bakes for another 20 minutes before
drenching them in a hot sauce+melted butter+minced garlic mixture.

The results he achieved looked excellent. I must try this method this
weekend.

--
Bob
http://www.kanyak.com

Archived from group: alt>support>diet>low-carb

Doug Freyburger · Joined: 17 Aug 2007 Posts: 168

"Opinicus" wrote:
>
> In the 30 January episode of Good Eats ("The Wing and I") Brown steams the
> wings first (for 10 minutes) then bakes them in a hot (425 F) oven on a rack
> for 20 minutes, flips them, and bakes for another 20 minutes before

That should work. Note that every wing place I've ever been to
in the Buffalo metro area does them in a deep fryer, so deep
frying is the expected method. No problem modifying to other
cooking methods - deep fry is not a mandatory part of the recipe.

> drenching them in a hot sauce+melted butter+minced garlic mixture.

That's classic Buffalo sauce. The garlic's optional but excellent in
the sauce. Milder hot sauces tend to give better flavor. Vinegar
based hot sauces give far better results than water based ones.

The usual method in Buffalo is to melt and simmer the sauce in a
pan. Drain the wings after frying. Drop wings into a stainless
steel bowl, pour on suace, cover with a slightly smaller stainless
steel bowl, toss with the two bowls pressed together. Very fast
and effective. Dropping the wings into the pan of sauce works
fine but doesn't have the same flare ...

Hollywood · Joined: 17 Aug 2007 Posts: 132

On Feb 15, 9:02 am, Doug Freyburger wrote:
> "Opinicus" wrote:
>
> > In the 30 January episode of Good Eats ("The Wing and I") Brown steams the
> > wings first (for 10 minutes) then bakes them in a hot (425 F) oven on a rack
> > for 20 minutes, flips them, and bakes for another 20 minutes before
>
> That should work. Note that every wing place I've ever been to
> in the Buffalo metro area does them in a deep fryer, so deep
> frying is the expected method. No problem modifying to other
> cooking methods - deep fry is not a mandatory part of the recipe.

Deep fry is not mandatory? If every place in Buffalo, including all
the places that claim to have originated the item deep fry, how can
it not be mandatory?

Baked wings aren't terrible. They're just not really the same item.

trader4 · Joined: 17 Aug 2007 Posts: 781

On Feb 15, 10:14 am, Hollywood wrote:
> On Feb 15, 9:02 am, Doug Freyburger wrote:
>
> > "Opinicus" wrote:
>
> > > In the 30 January episode of Good Eats ("The Wing and I") Brown steams the
> > > wings first (for 10 minutes) then bakes them in a hot (425 F) oven on a rack
> > > for 20 minutes, flips them, and bakes for another 20 minutes before
>
> > That should work. Note that every wing place I've ever been to
> > in the Buffalo metro area does them in a deep fryer, so deep
> > frying is the expected method. No problem modifying to other
> > cooking methods - deep fry is not a mandatory part of the recipe.
>
> Deep fry is not mandatory? If every place in Buffalo, including all
> the places that claim to have originated the item deep fry, how can
> it not be mandatory?
>
> Baked wings aren't terrible. They're just not really the same item.

I saw that episode of Good Eats too. It was the most complicated,
involved way to make buffalo wings that I've ever seen. He even used
threaded rods to link together several metal baskets to make special
multi-level steaming baskets. Putting them in one of the small deep
fryers that you can get for $40 not only works, but is a lot less work.

Doug Freyburger · Joined: 17 Aug 2007 Posts: 168

Hollywood wrote:
> Doug Freyburger wrote:
>
> > That should work. Note that every wing place I've ever been to
> > in the Buffalo metro area does them in a deep fryer, so deep
> > frying is the expected method. No problem modifying to other
> > cooking methods - deep fry is not a mandatory part of the recipe.
>
> Deep fry is not mandatory? If every place in Buffalo, including all
> the places that claim to have originated the item deep fry, how can
> it not be mandatory?

Restaurant places aren't the only source. Folks do make them
at home. Mandatory is also a matter of opinion.

> Baked wings aren't terrible. They're just not really the same item.

When I grew up in the Buffalo metro area most of the kids I knew
viewed the mandatory part as "crispy". Don't pull off crispy, don't
qualify with the name Buffalo wings, do pull off crispy, do qualify
for the name.

Crispy is a *lot* easier to pull off with a deep fryer than with an
oven. And vast quantities is a lot easier to pull off with a deep
fryer
than with an oven. For home recipes cooking wings by the hundred
isn't revelant. Using the oven as a broiler does work for crispy
while using it as a baking chamber does not.

I've made Buffalo wings at home in a deep fryer. Messy, fun,
quick, effective. I've made Buffalo wings at home in the oven set
to broil. Much less messy, requiring far more care to acheive
crispy, effective.

Crispy is important because the result tastes far better. Softer
roasted/baked wings don't soak up the sauce anywhere near as
nicely and they just don't taste as good. Plus they are messier
to eat. Tried it at home, rejected the result.. My suggestion to
Bob - Use the broiler no matter how Alton Brown baked them

Not-breaded not-dusted is a far more important qualifier for Buffalo
wings than garlic-yes or garlic-no in the sauce so that part is
handled. I don't know if Alton Brown used the oven just because
he's used to breading anything that goes into a deep fryer or what.
Me, I'll cook non-breaded brocolli in a deep fryer so I am far too
out of the mainstream to get why folks want to use an oven when
a deep fryer will work.

trader4 · Joined: 17 Aug 2007 Posts: 781

On Feb 15, 10:49 am, Doug Freyburger wrote:
> Hollywood wrote:
> > Doug Freyburger wrote:
>
> > > That should work. Note that every wing place I've ever been to
> > > in the Buffalo metro area does them in a deep fryer, so deep
> > > frying is the expected method. No problem modifying to other
> > > cooking methods - deep fry is not a mandatory part of the recipe.
>
> > Deep fry is not mandatory? If every place in Buffalo, including all
> > the places that claim to have originated the item deep fry, how can
> > it not be mandatory?
>
> Restaurant places aren't the only source. Folks do make them
> at home. Mandatory is also a matter of opinion.
>
> > Baked wings aren't terrible. They're just not really the same item.
>
> When I grew up in the Buffalo metro area most of the kids I knew
> viewed the mandatory part as "crispy". Don't pull off crispy, don't
> qualify with the name Buffalo wings, do pull off crispy, do qualify
> for the name.
>
> Crispy is a *lot* easier to pull off with a deep fryer than with an
> oven. And vast quantities is a lot easier to pull off with a deep
> fryer
> than with an oven. For home recipes cooking wings by the hundred
> isn't revelant. Using the oven as a broiler does work for crispy
> while using it as a baking chamber does not.
>
> I've made Buffalo wings at home in a deep fryer. Messy, fun,
> quick, effective. I've made Buffalo wings at home in the oven set
> to broil. Much less messy, requiring far more care to acheive
> crispy, effective.

What's so messy about using a deep fryer? I don't have any mess
issues using mine.

>
> Crispy is important because the result tastes far better. Softer
> roasted/baked wings don't soak up the sauce anywhere near as
> nicely and they just don't taste as good. Plus they are messier
> to eat. Tried it at home, rejected the result.. My suggestion to
> Bob - Use the broiler no matter how Alton Brown baked them
>
> Not-breaded not-dusted is a far more important qualifier for Buffalo
> wings than garlic-yes or garlic-no in the sauce so that part is
> handled. I don't know if Alton Brown used the oven just because
> he's used to breading anything that goes into a deep fryer or what.
> Me, I'll cook non-breaded brocolli in a deep fryer so I am far too
> out of the mainstream to get why folks want to use an oven when
> a deep fryer will work.

Ken Kubos · Joined: 17 Aug 2007 Posts: 28

I (get them at Pick'n Save foodstore) fold them up, put them in a plastic
bag and soak them with Frank's Red Hot chile, or Buffalo wing sauce and you
can assault them with Caribbean Jerk Spice. Shake the wings and put them in
a broiler pan.

I broiled them 10 min each side ... I like chicken wings!!!

--

Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

"Opinicus" wrote in message @news.supernews.com...
| In the 30 January episode of Good Eats ("The Wing and I") Brown steams the
| wings first (for 10 minutes) then bakes them in a hot (425 F) oven on a
rack
| for 20 minutes, flips them, and bakes for another 20 minutes before
| drenching them in a hot sauce+melted butter+minced garlic mixture.
|
| The results he achieved looked excellent. I must try this method this
| weekend.
|
| --
| Bob
| http://www.kanyak.com
|
|

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