Buffalo Wings

Making the crispiest, juiciest buffalo wings doesn't require frying. Deep-fat frying is the norm because it crisps the skin and renders out most of the subcutaneous fat that can make buffalo wings taste flabby. But most American cooks lack access to commercial fryers. Luckily, we do have ovens. The problem with oven-roasting wings is that relatively high temperatures are required to produce crisp skin, and that can generate a lot of smoke. The trick is to steam them first to render out a lot of the fat. Then you cool them to tighten the skin before roasting them in the oven. Yes, there’s a bit of labor involved, and yes…it’s worth it. You can steam your wings in three batches, or you can grab some simple supplies from the hardware store and build yourself a Steel Lotus. This recipe first appeared in Season 11 of Good Eats.

• Time: 125 min
• Servings: 12

Source: Alton Brown

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