Quote:
Originally Posted by Komskies
When making wings, use the master's recipe:
http://www.foodnetwork.com/recipes/g...ipe/index.html
Alton Brown knows his stuff. By steaming the wings before you bake them you draw some of the fat out which reduces the amount of smoke and splatter when you bake them. It also leads to a crispier, more delicious wing. |
I was just going to post this. I have used this technique several times now, and the results are outstanding, absolutely outstanding. The wings stay nice and slightly crisp even with the sauce coating, just like at a pub.
I will never buy those horrible fatty Country Morning frozen wings again, now that I've got this recipe.
I also have this episode of Good Eats taped and in an iPod compatible video format if anyone wants a copy.