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 don't get the benefit of the steaming? Is it just to get rid of some of the fat? I find that baking them on a pan causes the fat to melt off and helps them to get that crispy fried texture.