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 call him the anal retentive chef, but his method certainly gets great results. I steam even before baking on the bbq. With the excess fat removed you can eliminate any possibility of that acrid burnt fat taste.
As for sauce. I like using plain yogurt instead of butter, just a spoonfull with Franks. I have also made these increible wings (very hot, and the burn builds steadily) where the sauce is Sriracha based with natural smooth peanut butter, lime juice and a little plain yogurt to bind it all together.