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#1
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Buffalo wings a la Alton Brown
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 |
#2
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Buffalo wings a la Alton Brown
"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 ... |
#3
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Buffalo wings a la Alton Brown
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. |
#4
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Buffalo wings a la Alton Brown
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. |
#5
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Buffalo wings a la Alton Brown
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. |
#6
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Buffalo wings a la Alton Brown
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. |
#7
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Buffalo wings a la Alton Brown
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 ... | 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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