Game Day Wings Recipes

GAME-DAY WINGS

Game-Day Wings image

Provided by Alton Brown

Time 2h5m

Yield 4 appetizer servings

Number Of Ingredients 5

Ingredients

12 whole chicken wings
3 ounces unsalted butter
1 clove garlic
1/4 cup hot sauce
1/2 teaspoon kosher salt

Steps:

Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
Heat the oven to 425 degrees F.
Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm.

GAME DAY WINGS

Game Day Wings image

Provided by Kardea Brown

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

6 cups neutral oil, plus more if needed, for frying
10 pounds chicken wings, split into flats and drummettes
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Crudite, for serving
Ranch dressing, for serving
1 cup (2 sticks) unsalted butter, melted
1/2 cup honey
2 tablespoons lemon juice plus lemon wedges, for serving, optional
2 tablespoons lemon pepper seasoning
2 tablespoons chopped fresh parsley, plus more for serving, optional
1/2 cup hot pepper hot sauce, such as Frank's
4 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon fine kosher salt
1/2 teaspoon garlic powder
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
Half of a 1-ounce envelope dried ranch seasoning

Steps:

For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
Serve with crudite and ranch dressing on the side.

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