Finally. "Buffalo" Wings. Perfected.

GREAT SUCCESS! I've made 4 attempts at creating crispy, tasty "Buffalo" wings in the past 6 months. (Quotation marks included because I think true Buffalo wings are made with Frank's Red Hot... and I guess you could technically use Frank's because the ingredients are really pepper and vinegar, and nothing more. But I digress.)

So the first couple attempts came out tasty, but not crispy. I've oven baked/fried, steamed then grilled, and finally, steamed then baked. Turns out there's a method to the madness, and that method is brought to you by one of my fav's, Alton Brown. I should have consulted him a long time ago.

Anyway, I'm sorry for the delay in releasing this - I think I promised this the last time but I after mulling over it, I decided I didn't want to put up a recipe that would yield a tasty, but displeasing texture of gummy chicken skin. Gross.

Attempt 3 ... Looks crispy. But mostly not.

My first attempt was not a success in terms of creating a decent sauce or texture. I didn't use enough butter (for shame!) and I baked at the standard temp of 350º on a baking sheet which came out unpleasant at best. My second and third attempts helped me perfect the sauce, but the cooking technique was again, lacking. I baked batch number 2 at a higher temperature which hinted at crispiness but still, mostly gummy. Batch number 3 came pretty close but still not great when I employed the steam and grill technique.

This past weekend CB John requested another batch of wings, so I delved a little deeper... meaning I consulted Señor Googlé once again with the hopes of finding chicken wing gold. SCORE. Seriously, though, CB John used to have a major chicken wing addiction. Practically every weekend night and some weekday nights in college were beer and wing nights. I worked at a sports bar where Thursdays were $0.25 wing and dollar Amberbock draft nights, we were NAHT paleo, aaaand... we were college kids. 'Nuff said.

So, without further ado:

My pepper paste of choice.
WARNING: VERY SPICY.
May only be appropriate for expert
wing connoisseurs and/or Asians.
Or Adam Richman of Man v. Food.

Crispy Baked "Buffalo" Wings
2 lbs chicken wings
3 tbsp grass fed butter or ghee
3 garlic cloves, crushed or finely minced
1 tsp chili powder
2-4 tsp apple cider vinegar
1-2 teaspoons HOT pepper paste

In a pot large enough to fit a steamer basket, bring an inch or 2 of water to a boil. Evenly spread out wings on a steamer basket, making sure they are not in contact with water. Allow to steam for about 20 minutes.

Place cooling rack on a baking sheet and evenly lay out steamed wings on rack ensuring they are not too crowded. Place entire sheet and rack with wings in refrigerator and let cool for an hour. This part of the process will allow the skin to tighten up, which is what allows the skin to oven fry! 


Preheat oven to 450º. Put entire baking sheet with rack and wings in the oven and bake for 40 minutes, flipping wings once at about 20-25 minutes.

While the wings are baking, melt butter or ghee in a sauce pan and add garlic and let cook for 2 minutes. Add chili powder and whisk.

Start by adding 2 tsp apple cider vinegar and 1 tsp hot pepper paste. Whisk. Take a taste test and add more vinegar and pepper paste as desired.*

When wings are nice and crispy, put all in a large bowl, pour in sauce and toss to coat!

*My personal recipe is 4 tsp apple cider vinegar and 2 tsp of the Costa Peruana Aji Limo Paste - HOT HOT HOT and tangy! If you use some other pepper paste or something like Frank's Red Hot, play around with the ingredients to get your perfect mix to suit your taste.