Buffalo Steam Dream

Crisp-Skinned Wings Tossed in Sharp Vinegar Hot Sauce Butter Glaze

1 hour

Serves 4

AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

Get ready for a wing night twist: these bar-style wings are steamed for tenderness, then dried and oven-crisped before a tangy, butter-charged Buffalo sauce bath. Yes, science can make your appetizer dreams come true, and your fingers gloriously messy.

Equipment needed

steamer basket
wire rack

Ingredients

Yield

2.5 lb chicken wings, separated at joints, wing tips removed
1/2 cup Frank's RedHot or other classic vinegar-forward hot sauce
6 tbsp unsalted butter, cut into pieces
2 tbsp distilled white vinegar
2 tsp kosher salt
2 tsp baking powder
1/2 tsp freshly ground black pepper
1 cup celery sticks, for serving
1/2 cup blue cheese dressing, for serving

Instructions

01
Line a rimmed baking sheet with paper towels and set a wire rack on top. Arrange chicken wings on the rack and pat very dry with more paper towels.
Herb says
Moisture is the enemy of crispness. Pretend you’re prepping the wings for a spa day in the desert.
02
In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
03
Pour 1 inch of water into a large pot fitted with a steamer basket. Bring to a simmer over medium-high heat.
04
Arrange wings in the steamer basket in a single layer. Cover and steam for 10 minutes.
Herb says
Steaming renders some fat, jump-starts collagen breakdown, and preps for ultimate tenderness.
05
Carefully remove wings from steamer and lay them back on the wire rack. Let them dry, uncovered, in the fridge for at least 30 minutes (or up to 2 hours for overachievers).
06
Preheat oven to 450°F. Remove wings from fridge and let stand at room temp while oven heats.
07
Transfer wings directly to a clean, dry wire rack set over a foil-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until deeply golden and very crisp.
08
Meanwhile, in a small saucepan over medium-low heat, combine Frank’s RedHot, white vinegar, and butter. Whisk constantly until butter is melted and sauce is smooth. Remove from heat.
Herb says
Vinegar goes in at the end so acids and fats don’t duke it out. You want sharp, not muted.
09
Transfer hot, crispy wings to a large mixing bowl. Pour Buffalo-vinegar-butter sauce over and toss until glisteningly coated.
10
Pile wings on a platter. Serve hot with celery sticks and blue cheese dressing for dipping.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Buffalo Steam Dream

Ingredients

Instructions