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The recipe for this classic dish is really a combination of the wing recipe from Saveur magazine and Alton Brown's buffalo wing cooking method. We love the flavors, and love the fact that these chicken wings are steamed and baked. Not deep fried.
- 4 pounds chicken wings, separated into 2 pieces, wing tips removed, rinsed
- 12 tablespoons butter
- 3 garlic cloves, minced
- 1 cup hot sauce (I use Frank's Red Hot Buffalo Wing Sauce)
- 1 1/3 cups chunky blue cheese dressing
- 4 ribs celery, halved length-wise, then cut crosswise into 3" sticks
- Place a 6-quart saucepan with a steamer basket and 1-inch of the water in the bottom, over high heat, cover and bring to boil. Place the wings into steamer basket, cover, reduce the heat to medium and steam for 15 minutes. Remove the wings from the basket, pat dry. Lay the wings out on the cooling racks set in a half sheet pan lined with paper towel and place in the refrigerator for 1 hour.
- Preheat the oven to 425 degrees F. Replace the paper towel with parchment paper. Roast on the middle rack of the oven for 25 minutes. Turn the wings over and continue roasting for another 20 minutes, or until the meat is cooked through and the skin is golden brown.
- While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with the hot sauce into a bowl large enough to hold all of the chicken and stir to combine.
- Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm with the dressing and celeries.