I Am Not A Foodie

I had some frozen chicken wings that I decided to take out and thaw and cook. I did my normal marinade which included:

equal amounts of light soy sauce, dark soy sauce and oyster sauce (about 3 tbsp each)
2 tbsp. of sesame oil
6 gloves of garlic (I love garlic, if you don’t you don’t have to put any)
sprinkle in some black pepper, and dried ginger powder

I marinaded the chicken wings in the fridge over night. I normally would just bake the wings in the oven at 350 for about 1 hour. This time, I remembered Alton Brown’s recipe for making buffalo chicken wings. I figured that was a good method to try.

I first steamed this wings in my little rice cooker which had a steamer top. I steamed them whole for about 15 minutes. Then I took out the wings and patted them dry with paper towel and cut the wings into their individual section. I kept the tips because I love the skin and the cartilage (you can get rid of them of course). Then I put the pieces on a cooling rack on top of a paper towel lined baking sheet. These wings then dried in the fridge for about 1 hour. I replaced the paper towel with parchment paper. The wings then were cooked in the oven for 20 minutes each side at about 425 degree.

I also reduced the marinade on the stovetop to a very thick sauce. After the wings finished cooking, I brushed on the sauce.

The wings turned out fantastically. A lot of fat had drained out during the steaming process, and even more was baked out in the oven. The skin was crispy, the meat was tender, the garlic mellowed out in the sauce and it was a sweet and salty flavor almost like teriyaki but much better. You’ll definitely have to give this recipe a try.