You may now bow to my wing genius...

It's Super Bowl Sunday. My husband is a wind lover. So, good wife that I am, I made him wings. I've been known to make a pretty mean wing. People have requested my wings for parties or my recipe, or whatever. But today, these wings, even I am impressed.


The wings were tender but a little crunchy. The sauce was spicy, but not eyes watering and coughingly so. Here's  what I did. It's a little Alton Brown and little of my own genius.


Ingredients:


40 wing parts (or 20 whole wings divided)
1 Cup Frank's red hot Sauce
1 1/4 Cup Brown Sugar
1 Tbs Cornstarch

Fit a large (at least 6-quart) saucepan with a steamer basket. Put in 1-inch of water and place over high heat. Bring to a boil.

Separate the wings at the joint so you have wings and drummetts. Place the wings into the steamer basket and cover. Reduce the heat to medium and steam for 10 minutes.

 I made a double batch so I had to do 2 rounds. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a sheet pan lined with paper towels and place in the refrigerator for 1 hour.

DO NOT PLACE DIRECTLY ON THE PAPER TOWEL! If you do, the wings will stick and you will spend 1/2 and hour pulling small bits of paper towel off the wings. Terrible.

Preheat the oven to 425 degrees F.

Line the cooking sheets with parchment paper or foil (for easy clean-up). Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. 

  While the wings are cooking, mix the sauce and sugar in a small saucepan. Whisk over medium heat until the sugar is dissolved and sauce is slightly thickened.  Add cornstarch and whisk until thickened. It should coat the back of a spoon.

Place wings in a bowl and pour sauce over them. Toss to coat evenly. Serve with ranch, blue cheese dressing and celery!!

So. good.