This chicken wing recipe is sure to please those that love "Wild Buffalo Wings". Steamed and baked chicken wings are not o...
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I do not think this will become a Rouxbe Video as it is a fairly straightforward recipe. We are however working on some steaming lessons that may shed some light on the subject of steaming for you. In this case the wings are steamed rather than deep-fried as steaming helps to maintain the moisture within the chicken. It also just happens to be healthier than deep-frying. Hope this helps!
When making these wings, I was absent minded and added the sauce after steaming and cooling them. There was nothing to do but bake them and I have to say they tasted very good. They got browner than the ones in the picture and they cooked faster but I wouldn't hesitate to do it this way again:)
As Dawn mentions above, steaming helps to maintain the moisture in the wings. Steaming is a suitable method for wings as it helps to break down the collagen and fat in the wings which makes them nice and succulent before they are browned in the oven. Straight baking can potentially dry the wings out. Cheers!
Well just loved how the chicken wings crisped up using this method to cook. But the sauce was very frustrating. I thought I'd add the cornstarch but the sauce split. Figuring I'd done something wrong, I tried again - used room temp water with the cornstarch then added to the hot sauce, then on the heat. Almost right away, the sauce split again into curd like lumps. So thought I'd cook it a bit and maybe it would come together again and no, it didn't. Tried a third time using clarified butter to see if that made a difference. Nope - same result. So gave up on the cornstarch and just made the sauce without it. It was not bad but we wondered about the butter and whether it was necessary or whether that much of it was necessary. It seemed to give the sauce an overly oily look and feel. Anyway, would love to know what is going on that the sauce splits into curd like balls or lumps and how to correct it. Thanks!
Terry, I just left the test kitchen. I wanted to test this out for myself to see what might be the problem. Unfortunately, I am still not sure as what happened to you did not happen to me. The sauce did not split or turn in curd-like lumps. A few things that it could have been - the heat was too high? I used very low heat. Perhaps you used too much cornstarch, but that would generally just make it too thick.
With all of that said, I tried the recipe again without the cornstarch and I also reduced the butter to 2 oz and it seemed thick enough for me like this. The butter is not only added for extra richness and flavor but it also makes the wings just a bit more "finger-liking" worthy, which is what some folks love about wings. You could either reduce the amount or leave it out all together and just use straight hot sauce, if you like. I will admit that I mild addiction to Frank's Hot Sauce.
When it comes to wings and how people like them, I have to say that most people can, and are, very picky. I know I am. I like them quite crispy and not at all fatty. I used to work in a pub years ago and we had "Wings Wednesdays"...let me just say that I have heard it all :-)
Hope this helps Terry. Cheers!
Essentially, you can use whichever sauce you like on wings to make up your own flavors. Of course they will likely no long be called "Buffalo Hot Wings" but that's okay.
You could certainly give the sriracha sauce a try. Just keep in mind that most sriracha sauces are very spic,y so you might want to start out with less and work your way up from there. Cheers!
Thanks for all your comments Dawn. I think the heat level I used was medium? I will try again on low heat and see what happens. And will reduce the butter to 2 oz. as well. I totally appreciate your efforts to help out with my question!
No worries Terry. And just for the record, I generally do not add the cornstarch to the sauce. I just melt the butter, add the sauce and pour it over the wings. And because I like my wings on the crispier side I also like what Liz did. Pour the sauce on just after the wings get steamed and then bake the wings with the sauce on them. Cheers!
Most people seem to have great success with this recipe. I am not sure what I did wrong.
I cut each wing into 2 segments and removed the tips. I then steamed the wings in single layer batches for 10 min. each and let them rest for over an hour. I cooked them for 20 min. per side in the oven. The exterior was beautiful -- golden brown and crispy. The interior, however, was over-dry.
I am not convinced that the steaming really helped to prevent dryness. The skin -- though very beautiful in appearance -- seemed stringy and tough. The interior had a texture closer to overdone breast meat, instead of softer/fattier dark meat. One of my favorite wing recipes is a breaded, oven baked (with no steam) cooking process. The breading gives the crispness and the interior remains very moist.
Any ideas as to where I went wrong?
Perhaps the wings were just overcooked, or perhaps the wings themselves where just not the same as other batches you have purchased? It's hard to say exactly what may have gone wrong.
I will say that steaming generally does not dry things out (unless they are really overcooked), as steaming is a moist-heat cooking method. Whereas roasting is a dry-heat cooking method and therefore it can potentially dry things out.
The only way to really tell if it's just the cooking method that you do not like, is to test a batch of wings. Cook half a batch using the steaming/roasting method and the other half using the straight roasting method. Hope this helps. Cheers!
I made this recipe last night and the final result was amazing.
Because in Romania we don't have Frank's hot sauce I used a normal hot chilli sauce from Heinz and there was this quite strange (acrid) vinegar like smell after coating the wings.
Everybody complained about the smell however everybody loved the taste and wanted some more.
I followed the recipe entirely, except the hot sauce.
Is this smell normal when using hot sauces? Or?
Yes, often vinegar, especially when heated will give off a very strong acidic smell. Another example, is when you reduce balsamic. You never want to put your face too close to the pot ,as the smell is far too strong, and not to mention that it will feel like it is burning out your sinuses (I know this because this is a joke that senior cooks like to play on junior cooks when they come into a new kitchen. The ask them to get really close and smell how delicious the balsamic smells - mean I know. I never did it).
I am happy that everyone really liked the wings in the end. Cheers!
I want to add that I initially made this recipe w/o cornstarch but wanted to try a thicker sauce version. I tried using arrowroot powder (which is what I often use as a thickener instead if cornstarch). I also experienced the splitting issue. I was using high heat and almost immediately after adding the arrowroot and water the sauce basically split. It however didn't seam to split the same way that I have seen sauces do before. It seamed that there developed almost dough like curds in a liquid phase of oil. No amount of siring or whisking could homogenize the two phases. All the color stayed in the liquid phase. (I took a picture, not sure how to add it tho). And the "curds" basically would settle into like a slime in the pot lol. Needless to say I made a new sauce without thickener :)
Hi Michael- OK, try to bring the slurry up to a simmer slowly while stirring. It's a very small volume and the arrowroot or cornstarch needs to be stirred or it will settle and immediately gelatinize or clump up. Once they cook, you're done - you need to strain it to get them out.
The starch from those clumps were supposed to be dispersed throughout the sauce, making it thick and homogenous (no separating). It takes a small amount of thickener and gentle heat to get the sauce to tighten up. I hope this helps!