February 09, 2011
Tried these out for the Superbowl and man was I impressed. It came recommended from a 2+2 thread and it gets the DosXX seal of approval.
I did alter the recipe a little. It was always tough for me to get crispy chicken wings in the oven and I never want to fry because of health and clean-up concerns. The wings would always come out more like roast chicken than buffalo wings. I found that Alton Brown recommends to steam the wings for about 10 minutes, then throw them in the oven. A little extra work, but the wings turn out great. With this recipe, I steamed the day before, the put the rub/marinade on overnight and put them in the oven for about an hour at 400. To get them extra crispy you can do the last 10-15 minutes at 425. I'm trying to debate if this would be a good way to make a roast chicken, since I'm always looking for ways to bolster my roast chicken abilities. Enjoy!