For my birthday this year I decided to have another Oscar party. Two years ago my birthday landed on the Oscars so I threw a party and my dad came down and cooked and helped me make a great spread for my friends. It was a great day and one of my favorite birthdays to date. Last year I threw a mini-party as I ended up having rehearsal in the morning so only a few people made it over to the apartment and it was a much smaller spread (but remember the beignets? and Jennifer Lawrence tripping?). This year I made the decision early in the year to throw a big party again. I made a Pinterest board with recipes that intrigued me. My dad even came down to LA again to help cook. So much was made that I’m splitting this into multiple parts, so keep your eyes peeled for more posts soon!
This post will be about buffalo wings, and it’s my dad’s favorite way of making them. At the first party I threw in 2012 my dad made these buffalo wings and everyone really liked them so that was an easy add to the list this year. The buffalo wings are by the infamous Alton Brown. In addition, we made our own blue cheese dipping sauce for it.
ALTON BROWN’S BUFFALO WINGS (serves about 10)
- 3 Pounds Whole Chicken Wings
- 6 Tbsp Butter
- 1 Small Garlic Clove
- 1/4 Cup Hot Sauce
- Salt & Pepper to Taste
Alton has you use whole chicken wings and breaks them apart by hand. At my first party in 2012 I had my dad explain it to me. Watch the video here. The tips can be used to make chicken stock, which is the biggest advantage to using whole chicken wings. To remove the tips, use kitchen shears or a knife to separate the wings at the joint.
Once you’ve separated all of your tips from your wings fill a large saucepan with about an inch of water and place a steamer basket on the bottom. (You can buy one for less than $10 at your local grocery store or home goods or cooking supply store.) Turn the heat to high and lay your chicken wings (aka drumettes) in the steamer. Pack them as tightly as possible. Steam for about 10 minutes.
While waiting for the first batch to steam (you’ll probably steam 2 or 3 batches), pull out a rimmed cookie sheet and cover with paper towels and place a cooling rack on top. Find the rest of the recipe here. It’s a pretty straight forward recipe and pretty easy once you get the hang of separating the tips from the wings.
While your wings are cooking you can make your dipping sauce. We made bleu cheese dressing. Very simple. 16 oz of sour cream (1 cup), 8 oz of bleu cheese, 1/4 cup chopped parsley and salt and pepper to taste. Mix well and dip away!