Thursday, July 2, 2009

Pterodactyl wings

If you can't find pterodactyl, you can still use chicken wings for this recipe. The method for cooking the wings is courtesy Alton Brown, and the sauce recipe is a traditional Buffalo style.

  • 1 pound (or more) chicken wings, split, with tips removed
  • 1/4 cup "hot sauce" (such as Durkee's or Frank's - check the ingredients to make sure there's no added sugar)
  • 2 Tbsp butter, melted
  • 2 Tbsp vinegar
  1. Steam the wings for 10 minutes in a steamer basket over a pot of water.
  2. Place the wings on a cooling rack over paper towel in the fridge, and cool for one hour.
  3. Bake at 425 degrees Fahrenheit for 40 minutes (on a rack on a cookie sheet), flipping halfway through.
  4. While the wings are baking, combine the remaining ingredients and stir well.
  5. Put the wings into a bowl, cover with the sauce, and toss well.
Serve with plenty of napkins - these things get messy.

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