Alton Brown's Crispy Wings

These wings are so delicious! As always Alton Brown comes through with another great recipe with moist juicy meat on the inside and a crispy exterior. And the best part these taste like a restaurant but are oven baked wings!

Alton Brown's Wings
Printable Recipe

Ingredients

12 whole chicken wings

3 ounces unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce---to kick up the heat add more hot sauce
(Two Crazy Cupcakes likes Frank's Hot Sauce)

1/2 teaspoon kosher salt

Directions

1) Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

2) Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

3) Preheat the oven to 425 degrees F.

4) Replace the paper towels with parchment paper. 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.

5) While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

6) Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

The Twins Make Pancakes (Organic)

The twins LOVE pancakes. At our house, we eat them a couple days a week.

The recipe I normally follow is more less a take from Alton Brown's recipe. You can keep it for up to 3 months in an airtight container. There is no artificial stuff in there and you can use organic ingredients like us if you choose. SEE bottom of post for our recipe. **They are very tasty so we don't normally put more butter on them after cooking but it looked good for the picture.

*** See bottom of post for a few helpful tips!!

Printable Recipe & Tips

INSTANT PANCAKES RECIPE:

Mix Ingredients:

6 cups unbleached unbromated flour

1 1/2 teaspoons baking soda (check expiration date first)

3 teaspoons baking powder

1 tablespoon kosher salt

2 tablespoons sugar

Directions:

1) Combine all of the ingredients in a lidded container. Shake to mix.

2) Use the mix within 3 months.


"INSTANT" PANCAKES:

2 natural or organic eggs, separated

2 cups organic buttermilk (we use fat free) ***(No buttermilk...that's ok...See tips below)

4 tablespoons melted organic butter

2 cups "Instant" Pancake Mix, recipe above

organic butter or oil, for greasing the pan

Optional mixins:
-2 cups organic fruit such as blueberries or strawberries
-chocolate chips (mini works great)
-bananas sliced thin/walnuts- or- granola
-extra fiber

Serve with "REAL" organic maple syrup

1) Heat an electric griddle or frying pan to 350-375 degrees F. Optional: Heat oven to 200 degrees F for holding pancakes.

2) Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

3) Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

4) Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

5) Lightly grease the griddle with oil or butter. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6) Gently ladle 1/4 cup of the pancake batter onto the griddle and sprinkle on fruit or chocolate chips, if desired. When bubbles begin to appear, edges set around the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Can hold in a warm oven for 20 to 30 minutes.

Yield: 12 pancakes

TIPS:

*** Sometimes if I know we will be busy during the week I make several batches. Then, place the pancakes individually on baking sheets in freezer. When they are lightly frozen, put them together in a container in freezer. This way they do not stick together and you can grab them to pop in toaster oven or microwave in a hurry! You have healthly organic pancakes at your fingertips!

***No Buttermilk...that's ok! Just substitute 1 cup buttermilk for 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup.



***I also use buttermilk for baking and cooking but not ALL the time so I freeze it in individual portions like 1-2 cups. Pop it in fridge the night before to thaw and I'm good to go. I would not suggest this if you are a buttermilk "drinker" however! Can be frozen for up to 3 months.