I don’t know about you, but the cold crisp mornings here are so delightful to me. I love the soft blanket of fog that covers the fields in the early morning. I love the sun breaking through the fog in glorious rays. I love the dew sparkling in the early morning sunshine. I especially love the rain and I eagerly look forward to more. I know I’m not alone:
It’s not simply the arrival of rain, but the transition to a different environment and way of life. The drear has a certain dark beauty; a low-contrast softness. There’s no need to squint or close the blinds. Even the sound of the rain on our house is music to my ears, a lullaby. Excerpt from Ready for Rain: Why Seattleites Crave the End of Summer
Fall also makes me yearn for comfort foods and at our house, Buffalo Chicken Wings is in that category. We pair them with a salad and homemade bread to make a meal. I’ve been making them for some time now, but recently discovered Alton Brown’s recipe and I will never go back to the old way! Alton Brown steams them before oven roasting and that keeps them moist and not as greasy. This is why he is my hero!
For the dressing, I mixed my favorite blue cheese, Rogue River Caveman Blue, with our own yogurt. I have been in love with Rogue River cheeses ever since we visited them a few years ago.
Buffalo Chicken Wings
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
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.
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.
Preheat the oven to 425 degrees F.
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.
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.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Recipe courtesy of Alton Brown, 2007
Blue Cheese Dressing
- 1/2 cup Appel Farms Yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- 1/2 cup crumbled blue cheese (I like Rogue River Smoky Blue)
- Kosher salt and freshly ground black pepper
Whisk the yogurt, mayonnaise, lemon juice, Worcestershire sauce and cayenne in a bowl until smooth. Gently stir in the blue cheese. Add 1/2 teaspoon salt, and black pepper to taste. Cover and refrigerate overnight to let the flavors develop.
Recipe adapted from Food Network