Buffalo Citrus Chicken Wings

With Super Bowl Sunday 2014 just one week away, it’s time to make your mouth water with a paleo chicken wing recipe.  If you’re going to make this for your Super Bowl party, you’re going to have to double this recipe!  This recipe is my version of your standard buffalo wing.  I freshen it up with lemon zest and juice which really adds a bright pop of flavor.

Eating the famous Pok Pok Fish Sauce Wings

Thanks to one of my favorite restaurants in Portland, Oregon, (Pok Pok) I became a chicken wing fan.  If you’re ever in Portland, you have to go.  If you do, don’t expect your traditional Americanized Thai fair.  Their dishes are authentic and delicious.  So put on your adventurous cap and go.  They have these famous Fish Sauce wings which are to die for.  I didn’t even think I liked fish sauce!  In fact after my first encounter with it in a cooking class in Thailand, I opted to leave it out of my portions.  Well, Pok Pok knows what they’re doing.  I became such a fan that I’ve since recreated their wings at home and will have to post them sometime.  I don’t think I was really ever into wings before Pok Pok.

So when I wanted to learn how to make wings, I turned to food science guru, Alton Brown.  His cooking method keeps the wings moist yet crispy.  Now, no matter what sauce I make for the wings, I always cook them the same way.  It’s a great cooking method.

The first thing you do with the wings is steam them.  I actually use my rice cooker as a steamer for this, but you can just use a pot and a steaming rack if you don’t have a rice cooker.  

Second, the wings need to be completely dried and devoid of moisture so when they bake they get really crispy.  The magic happens on a rack (shown below) that’s placed in the refrigerator for one hour, uncovered.  The circulating air in your fridge completely dries the wings allowing them to achieve maximum crispiness when baked.

Third, the wings are baked at 425 F for 40 minutes, flipping the wings over after 2o minutes.  Lastly, they get tossed with your delicious Buffalo Citrus Sauce and voila!

If you’re entertaining with this recipe, you can make the wing sauce ahead, then steam and dry them (through step 3 on the wings below).  Then about 45 minutes before you’re ready to serve them, (start with step 4) heat up your oven and bake them.  That way you’re not stuck in the kitchen all day while you’re entertaining and watching the big game (or just the commercials).