This past week, Alton Brown made buffalo wings on “Good Eats,” and I had to try Alton’s method of steaming the wings before baking them. I did, and they turned out well.

I’d bought a big family-size pack of wings, so I had plenty left over, and decided to make them as my Super Bowl evening supper tonight. I went ahead and steamed the wings earlier so that they could be cooling off and drying off in the fridge; I will bake them later.

I’d bought the whole wings, not the pre-cut variety, and so I had wing tips left over from both of my recent batches. Wing tips aren’t good for eating, but they’re great for making stock; they’re almost all bones and connective tissue. I decided to use them, and so now I have a big old pot of stock simmering in my Kitchen Kettle. I may have put in more herbs and spices than absolutely necessary, and the apartment smells absolutely fantastic. The stock will cook for a very long time, so that we can liberate as much of the gelatin as possible from the wing tips.