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Alton Brown's Buffalo Wings Recipe

Alton Brown's Buffalo Wings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (239)

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Average Rating:

Total Reviews: 239

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  • on June 17, 2013

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    I will never fry wings again! These wings, in my opinion, are better than any I have ever found in a restaurant. Don't try to take a shortcut and skip the drying time. I let mine sit for at least 2 hours before steaming and another two before roasting. It's well worth the wait. I used the same sauce recipe (with Buffalo-style Tabassco and it was the perfect amount of sauce for the wings. They come out so moist and tender that mine actually fell off the bone while eating them. The skin stays crispy but not dry. I highly reccommend taking the time to make these wings!

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  • on April 03, 2013

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    Awesome recipe. Restaurant quality taste. Really, really tastie. Tossed half with dry rub before baking the rest with sauces after baked.

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  • on February 26, 2013

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    These wings were amazing, it was my first time trying them and the only variation was that i tossed them with some barbeque sauce and used Grey's pepper sauce from Jamaica but these were some seriously great wings. really crispy and extremely moist on the inside. WOOOW

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  • on February 03, 2013

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    Decided to make wings for Superbowl tonight.Watched Alton's video of prep needed. Liked it. Went to Bed Bath and Beyond to get a steamer and bought a bamboo steamer. Went to Fresh Market and bought drummets. Seasoned with salt pepper and garlic powder prior to steaming process. Steamed for 15 minutes. Placed in refrig for 50 minutes. Started baking process. Even though they were steamed the oven still smoked. Was never planning on his marinade. Bought bottled marinade but when I opened and tasted it was way too hot. Went into my pantry and opened Allegro Balsalmic Dressing Marinade and put it in a small pot and added butter, honey, finely grated fresh garlic, drop of balsalmic glaze and a teaspoon of cornstarch mixed with warm water. Heated for about 40 minutes on stovetop. Took out wings and placed in large tin and coated them with mixture. Baked at 375 for another 12-15 minutes. EVERYONE WENT CRAZY!!!! Thank you Alton for the core of these most delicious wings!

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  • on February 02, 2013

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    This is THE go to recipe for wings. Crispy and delicious. No more frying! YAY!

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  • on January 29, 2013

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    These were fantastic!!!!! i think i found my Superbowl wing recipe.

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  • on January 28, 2013

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    We did a trial run before Super Bowl and these sure passed. They were excellent.
    Crispy just the way we like it, no soggy skin. We will never do fried again.

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  • on January 21, 2013

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    These are the best wings ever!!! I plan on using Alton's process and make his Buffalo Wings and Guy's Tequila-Lime wings.

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  • on January 20, 2013

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    These were really yummy. I agree with previous posters who said the wings come out with crispy skin without the extra calories. I didn't find them to be much work at all- they are only time consuming while waiting for refrigeration. I would have liked to try broiling them at the end, for a few minutes, just to ensure extra crispyness but unfortunately my oven was not cooperating. I used less butter than suggested and extra hot sauce. I like Texas Pete's, with a splash of Srircha. Yum! I also mixed a small amount of cornstarch with water and added it to the sauce to thicken it up a bit. My husband and I devoured about a dozen and a half of these and fought over the last one. Love Alton!

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  • on January 13, 2013

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    I've made this recipe several times and it's always a hit. My niece requests these wings whenever the family gets together. You can control the heat by the amount of hot sauce you mix them with. I use Frank's Buffalo hot sauce and have also kicked them up a few times with more sauce than the recipe calls for and/or additional cayenne pepper. This heat doesn't have a distinctive flavor like Tabasco, but packs a "neutral" wallop just the same.

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