Alton Brown's Buffalo Wings

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My family and I thought these wings were delicious! A great alternative to deep frying. We didn't change the recipe at all. I used frozen and fresh wings. The frozen took a little longer to get crispy but in the end they were both crispy and delicious. The sauce is great, we've always made it this way. Thanks Alton!

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This is the first time I've a made an Alton Brown recipe and b been this intimate with raw chicken. The chicken itself turned out fantastic--crispy, fall-off-the-bone...just really, really good!

However--and the reason for the 3 star rather than 5 star rating--the sauce didn't stay on the wings *at all*. I'm not a fan of really spicy stuff so the spice 'level' was fine for me, but I had to pick the chicken off the bone and dip it into the sauce at the bottom of the bowl because the wings themselves were virtually sauceless. :( I've seen a few people talk about "setting" the sauce under the broiler or basting during the baking process, and if I make these again I'll definitely try that. But the sauce just seemed so thin, I have a hard time imagining it would 'stay in place' long enough to even set or soak in during the basting process. Overall, for my first wing attempt, I was pleased. Would have been 5 stars all the way if the sauce had been thicker and had stayed on better.

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My first try making any kind of wings and the whole family loved them!

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Awesome!!! Instead of baking in the oven we placed them on the big green egg and it added awesome grilled flavored!!!! Fixed for the family and everyone loved them!!!

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Very nice. Not that hot either.

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This is a great way to make wings & not fry'em. You can see the oil that comes out after you bake them& it's more than enough. Loved them. Alton you rock!

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I actually only used the first part of this recipe. I wanted to try a new method of cooking the wings. I had BWW sauces to finish them off. They were delicious! However, using expensive parchment paper was a complete waste. The wings were totally dry when placed on the paper (before cooking but they stuck terribly. I lost all of the skin and half the wings were mangled by the time I got them off the paper. Ugh! Next time, I'll spray the pan with Pam and skip the parchment paper!

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These were awful! What a waste of time & ingrediants. I followed the recipe exactly but they're greasy & nobody wanted seconds. Butter on chicken wings? Forget it!

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These are an OK healthier version, of course they'd taste better if they were deep fried. I only wish the sauce was thicker that way it could have a lot more spicy flavor.

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I used wingettes that were already separated and trimmed, and these wings were PHENOMENAL. Best I've ever had, including restaurants. Will definitely repeat!