Alton Brown's Buffalo Wings

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Steaming the fat out works perfectly!!! Great way to have nice crispy wings at home. Made a few changes however.

1. Added my own spice rub after steaming and before baking, not only to add my own cooking style, but because although crispy, the wings are pretty ordinary with only hot sauce...

2. I found the baking time to be well under the actual. I cook until the skin lifts away from the bone, and this takes my oven about 27 min. on each side at 450 degrees. Then I toss the spiced wings in alton's hot sauce mix.

They are gone every time...

Couple tips...

Steam them until the water underneath is good and fatty. Too short of a time and you'll smoke out your house!!! The chix turns pale when done.

Also, as I did not make a macguyver like steaming contraption, I steamed them in batches. It takes longer, but all at once and I smoked out my house when I baked them again!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hi, I have a newb question about this recipe. What is the importance of cooling the wings between steaming and baking? I understand it helps dry, but if you dry by hand well enough, could you save some time? Also, why do the wings need to be so dry before baking? Shouldn't baking dry the wings sufficiently?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I LOVED these! Very tasty and just spicy enough! We will be making these again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great method for preparing chicken wings at home. A large bamboo steamer works great for steaming several batches of wings at a time. I recommend adding a squeeze of fresh lemon juice to the sauce just before adding to the wings. Also, the related recipe for Orange-Glazed Wings does not disappoint.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

One thing I found to be extremely important with this method is to wash the tray after cooling and before baking. While the steamed wings are cooling, they're dripping fat onto the paper towels, which will leech through onto the tray. If any of it is still there when you bake, you'll get a lot of smoke. So make sure the tray is squeaky clean before laying down the parchment paper.

Also remember that garlic is Alton's own addition. Original buffalo wings have none added. The Anchor Bar's original wing sauce was 1-part squeeze Parkay and 1-part Frank's Red Hot. But I agree that using butter is a better choice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cooking method for chicken is excellent for getting crispy skin without frying. I first tried it on wings, and it was superb, but I moved on from there to try it with legs and thighs, and then a whole cornish game hen. Every time it was excellent, the chicken was moist and tender and the skin was crispy. But most of all, the steaming and baking technique melts a majority of the fat right out of the bird, so you get crispy skin a little bit healthier. If you're baking larger pieces, you can spice them after refrigeration and before baking. I couldnt be happier with learning this technique of cooking chicken in a healthy way and getting crispy skin. To be safe I will sometimes steam larger pieces for an extra 5 minutes. Enjoy this recipe, it's a little extra effort but I will be cooking all my chicken this way from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yeah... I'm in love with hot wings at our favorite wing resturaunt and have tried several times to find ones that are almost as good made at home. I've failed until this NYE. A friends mother made these for a large group and the minute I tasted them I had to have the recipe. The skin was actually crispy and the meat was cooked perfectly. They were gone in a hurry! When she told me she got the recipe on foodnetwork.com I guessed it was alton's recipe. He's always spot on! Can't wait to make these for Superbowl weekend!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The only issue I had was I didn't make enough. I had these ready to go but my guests were late so I kept the oven low and covered with foil. They were to die for - done to perfection. Perfect balanced flavor and so simple. This was one of several appetizers I had for our NYE and these disappeared in just a few minutes.