Alton Brown's Buffalo Wings

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Great!!! Made them 4 times in 3 weeks. Baked them longer for extra crispiness.

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How can these be so easy, yet so good? I used BBQ sauce because my family is afraid spice but this couldn't be easier and tasted as moist and good as any wing I have ever had.

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sauce proportions are incorrect! as stated in the recipe, you end up with a bowl of orange grease. it tastes like red tinted butter and does NOT stick to the wings. start with HALF the amount of butter and at least TWICE the amount of your hot sauce of choice until you get a gravy like consistency or try another sauce recipe. good alternative to deep frying however it does require a few extra steps, including modification to the sauce, to get to the end result.

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wow..<3

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Technique is good but the sauce kind of defeats the purpose of baking them. There are some tasty store bought sauces that are good and not so laden in butter. Thank you for changing oz to TBS. Recipe used to be written only in oz. No uses that term for butter. Much easier to understand in TBS instead.

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Tried last night and I'm hooked. Adding Altons tricks to my own helped eliminate even more fat!

Prior to steaming I put a generous amount of salt, pepper and garlic powder in a mixing bowl along with a dripple of vinegar. I thoroughly cleaned each wing and make 3 slits on each side of them (let the grease melt out more. I put them in the bowl w/ seasoning and really rub it in. Cling wrap on top of bowl and placed on a plate in the frig for at least 30 min but not more than an hour. After this I proceeded with Alton Browns instructions and I can't even explain how deliciously crispy on the out side and non greasy - flavorful on the inside and not dry these wings were. I never even got to the sauce part! It (sauce just wasn't needed.

Note about generous salt/seasoning. The steaming process will leech out alot of it but the pre-dry marinating will have done it's job and left behind a nice balance.

Thank you Alton!

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Very good! Threw some boneless skinless chicken breasts on the grill -then tossed them in this sauce! Very tasty and just enough heat. Excellant!

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As a rule I am not a wing girl because I my stomach doesn't like fried foods, but when I saw Altons "Good Eats" show on wings a couple of years ago I knew I had to try them. They are excellent! My husband and I made them today using our favorite bottled sauce. I think that on the first 20 minutes I would bake them skin side down then second 20 skin side up. I like the skin to be a bit crispier. I do like the idea of putting them for 15 more minutes at 200 to get the sauce in the wings a bit more thats a great idea! Fantastic recipe!

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It is sooooo goood! and omg, soooo much fat off. I think the next time i going to leave the chicken about 5more min more in the steamer!!! i love love love it!

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what a great recipe!!! ive served these at many gatherings and have got great raves about them!!!!!!!!!!!!