Alton Brown's Buffalo Wings

Alton Brown

Recipe courtesy Alton Brown for Food Network Magazine

Picture of Alton Brown's Buffalo Wings Recipe Photo: Alton Brown's Buffalo Wings Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
25 min
Inactive
1 hr 0 min
Cook
50 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Photograph by Con Poulos

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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 239 reviews

  • on June 17, 2013

    Flag

    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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