Alton Brown's Buffalo Wings

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There is nothing worse than "fatty wings" aka wings that were not left in the fryer long enough. I've never been successful cooking wings that were crisp enough unless I fried them. I've tried to bake or grill wings to reduce the fat content but was never able to get the skin super crispy. I guess steaming, patting dry and refrigerating is the trick because these wings came out perfectly.

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These wings get so crispy and delicious! I coat my wings with a little olive oil, garlic powder, chili powder, paprika, and salt and pepper before baking them. I skip the step of steaming them - it's not necessary. Line a cookie sheet with foil, then place the cooling racks on top so the wings are raised off the pan while they bake. When they are done, I toss half of them in Texas Pete and butter, and the rest in BBQ sauce and butter. The only downside is it gets smoky, so make sure you have good ventilation!

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I used to deep fry my wings to get super crispy skin. No more! This recipe is amazing, the wings come out almost too crispy (I'll cook them less than 20 minutes each time, my oven may be off. The recipe is simple, although there are many steps. Still, these wings are so crispy and delicious, I will use this method from now on.

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They're much better deep fried, and the sauce seems to be meant for someone who can't take a lot of heat (Kind of defeats the point of having buffalo-style wings in my personal opinion; weaklings should stick to BBQ sauce ;

A better sauce with a decent kick takes two parts cayenne hot sauce to one part butter - Add a dash or two of Tabasco to spice it up even more and add some more flavor if you like.

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I'll stick with deep frying. These are not as crispy and this sauce is way to buttery. A major disappointment all the way around.

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Absolutely delicious! I made one small change though. Instead of one clove of garlic I usually use 4-5 cloves. Also, as far as the hot sauce . . . you've got to use Frank's!

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These wings are awesome! My family loves them. Great for football on Sunday! I cooked them just as Alton says but I tweeked the sauce a bit. I used four cloves of garlic with 1/2 a stick of unsalted butter and added 1/2 a cup of Frank's buffalo sauce to add to about 3 lbs. wings. No additional salt was necessary and I love my salt! This one's a keeper!

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I was very skeptical about this receipe even after reading the reviews but I have to say that Alton's method is amazing. I think the steaming and drying of the wings is the secret. They were very tender and even stayed crisp when cold. This one is a keeper! Thanks Alton!

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These wings were so crispy we couldn't believe it. We have a different homemade sauce we like but this is defintely the best method we've found for cooking them.

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This is a great technique for several reasons. What I like is that it gives me the chance to easily remove as much fat and skin as I like before final cooking. Personally I don't like the skin or fat. I do steam the wings a little longer than Chef Brown recommends since I do the final cooking under the broiler.

After you have steamed, cooled and trimmed the wings add whatever sauce you like, jerk, Asian, Caribbean, etc. Place the wings on a cookie sheet and position them under the broiler. Once they just begin to get a little char, flip them and repeat. This caramelizes the sauce which adds a nice flavor over just rolling the wings in the sauce. It is also much faster than cooking them for 40 minutes at 425 degrees.

Another trick I use is to roll the wings in panko breadcrumbs just before the final cooking. This adds a little crunch.