Alton Brown's Buffalo Wings

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Alton, all I can say is "wow" and "thanks". These are so good and not a bother to prepare ahead. The way the chicken browns up on the parchment paper and tastes like fried chicken, only better, is amazing. The buffalo sauce is great, too. Would not change a thing, except to double the portions.

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I see you many times your video recipes and the knowledge and technique that you use in your cooking.
So far I think you are a great culinary expert.
And much better of someone else that cook on Food Network.
Thanks to keep up the good job.
Best Regards
www.tuswcanycuisine.com

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Not like this recipe needs yet another glowing review, but I had to comment. I used to make wings like this deep fried, then with the butter and Frank's Hot Sauce,but I no longer have a deep fryer so I have not made wings in a long time. These were fabulous!! I had to kind of rig up a steamer as I don't have a "real" one. After making these, I ran out and got a proper steamer so i can make them again and again. As others have stated, the only complaint I got is that there weren't enough!

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Great, but even better with different sauces. The cooking method is fantastic. We used a sweet General Tso inspired sauce. Fantastic!

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These wings were really fantastic. I've tried making baked wings many times because I don't have a deep fryer, and have accomplished nothing but mediocrity. These did take a lot longer but it was worth it. I used Frank's Red Hot sauce, which gives them a unique flavour, but I may experiment with a different one next time.

A word to the health conscious though - just because they're baked, doesn't mean they're not a bucket-load of calories. The chicken grease alone is substantial but that's also a lot of butter in the sauce. If you're throwing caution to the wind tonight though, these wings are a crispy delight!

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These were the best wings!!!! My husband swore he would never make wings again after the mess we made frying them. These were better than fried - sooo tasty. We followed the recipe to a T BUT used our favorite sauce and they were perfect! Thanks Alton!!!!

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I have been searching for buffalo wing recipe that makes the wings crispy without deep frying them. This IS that recipe. I was skeptical about the steaming of the wings but it made all the difference. I made this for the first time on Saturday nite for our Mortgage Burning Party and everyone raved and couldn't believe that they weren't fried. My husband didn"t get any at the party so I made more the next day. They are awesome. Thanks A.B. you've done it again.

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I didn't have wings the first time that I tried this method, but even thighs turned out perfect! I have a large family-six sons ages 13 to 25 and a daughter. As you can imagine, I need to find another way to steam wings that doesn't take as long. Has anyone tried "steaming" them on a large broiling pan with water underneath and covered tightly with foil? Would this be the same as steaming on top of stove? Would you cook them slower in the oven? I also would like to "steam" them one day and roast/grill the next day. Any suggestions?

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Alton is a genius! I made these for The Big Game and they were the best baked wings I have ever had! I served them with two sauce....one was Alton's buffalo and the other was a sweet glaze from another site. I made them as directed and found perfection....and an empty platter in less than 10 minutes. Excellent! Can't wait for the next opportunity to make them!

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with naural mesquite charcoal instead of roasting in the oven..mmmmmmm good! I don't think I'll ever go back to frying them,