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Alton Brown's Buffalo Wings Recipe

Alton Brown's Buffalo Wings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (238)

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Average Rating:

Total Reviews: 238

Showing 161-170 of 238

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  • on February 08, 2010

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    I made 5 pound of wings for Super Bowl, and did the steaming earlier in the day. It took 3 batches in the steamer, then I layered them on double paper towels in a large plastic container and put them in the refrigerator for several hours. An hour before game time, I put them in the oven on 2 cookie sheets and baked them for 50 minutes. While they were baking, I melted the butter in a crock pot on low, then added the hot sauce and garlic. I also added a tablespoon of honey to mellow the heat. When the wings came out of the oven, I put them into the crock pot, tossed them in the sauce, turned the temperature to warm and put them out for my guests. They stayed warm the entire game.

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  • on February 08, 2010

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    These were a big hit at our Super Bowl party. Definitely could have made a ton more because the recipe only feeds a few people if they are hungry and also because I'm craving them today. I don't know why people are so fixated on the frying making wings the best - these are awesome! I'll be making them again for sure.

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  • on February 08, 2010

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    The sauce is very mild, so increase the hot sauce (or decrease the butter if you like your wings a little spicy! The wing part needs only 20 minutes, but the drumette part needs 25-30 minutes. I wish I would have put them on two separate pans, so I could leave the drumettes in longer ...

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  • on February 07, 2010

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    These wings turned out perfectly crispy, and the hot sauce turned out pretty darn tasty as well. I simply used 1/3c Texas Pete's Wing sauce. Best homemade wings I've ever had.

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  • on February 07, 2010

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    I must admit, I was a bit skeptical about the steaming part. The amount of fat to come out in the process is totally worth the step! I was amazed at how crispy they were, and to the person who said they weren't, don't know what they did wrong. This is now my go to wing recipe!! Stay Cool Alton!!

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  • on February 07, 2010

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    Made these wings for super bowl. They were AWESOME! Crispy and moist. Didn't really need the salt for the sauce. They were as good as fried. Just make sure to cook them in the oven ON the cooling rack. Makes such a difference. LOVE LOVE LOVE. Will make again!

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  • on February 07, 2010

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    First time making wings and they were a HUGE hit!! My husband didn't think it would work without frying, but this recipe proved him wrong! I followed the directions to a T. I did bake on the rack and I think that really helped crisp up the wings. I doubled the batch and used Alton's sauce recipe on half and my own concoction of bottled BBQ sauce, butter and honey on the other half. Both were amazing!!! I did take the advice of another reviewer's suggestion of putting the wings under the broiler for a mintue after saucing and I think it really helped the sauce cling to the wings.

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  • on February 07, 2010

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    My husband followed the recipe closely but the wings were not very crispy and the sauce did not coat them very well. Flavor was good, but I'll deep fry next time.

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  • on February 07, 2010

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    I made these tonight for the Super Bowl. My 7-year-old daughter slurped hers down. Hubby loved them. I loved them. I used cheapo Louisiana Hot Sauce and lots of garlic and the heat level was perfect for us. The only problem I had was that I didn't make enough! I could have made twice as many and that MIGHT have been enough.

    Awesome recipe, AB! Will definitely make again!

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  • on February 07, 2010

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    This is a great buffalo wing! No worries with all that oil. They tasted superb. I added just a bit of vinegar and a pinch of cayenne pepper just for a little extra heat. I will be making my buffalo wings this way from now on!

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