Alton Brown's Buffalo Wings

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These wings are money. Falling off of the bone good. Crispy yet tender. I made 2 different kinds of wings tonight one like this and one a different way and I can't even begin to describe how much better this recipe is. Alton has it going on and sure does know his wings. Used Frank's Red Hot as directed on the back of the bottle for the sauce...Amazing!

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Here on Superbowl Sunday, the headline on FN has Guy and Sunny facing off with wing recipes HA! I say. Neither can touch this recipe. I have made deep fried wings and feel confident in saying they were better than 99% of the wings I've eaten out. The only I've had better than my own were from the Anchor Bar in Buffalo (where the hot wing was invented and a little dive in Cleveland called The Oriole. But the fryer is an enormous pain, peanut oil prices have gone completely ridiculous and even when I get them perfect, my wife doesn't like them, because they're fried. She found this recipe early this week and asked me if I wanted to make wings for the Superbowl. I was floored, because she never puts them on the menu willingly. I was skeptical -- feeling as some others have commented, a wing that is a wing is a fried wing. Well, I just finished off my share of 2-1/2 pounds, and they were as good as I've ever had. I made them according to the recipe, except I cooked them on my Big Green Egg grill instead of the oven. Indirect heat at exacty 425. Wonderful. Marvelous. Thank you Alton. Nancy just loved them, too, which is the ultimate compliment to a recipe.

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I love that you can get a crispy chicken wing without every breaking out your deep fat fryer. Not to mention the significant reduction in fat because you aren't frying these bad boys.

We didn't make the sauce that is part of this recipe, but used store bought/restaurant bought wing sauces and toss just before serving. The first part of the recipe (steaming the wings can be done well in advance, so this is a great game-day snack to have on hand.

Try this recipe - you won't regret it.

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Made these for Superbowl Sunday...I agree w/ previous posters that this is a great alternative to frying the wings. The skin is still crispy and chicken is moist. However, the hot sauce we used (Cholula didn't have that much taste to it (it wasn't spicy or tangy at all!. We'll definitely give these wings another try, but use a better hot sauce...i think that will made all the difference!

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I just got done making these. My husband said "Don't bother, I'm not a wing fan". But as usual I decided to give these a try. Absolutely delicious. They really do turn out very crisp on the outside and juicy on the inside. I followed the recipe to the tee and was shocked that they taste better than any fried wing I've ever made. Will ditch all other recipes and make these again. By the way...the husband absolutely loved these. His description was "Fantastic, the best Wings I've ever had, you have to make these again....Get the idea? Thanks, AB you are the best.

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Fantastic way of doing chicken wings without frying. Three hints though: (1 Steam the wings in small batches. It removes alot more of the fat that way. Made the mistake of rushing it once, and wings weren't as cooked through (before roasting. (2 I removed the rack in between the paper towel and parchment paper. Not sure why you'd leave it in. Why have the parchment paper under the rack when its just going to collect the drippings anyway. (3 I roasted the wings using convection baking instead of just baking. Couple times I've done it this way, the wings are a little more crispy.

Thanks Alton.

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I Love my wings deep fried and my wife prefers them slow roasted on the grill. Now we both agree that these are simply the best. So easy and perfectly crisp and delicious.

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I made these wings and I was so pleased. I hate to fry (I just don't do it well and search long and hard for an alternative. They were delicious and nobody knew they were not fried!

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Cannot make enough of these- I have made various sauces, some with honey, another with 5 spice, but the standard hotsauce, butter & garlic works perfectly ( I skimp on the butter some, just so I can have more wings!. Yes, I have done the steaming a day ahead with perfect results the next day- you don't want to cover them with anything that will collect moisture on them, though- that's important! They are labor intensive so I engage people to help w/ the prep!
You will make them alot!!!

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My husband is watching fats so I was looking for a recipe that didn't deep fry wings.
To my surprise, these are the best wings we have ever had! By steaming them first, it removes alot of the fat so I don't think they are quite as bad for you. The big plus, they are really good! They are crispie outside and meaty and tender inside!!!!
Thanks Alton, your recipes never disappoint.

* note to Lori: I baked them on a rack, but after reading your question I'm not sure. Ours were delicious using the rack.