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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 191-200 of 238

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  • on February 04, 2010

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    I have just compared this baking recipe with 3 others. This is the way to go. I'm bringing these wings to the Super Bowl party with confidence.

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  • on February 04, 2010

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    Has anyone tried to do the steaming of the wings 1 day before actually putting them in the oven. I want to do around 15lbs for the superbowl and was thinking of saving time by doing the steaming on Saturday and doing the baking and setting on Sunday.

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  • on February 04, 2010

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    Hands Down... this is the best way to make wings EVER! I've even skipped the steaming part and put them in the oven for half an hour, flip them and back in for another half hour. My only other difference is to sprinkle them with Season Salt. My hot sauce of choice? Texas Pete baby!!!

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  • on February 02, 2010

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    This method of preparation rendered flawless results. Followed instructions as written except for the sauce which I doctored a bit to recreate the Ranchilada Wings one of my favorite Southern restaurants Wild Wings. Couldn't believe how terrific these wings turned out. Even ate all the skin, which I'm picky about. Wings couldn't be more crispy and moist. Absolutely wonderful. Will never order out, again, in NYC.

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  • on February 02, 2010

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    Made these wings prior to Superbowl party. Easy and very tasty! I will be happy to share with friends.

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  • on February 02, 2010

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    This is the best wing recipe I have ever tasted!! The steaming step removes so much of the oils in the chicken and allows them to get very crispy in the oven. Kudos to you Alton for the Great recipe!

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  • on February 02, 2010

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    I must agree with Kim from West Seneca, I too am from Buffalo and would never dream of steaming wings...Deep frying (and no breading/batter please, ugh! with butter and Frank's Hot Sauce is the only way to go. We have tried the baking route but that just produced dried out wings...These wings should not be called Buffalo Wings...

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  • on February 02, 2010

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    My family loves these wings, espiacially on Superbowl Sunday. They call it Super Wing Sunday. Everything I've tried by Mr. Brown has been, "AAA".

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  • on February 02, 2010

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    I make wings about a dozen times a year usually on the grill or straight in the oven or even the dreaded deep fry. We did a trial run for an upcoming Superbowl gathering, and I will NEVER make wings any other way. It is very much worth the hassle of getting the steamer dirty. Crispy with some bite but still very moist and tender. A previous reviewer gave a great tip of "setting" the sauce under the broiler for 1-2 mins. Save your self a roll of paper towels and do no skip this step. As far as questions of making ahead of time, we had left overs and the next day and the wings are just as good cold. I dont know about reheating them though.

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  • on February 02, 2010

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    Hi. Has anyone tried making these wings ahead of time? I have about 50 people coming over for a party this Saturday and want to make these wings. My concern is the prep time so I'm wondering if anyone has tried steaming and drying them in advance...and then baking them the next day? If so...can you let me know if they turned out the same? I made some the other night and they were delicious. They did turn out a little drier than I like...so I'm wondering if my chicken wings were smaller than usual.

    Thanks!

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