Alton Brown's Buffalo Wings

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These were the best wings. We think if you served these to friends they would think they were fried. We used a seasoning salt on them while baking and started them skin side down. After turning them, cooked for 30 mins, then turned one more time and cooked for another 10 mins, just because we like them extra crispy. Also, substituted butter with Smart Balance, due to dietary issues, and couldn't tell the difference. They were awesome!
Thanks Alton!

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My husband and I are big buffalo wing fans...and are partial to the deep fried variety:-. These wings were very good...crisp skins, nice flavor. Our three kids even liked them very much. Not a weeknight meal though...too much prep. Thanks Alton!

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My God I was hoping the grammar nazis would at least avoid the Food Network site. Guess I was wrong.

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I've been in the mood for good buffalo wings, and found this recipe. They came out crispy and delicious. I was surprised that they took 40 minutes to cook (in addition to steaming for 10 minutes but they did. My husband asked if I would make them again the next day, they were so good. Next time I'll make a bigger batch!

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I am a Southern gal. learned to cook wings from a Buffalo native.
Fry in the pan just like any other chicken(minus the breading adjust hot sauce with butter. either saturate for the ones who like "wet" or dip for the ones who like "dry"

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This is the best Buffalo Wing recipe I've had using an alternative cooking method to deep frying to get a crispy wing that is stays moist, hot and but still cooked through. I'm for Buffalo also Kim and these wings are as authentic as you can get. The alternative method you end with, baking wings @ 500 deg. for 20-25 min, low in the oven will produce crispy skin but will usually produce dry, chewy wings, unless you buy just the right size and get them out at just the right moment. Altons recipe is a little more work, but it is virtually fool proof and works perfectly every time

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Did you even try this method before criticizing it? By the way, the correct spelling is Bon Appetit!

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It is so frustrating when people claim to be making Buffalo Wings and they turn out not to be that. I am from Buffalo and we would NEVER steam our wings. The authentic way of cooking Buffalo Wings is to deep fry them, but there are other alternatives to deep frying that are healthier without the steaming and refrigerating process.

INGREDIENTS:
2 1/2 lbs. chicken wing pieces, patted dry

1/2 cup any flavor of FRANK'S? RedHot? Sauce

1/3 cup melted butter

1 clove of garlic (or so to taste

DIRECTIONS:
Deep-fry wings at 375?F for 10 min.

While wings are cooking, mix together sauce, butter and garlic in a large bowl.

TOSS wings in Buffalo Wing Sauce to coat.

TIPS:
For hotter wings, combine more of FRANK'S? REDHOT? Sauce and the melted butter.

Alternate Cooking Directions:

BAKE wings in foil-lined pan at 500 ?F on lowest oven rack for 20 to 25 min. until crispy, turning once.

Broil 6-inches from heat 15 to 20 min., turning once.

Grill over medium heat 20 to 25 min., turning often.


Bon Apetite!!!

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James,

The cooling process is the same as allowing meat to rest after taking it out of the oven. Cooling the wings between steaming and roasting allows the moisture (oils in the wing to be retained and concentrate back into the wing. If you dry the wing with a paper towel or cloth you're wiping off this oil and essentially throwing away a goodly amount of flavor. As Alton would say, this is not good eats. I hope this helps.

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My husband and my teenage son both loved these. It does take extra time to follow all the steps, but the final product is worth the effort. The skin is crispy without frying. This is the closest I've come to authentic buffalo wings outside of Buffalo