Alton Brown's Buffalo Wings

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Wow, excellent wings! My whole family devoured them! Anyone else have trouble with the paper towel sticking to the chicken after it was chilled? I am planning to make 100 of these for a party and would like for that not to happen.
Thanks Alton for an healthier and easier version of the buffalo wing.

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Yummy Yummy Yummy in my Tummy!I have always made my own sauce but have bought naked wings from restaurants to make the process faster. I had time today and had guests coming so I decided to see what Alton had cooked up! These wings are SO good they are worth the time!! My tip is to use Franks hot sauce. It is the original and classic. You can also substitute garlic powder if need be. I used drumettes today because that was what was fresh and they turned out great.I did not have blue cheese on hand so I made a scrumptious ranch for dredging ( 1 part cream cheese-soft, 1 part sour cream, 1 part mayo + hidden valley ranch dry dip. OMG my peeps loved it!!!!

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This is my go to recipe from now on! I've made buffalo wings in the past and although they were good they didn't stay crispy.

I re-heated some of these wings the next day and they just as good-n-crispy as the day before.

Thanks Alton!

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These wings were great! I don't think I will ever buy wings again since these were easy to make, even if a little time consuming, and were better than any I could buy. We used our own favorite hot sauce, and my son who does not like the heat chose to cover his in BBQ sauce. These will be a big hit for Super Bowl.

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This is the best way to cook wings, and I'm not saying this as a health advocate, it is just better than frying. Something about Steaming the wings, then drying, cooling, and baking does something to the skin to make it nice and crispy. toss it with some sauce and you have crispy on the outside, but not overdone on the inside, I cant wait to make them again!

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The BEST wing recipe! Ever since I made these the first time, I've had these wings weekly for NASCAR and NFL. No greasy, frying mess; and they come out crispy too! After they cook you can add any kind of sauce you please. I prefer HOT, but I also like sweet & sour and BBQ. I am sure you could do asian, peach, teryaki, etc. These are a hit at any party and my buddys expect them now. NOTE: When I make the HOT sauce, I leave out the garlic and cut back on the butter. I love garlic in everything but it just does not work for me in this.

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I love this method and even shocked my inlaws with how crispy and juicy they are . I like to grill them after chilling for extra flavor :-

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Rating is for wing prep, not sauce. These were awesome. I prefer the flats since they are so much more tender, but these drumettes were very tender and juicy - down to the bone good. I had previously tried a boil then broil recipe, but couldn't get them crispy. These came out perfect.

I did put a sheet of foil under the paper towels, and wiped it down and kept in under the parchment. I also used a dry spice seasoning after refrigeration before I baked them.

I think I made my best sauce to date (always trying something.
Put garlic and fresh oregano crushed w/ kosher salt into melting unsalted butter; added sriracha hot sauce - more than I thought I would - and added a pinch of lt brown sugar (out of honey. When the wings were about ready, I added a thinly sliced green onion. It was so good, especially on the tender, crispy wings YUM!!!

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Good wings but too many steps. I would not call this easy.

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I am not a real hot-sauce fan, but I'm a low-carber, so this recipe looked really appealing. I used the steaming/roasting technique, which worked well. I then tossed the wings in 2T melted butter mixed with several squirts of Siracha (well, I like SOME heat!, about 2T soy sauce, about 1T sugar-free maple syrup (wish there were some good sugar-free honey, but there ain't, and a sprinkling of smoked salt. VERY delish.