Alton Brown's Buffalo Wings

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The previous viewer said the sauce tasted like hot sauce and butter and needed more depth and I agree. I found my recipe that I had been using previously and it had 1 Tbsp of white vinegar to the amount of butter and hot sauce in this recipe. It kicks it up. I have also seen a couple recipes use lemon to do the same trick, which is to give the sauce some depth. Not bad, but can be better.

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the chicken was good but the sauce just taste like hot sauce and oil it needed more depth

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Delish! Perfectly juicy but crispy skin, by far the BEST recipe I have tried for wings.

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Not good, outstanding!
Also made is with brest strips (baked for only ten mins.
Ya baby, this recipe rocks!!!!

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My husband hates when the wings come out slimey. Because of the drying process in the frig and then again, the patting down with paper towels, these were nice and crisp. The sauce was easy and good although I would use less butter the next time. There were a few extra steps but well worth it for the outcome.

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Delicious. Definately a keeper. I don't do well with too much fat in my diet but so much fat rendered out of the wings I had no problem eating these. Well, one problem..I didn't make enough. I will definately make these again.

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There is more butter than hot sauce in the sauce for these wings. And I did cool mine in the fridge on a paper towel lined sheet. However, the paper towel was soaked through when I went to put them in the oven, and I did not dry them further, which may be part of why the the wings seemed too wet/greasy after baking for the sauce to stick to them well. Love Alton's stuff, but was a little disappointed this time.

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Alton, you're the MAN! These are the best chicken wings. We followed your recipe except for the very end. WE like our wings "dry" meaning not really wet with sauce. We tossed the wings in the sauce halfway between the baking and put them back into the oven to finish them off. OMG. The wings were so tender the meat fell off the bones. It was the first time we could remember only bones were left on the plate. We also liked the garlic added to the hot sauce (we used Franks Wing Sauce. You could not tell these were not fried and were excellent. We will be making these again and again....

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Goodness these were good! I have never had luck with baked hot wings until now. The steaming is an integral step. I did not cool mine in the fridge for an hour, just let them cool on a rack for a while. Also, my oven runs cool so I cooled at 440. They turned out so crispy and yummy!

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I tried buffalo wings in restaurants before and never liked them at all, even when my friends boasted about them. I went out of the box and made this recipe, thanks to Alton's TV show and now I'm seriously addicted to these wings. Once a week every week my husband and I have them with messy fingers and faces with huge smiles and we don't even take time to talk when we eat them. That's how delicious they are! Thanks Alton Brown!