Buffalo Wings

Total Time:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr
Cook:
40 min

Yield:
4 appetizer servings
Level:
Easy

CATEGORIES
Ingredients
Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

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    Loved this bowl toss technique and simple buffalo sauce! I did not have bone in chicken, but put some boneless thighs on the grill. When nicely cooked and charred, just tossed them in the sauce in a big bowl like Mr. Brown did on the show. Awesome! Thanks!
    Great wings overall, but I felt they needed to be a bit more crispy and definitely needed a bit more spice. Next timeI try to cook them for a little less time but on a higher heat and also add a touch of cayenne pepper.
    Yep. These were just what I expected I did find I had to roast them a bit longer to get them nice and crisp. Probably 10 minutes more.
    I must have done something wrong because my wings were anything but crispy.
    We loved these - I used a bag of party wings, which took away all the work of trimming them, and I also skipped the simmering step, because it's redundant. I defrosted my wings, baked them 15 minutes, flipped em' and baked another 18. Then I tossed them in the sauce - of which I used 1/2 the butter in the recipe. Easy peasy, and they vanished instantly! I'll definitely be making these again in the future.
    Nothing to write home to mom about. The best part is that they aren't fried; otherwise, it's a lot of work for a meager payoff.
    Fabulous cooking process. I was skeptical that steaming, drying, cooling then roasting them would come out as crispy as I like them, but they totally did! I was afraid that without the deep frying these would end up with gelatinous fatty skin. 
     
    But since I have faith in Alton we went for it anyway. 
     
    BOY am I glad we did. I followed the recipe closely except that I put the oven on 450 instead of 425, by mistake. But it was a happy accident as the wings were, I suspect, able to get even crispier as a result. 
     
    I don't know if it is clear from the recipe (I didn't watch the video) but I interpreted the roasting as cooking the wings ON the cooling rack, over NOT on the parchment paper lined cookie sheet. This was ideal as the fat was able to drop down and the wings did not sit in it. 
     
    We used Franks Wing Sauce and added just a bit of butter for the sauce, so I can't speak to the sauce Alton uses. 
     
    This will be my go to recipe now. SO happy! 
     
    Thank you Alton. I REALLY miss Good Eats.
    Followed the directions and ended up with super-crispy-on-the-outside, juicy-on-the-inside wings. I'm not a fan of fried food, so these were juuuuust right. I did digress with the sauce -- instead of tossing the wings with the sauce, I dipped them, one by one, to keep the crunch. Not the classic, but works for me. Thanks, Alton.
    These are always my Super Bowl go-to. I just finished 4-batches... that's 20lbs of wings for the crew that will arrive for the big game! No one can believe it when I tell them these wings aren't fried. The combination of steaming, chilling, then baking at 425 and turning after 20 minutes, make these babies crisp and juicy... just the way wings are supposed to be! I'm sure they'll be gone by halftime. Thanks, Alton. This recipe is a real winner... now if the Seattle Seahawks can just win the big game, it'd be a most excellent day!
    You had an excellent day then! =)
    After moving a few years ago, I'd packed my steamer basket (somewhere!!!!) and had not bothered to dig through and find it for previous recipes -- I did dig it out and am SO HAPPY I did for this recipe!!! I've made tons of wings every-which-way, and by far these have been the family and friend favorite!!! Such a time-saver of clean up vs. frying and taste even better!!! Multiple thumbs up!!!
    Best wings ever!! I make them all the time!!
    Best wings ever. Spicy, buttery deliciousness.
    Fantastic flavor and texture. Way better than fried. My neighbor said it was better than any wings he has ever had and he eats out a lot. Definitely worth the time to steam first. Thanks Alton
    Perfect! I love the crispy skin!
    These were REALLY fantastic. And so much "healthier" than other wings because they are baked. Only thing I really changed was puttng garloic powder on the wings before baking as opposed to adding it to the sauce. I had way more than 12 wings so I made more sauce that the recipe calls for. I am making it again tomorrow for NYE and will make a tad spicier. Awesome recipe!
    I made the sauce for another recipe. I added 1/2 to 3/4 tsp cayenne pepper to it. It's a keeper!
    if you like a basic simple wing recipe this is it. but once you get past the skin theres no flavor. i suggest brinning the wings first.
    My husband LOVES these wings! Better than fry wings in my opinion. Crispy, tasty. Best wings we had in a long time! So easy to make!
    wow, i think you got the skin just right in terms of chewiness and the insides were still tender and moist. this is now my favorite chicken wings recipe !
    Works out better when you dredge the wings in flour and spices, then fry in canola blend. Also saves about 30 minutes. The sauce is delicious beyond description.
    Use this recipe lots of times. My fav.
    These were delicious! I just used Alton's cooking method and used our own sauce, but I've never had fall off the bone wings that were not fried and made at home! Amazing!
    Super easy!! Super delicious!!
    Alton, you're a genius!!! These chicken wings were outstanding! A huge hit with my "boys"!!! I didn't have time to refrigerate them, so I steamed them and put them into a 415 degree convection oven for the 20 minutes per side! I also got lazy and didn't want to chop garlic, so I seasoned with garlic powder after I flipped them. Followed the sauce recipe to a "T"! Sooooo crispy and flavorful! Can't wait to make them again!!!
    When I found myself thinking of having these wings EVERY DAY, I realized I had a serious wing problem. They are THAT GOOD. I never even liked wings before I made these!  
     
    My husband was skeptical - how could they be good and not fried? Between the steaming, the cooling, the baking ... they are super crunchy and so good, they are addictive! Be careful - before you know it, you'll start adding on the pounds because you eat waaaaay more than you should. In fact it's kinda hard to stop. Just don't make too many!!!
    I like this and absolutely love it!! please try;- yummy!!
    We absolutely love these wings and especially that they're baked and not fried! You just need to make sure you've given yourself enough time to cool them in the fridge before baking. The sauce is good but most of the time we just coat them in Frank's RedHot Wing Sauce. Very hard to eat any other wings now! Thanks Alton!
    This recipe works good.. I didn't do it exactly as written with the hour of waiting in the fridge nor did I steam the wings.. ain't nobody have time for all that.. So What I did was cut the wing tips off the wing then put a slit down the center of wing.. place wings on a baking rack in a baking rack pan so the fat would drain off the wings into the bottom of the pan... I breaded seasoned with cajun powder, cayenne pepper, and garlic powder mixed in a little flour.. I put the chicken the zip lock bag massaged the powder rub onto the chicken then put in the oven on bake at 425 degrees for 20 minutes... then I took them out let them cool down.. then took my cutting scissors cut the flats and drums apart... spread them out on a baking sheet that was sprayed with Olive oil put them on the middle rack on Hi broil. for 10 minutes then flip for 10 more minutes till i saw a crispy tanned char .. Overall cooking time is 45 minutes w/ 15 minutes of prep.
    So true. I second that. Crixus you didn't follow Alton's recipe AT ALL. That's fine, but you shouldn't have given his recipe any rating. You actually rated your own recipe 4 stars.
    LOL u r right
    "i didn't make wings at all - i made pulled pork and here is how i did it......" i'll give myself 5 stars.....
    As always, Mr. Brown hits one out of the park. So worth taking the extra steps for these great wings. Thanks Again
    The best. My wife is addicted.
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