Buffalo Wings

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

Yield:
4 appetizer servings
Level:
Easy

Ingredients
  • 12 whole chicken wings
  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt
Directions
Watch how to make this recipe

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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4.7 424
These wings turned out fantastic, I added a touch of worcestershire, vinager, garlic powder, and dehydrated onion flakes to the sauce and used Franks Hot Buffalo sauce, possibly the best wings I've ever had.  item not reviewed by moderator and published
I was torn on whether to give these 5 stars or 4, but since I'm rating buffalo wings exactly how good can a wing be???? As far as buffalo wings go these are pretty good (I've never has the wings @ the Anchor Bar in Buffalo) I was surprised there wasn't any seasoning on the chicken but they tasted perfect. I put the unsalted butter, Franks red hot, one clove of freshly minced garlic  and the salt and heated that all together. Much better than many wings I've had @ many restaurants. item not reviewed by moderator and published
I am on a never ending quest to make the perfect buffalo wing...and this is by far the best I have found. I previously used the frying low/slow and then hot/fast method, but it is easy to dry the wings out. This recipe is foolproof and delivers a more moist inside and crunchy outside. <div>The extra cooking time allows the connective tissue and excess fats to gelatinize nicely.<br /><div><div>My roommate made me a multi tier steamer for my birthday and it gets used weekly!<div>Alton really knocks it out with this one. Have fun playing with sauces - I'm an all natural guy most of the time but I have to go with Dominoes Kicker sauce on this one...the stuff is just so good.</div></div></div></div> item not reviewed by moderator and published
My favorite method of preparing wings now!<br /> item not reviewed by moderator and published
<span class="gig-selfreview-body">This is the best method to make wings ever and will please your worst critics, ie. those that think you have to go to a restaurant to get wings!  you can play around with your own sauces and serve it as a wing bar.  I normally steam my wings when I get back from the store and freeze them for later use</span> item not reviewed by moderator and published
I have eaten many a chicken wings and these are by far the best.  I originally tried this recipe with a generic hot sauce which, they were good but not great.  2nd time and here on out I have used Frank's Original Hot sauce and WOW....... Fantastic, Crispy, Tasty, Moist.......  Can't say more! item not reviewed by moderator and published
Some of the best wings I have ever had, better than many I have had in restaurants. And surprisingly easy as well. item not reviewed by moderator and published
This recipe is easy to execute and the results are very tasty. I made wings at home for the first time and it was a great success, this recipe is a keeper, thank you Alton! item not reviewed by moderator and published
This wing recipe is the best ever. My family loved it and I will make these over and over again as they are so good! item not reviewed by moderator and published
These are great. item not reviewed by moderator and published
Sooooooo - cook or 20 minutes or 40 minutes??? Conflicting ino in video and printed recipe item not reviewed by moderator and published
Take it from an Upstate New Yorker: this is NOT how you make Buffalo wings. True Buffalo wings have the sauce cooked into the wings, so the flavor infuses the whole chicken. If you go to a restaurant and the wings are swimming in the sauce or the sauce is dripping off the wings, you're doing it wrong. item not reviewed by moderator and published
Yummy!!! We cooked ours on the grill, tossed them in the butter sauce and then re-grilled them. So tasty!! item not reviewed by moderator and published
I was skeptical about this recipe--steaming for 10 minutes and then roasting at 425 for 40 minutes seemed way too long a cooking time--but tried it because of all the rave reviews. Having tried it I'm stunned--yes the skin was crisp but the meat was WAY overcooked and totally dried out. Nobody in my family would eat more than one, which NEVER happens with wings. I'm scratching my head over this one. item not reviewed by moderator and published
Theses are the most amazing wings I have ever had! I will always use this recipe! Love how crispy they were! item not reviewed by moderator and published
I was so happy with these. They were crispy but fell off the bone. I used frank's red hot. I will never fry wings again. Alton, you are a genius! item not reviewed by moderator and published
like these a lot. don't have to fry, yet still crispy. if you are serving for the big game, I recommend doing the steam and start the refrigeration the day prior. That way, you can take care of all the messy work prior to guests coming over. item not reviewed by moderator and published
Love the way the wings turned out, nice and crispy. The sauce wasn't my favorite, I used Texas Pete because that's what I had on hand so I might try this again with another brand. item not reviewed by moderator and published
1st time a baked wing was crispy, but a quick tip, separate them after you steam them, much easier item not reviewed by moderator and published
This wing recipe is delicious! It's my "go to" recipe for making wings. Thank you Alton Brown! :) item not reviewed by moderator and published
These were super crispy. I did do mine at 450 though. I dipped instead of tossing because of children sharing. Will make again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I must have done something wrong because my wings were anything but crispy. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Best wings ever!! I make them all the time!! item not reviewed by moderator and published
Best wings ever. Spicy, buttery deliciousness. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Perfect! I love the crispy skin! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made the sauce for another recipe. I added 1/2 to 3/4 tsp cayenne pepper to it. It's a keeper! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Use this recipe lots of times. My fav. item not reviewed by moderator and published
These were delicious! I just used Alton&amp;#39;s cooking method and used our own sauce, but I&amp;#39;ve never had fall off the bone wings that were not fried and made at home! Amazing! item not reviewed by moderator and published
Super easy!! Super delicious!! item not reviewed by moderator and published
Alton, you&amp;#39;re a genius!!! These chicken wings were outstanding! A huge hit with my &amp;#34;boys&amp;#34;!!! I didn&amp;#39;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&amp;#39;t want to chop garlic, so I seasoned with garlic powder after I flipped them. Followed the sauce recipe to a &amp;#34;T&amp;#34;! Sooooo crispy and flavorful! Can&amp;#39;t wait to make them again!!! item not reviewed by moderator and published
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&amp;#39;ll start adding on the pounds because you eat waaaaay more than you should. In fact it&amp;#39;s kinda hard to stop. Just don&amp;#39;t make too many!!! item not reviewed by moderator and published
I like this and absolutely love it!! please try;- yummy!! item not reviewed by moderator and published
We absolutely love these wings and especially that they&amp;#39;re baked and not fried! You just need to make sure you&amp;#39;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&amp;#39;s RedHot Wing Sauce. Very hard to eat any other wings now! Thanks Alton! item not reviewed by moderator and published
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. item not reviewed by moderator and published
As always, Mr. Brown hits one out of the park. So worth taking the extra steps for these great wings. Thanks Again item not reviewed by moderator and published
The best. My wife is addicted. item not reviewed by moderator and published
I can't believe this is baked wings. Very crispy!!: item not reviewed by moderator and published
Made these wings today for my husband and they were a hit! They were really crispy and delicious. Why put up with the mess and smell of deep frying. Will definitely make again. item not reviewed by moderator and published
Yes, yes, yes! This recipe was amazing! I was a little apprehensive due to the total prep time and the 1 hour refrigeration but it was well worth the wait. Make sure to follow the directions exactly and everything will come out perfectly. With such high heat, you definitely want to make sure you open windows and/or use a fan because this dish will cause a lot of smoke in the oven. But, these were the best wings I've had hands down! Makes me curious as to other traditionally fried dishes that can be created in this healthier fasion. item not reviewed by moderator and published
&lt;div&gt;Best recipe for wings, I have ever tried&lt;/div&gt; item not reviewed by moderator and published
I think I reviewed these last year, but I made them again for this year's Kentucky Derby Party and they were fabulous! There are a few steps, but they're not difficult and the result is so worth it. My guests thought they were fried...they are that good. Thanks again, Alton! item not reviewed by moderator and published
FABULOUS! I've made these several times. Just make sure you bake them until they are golden and crispy. I also use Frank's Sauce. I read some reviews where people were skipping steps or didn't know why certain steps were done. If you watch the video you learn that the wings are steamed to eliminate a lot of the fat that causes the oven to smoke so much that you won't want to bake wings! The refrigeration step is to dry out the wings so you can get them nice and crispy! Hope this helps in clarification. item not reviewed by moderator and published
This is the way Buffalo Wings should taste. I've always wanted a recipe that tasted the same as the very first Buffalo Wings I ever ate. This recipe does it. item not reviewed by moderator and published
Honestly--I only used the cooking methodology for the wings (steaming for 10 minutes, then 20 minutes/side in oven @425. Perfect! item not reviewed by moderator and published
I made these today because my husband has been craving hot wings and I didn't feel like going out. I did half with the sauce recipe above and the other half using a sweet spicy plum sauce that I had on hand. Both were really good and my young sons even liked the sweeter ones. I might add more hot sauce on the buffalo style ones next time, but otherwise I thought they were great. I especially liked that they weren't the slightest big greasy. item not reviewed by moderator and published
Great tip, easy to made! item not reviewed by moderator and published
Really simple, classic buffalo wings. The first time, I made this with Louisiana hot sauce and thought the sauce tasted like butter with just a hint of heat. When I used Franks Red Hot, it came out great. item not reviewed by moderator and published
I come off looking like a cooking rock star. These are tasty - my son asked me if we could have them at every meal! item not reviewed by moderator and published
The wings themselves would be a 5 star, but I didn't love the sauce as much. Next time I will be a little more creative-I saw a Bobby Flay sauce that would go great with these. I just used small drumsticks and they were so crispy and came out perfectly. The wings stuck to the parchment paper so I would just cook them on the cookie sheet next time. But they were a big superbowl hit! item not reviewed by moderator and published
A Huge Fan of A.B. These wings were made for our annual super bowl party and what a huge hit they were. The Steaming allows for the excess fat to drip away yet the wings stay super moist. I actually made a memphis style dry rub(low sugar that I use on ribs and chicken and coated the chicken with this before allowing to dry in the refrigerator. Baked them as directed and sauced them accordingly. Absolutely Awesome wings.... much easier and cleaner then breaking out the Fryer, but it does require a little bit more time due to allowing them to dry out in the refrigerator. Highly Recommend these to everyone! item not reviewed by moderator and published
Most tender wings ever. You can add whatever sauce is to your liking and they will be wonderful. item not reviewed by moderator and published
Awesome. Easy. Alton does it again. I'll never make wings another way. Perfectly cooked with crispy skin. I took the advice of reviewers below and baked the sauce on. item not reviewed by moderator and published
This was my first time making wings at home and I have to say they came out better than I could have expected. I'm not a fan of really spicy and normally order the mild wings when I eat out. I did the steam first but I wonder how they would come out without that step. Waiting an hour for them to cool down before baking was a little annoying. This is the reason I gave four stars instead of five. Instead of straight hot sauce, I used Franks Buffalo sauce and added the butter and garlic to that. This helped me to make it more mild for myself. item not reviewed by moderator and published
I've been using this recipe for a couple of years and it's delicious. I don't even bother to make the sauce - just use Frank's Buffalo Hot Sauce from the bottle, alone. The cooking method makes them tender and tasty without frying. I can't even enjoy fried wings knowing that this wonderful alternative is available. item not reviewed by moderator and published
I've been using this recipes for a few years and it is by far, the best! I use a combination of Tabasco and Frank's with a dash of cayenne and butter. Easy prep, less fattening and better than most restaurants!! item not reviewed by moderator and published
the best chicken wings ever. i think the key is in the steam process... DELICIOUS! item not reviewed by moderator and published
These came out amazing!!!! I didn't try the sauce, but I may next time I make these again! item not reviewed by moderator and published
Better than fried!! Crispy and healthy both!!! item not reviewed by moderator and published
First time making buffalo wings at home...delish! Since most butter packaging includes tablespoons markers, it would make more sense for the recipe to say 6 tablespoons rather than 3 oz. item not reviewed by moderator and published
FABULOUS!! I alway use Alton's process, then various sauces. item not reviewed by moderator and published
I made these wings last night &amp; was very pleasantly surprised at how wonderful they turned out. I'm a skeptic when it comes to baked wings. They're never crispy enough for me. The skin always seem to have a rubbery/chewy texture. These wings were certainly the exception. My steamer basket has gone missing, so instead I steamed in a mesh colander. Seemed to work just fine. I followed the times in the recipe &amp; was very pleased to have crispy delicious wings at the end. I may never fry wings again. You can make these in large quantities &amp; you don't end up with the smell of fried food lingering in your house for days. I did not follow the sauce recipe. I've used the same sauce recipe for years - 1 c Franks red hot, 1/2 c butter, 1-2 t cayenne &amp; a bit of tabasco. item not reviewed by moderator and published
BEST.WINGS.EVER!!!! item not reviewed by moderator and published
This recipe is a winner. We've always cooked our wings on the grill, but it was rainy and cold the day of the game, so I did an Internet search for ideas. I followed the comment about skipping the steaming and dusting with cornstarch. Oh, wow. My adult kids, both foodies and wing lovers, said they were better than the best they've had. How did I bake the wings and get crispy skin? item not reviewed by moderator and published
These had to be the best wings I have ever had! Easy prep and this recipe is less fattening than the fry version. The wings were moist and crispy...very tasty!! item not reviewed by moderator and published
Great wings. Trying eat better and the steam and bake method is much healthier than the fry method. Wings were crisp on the outside and moist on the inside. I did make the sauce. I love Buffalo Wild Wings sauces. I bought three different ones and sauced the wings. Tasted just like in the restaurant but much cheaper. item not reviewed by moderator and published
These are seriously awesome! My husband says "better than restaurant wings"! Yum! item not reviewed by moderator and published
Didn't really come close to true Buffalo wings. Sauce was tasty, but the wing component was bland and lacked the crispiness of a fried preparation. item not reviewed by moderator and published
Awesome! Alton is without a doubt one of the most intelligent and creative chef I've ever seen or known. I have learned so much from him throughout the years. My question is, anybody knows where to get a triple decker steamer basket like he uses in the video? Please let me know if you know. Thanks. item not reviewed by moderator and published
Too much work and can be simplified greatly. Really no need to steam and dry in the fridge prior to cooking. Cut the wings up. Transfer to the paper towel and then put another on top to pat dry and soak up any moisture. For crispy skin, just mix 3 tbsp of corn starch with 1 tsp salt, 1 tsp cayenne pepper and 1 tsp black pepper. Toss chicken in the mixture and you'll get crispy and golden brown skin every time, while cutting an hour of prep time and a whole step of steaming these. item not reviewed by moderator and published
Dude! What were you thinking? Tasted like vinegar. Gnarly. Was I supposed to pour the butter/sauce on em and then bake? Disappointing. item not reviewed by moderator and published
Hands down the best wing recipe ever. Better than the place in town famous for their wings. Enjoy! item not reviewed by moderator and published
In theory this recipe works good...but in practice it can fail miserably. Steaming for 10 Mins. is good and then baking is fine, however, what must be paid very close attention to is the SIZE of the chicken wings. If the wings are large/jumbo then Alton's 40 minute bake time is ok. But work with a wing that's any smaller then your in serious trouble with regards to overbaked and dried out wings. Ouch !!!... Remember, steaming not only removes some of the skin fat but it also pre-cooks the meat.....Keep this in mind and you'll end up with a very good wing with a great sauce mix....Cheers!! item not reviewed by moderator and published
This is a great way to do wings. My husband loves them naked but I love them with the sauce (Frank's of course! Much healthier and also a lot cheaper than eating them out. Thanks Alton! item not reviewed by moderator and published
I love them and much healthier than fried and breaded! I put season salt on and then if anyone wants buffalo sauce on them they can add them. item not reviewed by moderator and published
Without a doubt, the BEST wings I've ever made. Made the sauce too, added some hot peppers from the garden and some cracked black pepper. Amazing. Crispy on the outside, tender meat on the inside. A bit of work, but really very simple. Will be making these again and again! item not reviewed by moderator and published
These are by far the best baked naked buffalo wings I've ever had! And I don't feel guilty for eating them! Save yourself the extra work and use Frank's hot sauce- super yummy! item not reviewed by moderator and published
LongBeachBill, Frank's is the only hot sauce I'll use for my wings. Also, Alton's recipe finally showed me what I was missing on the baking method. I've made wings for the Super Bowl every year for the last several, but they were always soggy and unappetizing. I'm looking forward to finally getting my hometown's best dish right. item not reviewed by moderator and published
love it! easy to follow and the flavor is great... item not reviewed by moderator and published
I made this a couple weeks ago for a family get together. Followed the recipe exactly. The wings were gone in no time. Everyone raved about them. Made them again yesterday at the request of my niece celebrating her birthday. I used Frank's hot buffalo wing sauce. It has a bit of a bite, but still enjoyed by the wimpier eaters (my wife. Very easy to kick up with cayenne pepper or another hotter sauce. item not reviewed by moderator and published
I saw the show and made these per the recipe. Simply awesome! item not reviewed by moderator and published
I really like this method! I've tried making buffalo wings once before and it left me with a sick feeling from all the oil and breading... bleck. I followed some users advice and used Buffalo Wing Sauce with the garlic and butter and then added a couple of dashes of hot sauce to taste. The other thing I did was when 5 minutes was left to cook was toss the wings in the sauce and then cook it for the last 5 minutes with the sauce on. Was awesome, crispy like fried, but didn't make me feel sick after. Thank you. item not reviewed by moderator and published
best way to cook wings I ever tried TY item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
I never made wings at home, so I thought I would try this recipe. Wow - they were the best wings I ever had. After the steaming and cooling, I placed my wings on the grill so we could use the oven to bake some french fries. Like the other reviewers recommended, you should use a hot wing sauce like Frank's. item not reviewed by moderator and published
These wings are better than any you've ever had. Fall off the bone tender. Absolutely the best! item not reviewed by moderator and published
cook for 20, turn the pieces over, then cook for another 20. All in, that's 40 item not reviewed by moderator and published
Not true. The wings are deep fried and then tossed in the melted butter and hot sauce based wing sauce. They should be dripping. Take it from me, someone from Buffalo who worked at the famous wing restaurant. item not reviewed by moderator and published
Oooooh, no. Head to the Anchor Bar, Upstater, and ask how original Buffalo wings are made. item not reviewed by moderator and published
SFKath, did you let the wings sit in the fridge for a full hour after steaming? I've done these wings countless times and they have never been over cooked. item not reviewed by moderator and published
The directions call for a cooking time of 20 minutes.... not 40. item not reviewed by moderator and published
The recipe says, "Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes." item not reviewed by moderator and published
I watched the video and it states to only cook for 20 min. item not reviewed by moderator and published
Maybe the quality of the wings were bad, it happened to me before. Never buy them frozen, I only buy fresh wings so I can see they are meaty item not reviewed by moderator and published
You did not make the recipe then. Your "party wings" were most likely par cooked which is why they turned out fine. If you would of tried this with uncooked chicken wings from the meat department, you would of had awful results. item not reviewed by moderator and published
You had an excellent day then! =) item not reviewed by moderator and published
LOL! It always amazes me how someone can completely change the recipe and then give the recipe less than 5 stars because theirs just doesn't have a 5 star taste! If you are going to change ANYTHING in a recipe, review and discuss but don't rate it less than it's original version merited! item not reviewed by moderator and published
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. item not reviewed by moderator and published
LOL u r right item not reviewed by moderator and published
"i didn't make wings at all - i made pulled pork and here is how i did it......" i'll give myself 5 stars..... item not reviewed by moderator and published

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