Buffalo Wings

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Not that I think Alton needs even more reassurance...but...this recipe is really foolproof! I made these wings a few times and they are always perfect! This last time, I steamed the wings the night before and they turned out exactly the same. Everyone ALWAYS says they are better than restaurant wings. I made 5 lbs for Super Bowl and they were gone before the game started! There is no fat and they fall off the bone. I have even used a store-bought wing sauce to make then even easier. Really great!

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Easy, tasty, and not greasy. Made 9 lbs of these for the SuperBowl, only have about 8 wings left.

I made what I think is an even easier bulk steamer than the one AB made. Used a 12 quart stock pot, and 5 10-inch pizza screens from a local restaurant supply store ($3 each. Use balls of foil to space the screens and lay the wings out in 5 layers, with an inch of water at the bottom. I cut a couple slits in the screens to let me grab them with tongs when hot. The whole thing is dishwasher safe, and the screens store in the stock pot when not in use.

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We have been making wings for quiet sometime and not to sound boastful but we are real good at it. Found this recipe and thought we would give it a try....this will be the way we make them from here on out. They are much crispier than frying, not as heavy and when you are done eating you are satisfied - not bloated from the grease. I recommend this recipe to anyone that appreciates wings like we do :

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fantastic and as close to restaurant taste as I can find.

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Very best oven wings I have ever made (...and I have made LOT over the years. I did do some tweaking. I did use a 1/8 tsp. good garlic powder in place of fresh as I thought it would give a more even flavor. I also brushed them LIGHTLY with the sauce mixture ( I do a 2 to 1 Frank's Hot Sauce/butter ratio - 1/2 cup sauce to 1/4 cup butter and drained any accumulated liquid at the halfway/turnover point. I did use Reynold's non-stick grilling foil instead of the parchment paper. I upped the temp to 450 degrees for 15 min. each side and gave a good brush/coating of the sauce mixture when they came out of the oven. They came out very nicely browned, crispy and moist. I think the steaming is the key!

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My family is all from Buffalo, NY and although there is something to be said about the fried deliciousness of authentic wings this recipe is fantastic in its own right. Sometimes over-frying takes away from the flavor and you're left with all crisp and no flavor. The steaming and chilling before makes for tender, delicious chicken that falls right off the bone. I also bake the wings for an additional 5 minutes after the first coating of sauce and then give them a second final coat. Authentic? Not entirely. Good Eats? DEFINITELY.

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On a side note, he actually showed you how to make a three-tiered steamer so you can make large batch at once. Just take three regular steamer baskets, remove the screwed-in pin in the center and get a long threaded dowel and some nuts from home depot. You can just twist the three baskets onto the dowel to have a three level steamer to drop into a gumbo/chili pot. It’s awesome! 36 wings per batch!

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My wings did not have a crunch to them but they were not dried out at all. I followed the recipe exactly. Not sure what I did wrong. But the family loved them.

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Made these before and loved them.....

QUESTION: For this weekend, do you think I could steam them Saturday and refrigerate. Then bake and toss in sauce Sunday? I am making ALOT of wings for pur Superbowl party. This would be so convenient.

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Simply delicious. Just made this tonight for the Jet's playoffs. Living in New York small kitchens don't allow for much storage for the supplies so i had to get creative with the steaming. I used a stock pot and placed a strainer over it. This seemed to work. If you like hot, use 1/2 a cup of Frank's Hot Sauce instead of 1/4 cup. Stay with Frank's Hot Sauce. I now swear by it.