Buffalo Wings

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y'all who keep posting your specific alterations to alton's recipe are irritating me to some degree. follow this recipe exactly as posted, utilizing a thermometer as USUAL, and these cannot come out any better. 5 out of 5... this is the best wing recipe i've ever found; clear concise and doesn't blame the cook for the product coming out less than ideal... seriously if you want awesome wings do everything exactly right and use a digital thermometer

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I love wings! And this recipe helped me improve my own favorite. I like to use Frank?s hot sauce and to add some zing; I add the juice of half a lime or lemon and dissolve half a packet of dried Italian salad dressing mix to the sauce. Try this and see how you like it.
Its sooooo good! Thanks AB! Love your show!

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Bought some wings but also had some drumsticks which I also steamed, then put the wings into the oven to bake and put the drumsticks on the grill. Both were amazing.

Since the drumsticks were already cooked just need to get them smoked and charred.

Sauce is amazing, I used Cholula as the hot sauce and soy butter, turned out amazing.

Will def. make again.

Thanks AB for the great recipe.

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Alton . . . You're my HERO ! ! ! ! !
But a few mods on this recipe

I made the wings exactly per the recipe. The skin was crunchy, but so was the meat . Also, the parchment paper was extremely difficult to remove. It was greasy and flaky. MODs

1 Steam for 20 minutes, rather than 10
2 Put aluminum foil in pan, rather than parchment paper
3 Oven set at 400F , rather than 425F

Second batch was PERFECT ! ! ! !

Love your show.

DH from Tupelo,MS

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Loved them, I like them with more spice to I added more hot sauce and it was great!!!! This method of cooking them is way better than frying them!!!!

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This recipe made the best wings ever...
I used a metal colander over a large pot to steam..
added extra seasonings and then place in fridge..
they came out great.. a must for summer but since the clean
up is so little as opposed to the frying method you will want to make them all the time..
My hubby loved the wings,, and he is the chicken wing king..

Dp,, from CT

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If you follow the instructions that Mr. Brown outlined on the show, steam, cool and then bake on a wire rack there isn't any smoke, or at least I didn't have any.
If there was anything, even a small something, burned on the bottom of the oven, maybe then you might have smoke. I got to thinking abou the wings. They aren't really too bad, even for a Weight Watcher. Steamed chicken and then baked. If you made a sauce with fresh tomatoes and red peppers as I did ththe only bad thing would be the skin. All the fat, at this point is in the bottom of the steamer and the rest in the bottom of the baking sheet. I used the butter but when you divide it by 4 for servings still not bad. Don't bathe it in the sauce maybe a small dip.

You will love this, so easy, and oh so good!

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I LOVE this recipe! My husband loved them too. I served them with a simple salad and nothing else. It was perfect. The only problem was that it was very, very smokey. Next time, I will steam the wings in smaller batches, rotate the wings mid-steaming, and probably even steam them a bit longer. Perhaps that will cut down the smokiness. I really suggest using the baking/cooling racks during the baking process. Some other reviewers seem to have put the wings directly on the parchment paper. There was so much grease at the bottom of the pan that I wasn't consuming. And, the crispiness is AMAZING! I used Frank's Buffalo Sauce without adding anything to it. It was crazy spicy, just like I like it! This is definitely a keeper. It makes what could be a caloric nightmare a much healthier dish!

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If you want quick this isn't your recipe... but man is it worth the work. Excellent crispy wings that have never been in oil. Delicous.

Spray the steamer basket and cooling rack with a small amount of non-stick spray and your clean up will be drastically easier!

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I have tried this recipe, and I have to say that grilling is much better. I got the same good flavor and crisp with grilling as I did with this method, and this method made my kitchen stink for hours of half-cooked chicken (the steaming, and both the rack and steaming basket took forever to clean up. The end result is excellent, but I'm not sure it was worth the stink and mess, especially when I get just as good of results with grilling.