Buffalo Wings

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I am a sucker for wings so I had to try this recipe when I watched AB do it. It took a lot of patience waiting for the cooling and roasting but your patience will be greatly rewarded! One piece of advice though, don't worry too much about getting all your chicken pieces evenly separated like AB did with his fancy steamer assembly. I just tossed all my wings on top of eachother in my conventional steaming pot and made sure to mix them once or twice during the steaming and they still came out awesome. Now thanks to this recipe I make sure I have my freezer stocks with wings :

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Why order in wings when you can make these so easily. These are great! Definately worth trying!

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I am not often prone to comment on recipes unless they are tragically awful or heavenly. I could seriously eat these wings until I frakking explode. They are amazing. I followed the directions absolutely to the letter and they turned out amazing. They were birthday dinner for my husband this year and they are definitely the hot shizz.

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Tried these wings yesterday. Drying in the fridge and steaming the wings is key. Don't skip those steps. The sauces are great, especially the asian sauce (in the video. We'll be using this on all our chicken. The only downside is the time it takes in the fridge before and after steaming. As Alton says your patience will be rewarded.

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I have not made this recipe, but saw Kerry's review and had to point something out- Do NOT use a bamboo steamer. Bamboo is porous, so it will soak in the chicken juices- and that poses a huge food-borne illness risk. Bamboo steamers are not for meat- investing in a metal steamer is a good choice.

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I was making a large batch the other day and I just put about 1" of water in the bottom of a large pot and droped in 42 wings and let them steam/boil . I stirred once after 5 min. Then gave them a quick rinse under the faucet. They came out just as well as usual without all the fuss. LOVE THIS RECIPE!! My husband (a buffalo wing addict says these are better than the local wing joint!! I use Franks Buffalo wing sauce....Didn't care much for Alton's sauce

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This recipe is a keeper. Instead of going to the hardware store and spending a lot on a bunch of metal steamer baskets to screw together, I just place the steamer basket into the top of my rice cooker and then stack two more bamboo steamer baskets on top of that, and leave the lid open. I just steamed 30 pieces of wings with room for a few more. Works great.

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I went to Buffalo, NY last year for the first time and realized that everywhere else in the world we eat wings; real Buffalo Wings have to come from Buffalo -- or so I thought. I messed up the asian sauce (it was too orangey but the texture and crunchiness and overall process was perfect with this receipe. Steaming and then baking is definitely the way to go. Thank you!!!

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"Healthier" wings, easy to make and great taste. Enjoyed them so much! Will be making these over and over, and sharing the recipe every chance I get. My wife and I enjoy Alton's 'Good Eats' and have picked up many good recipes and even ideas for storing food. But this recipe is the best!

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My hubby and I made Alton's wings this evening and when they were just about done we realized we were out of Tobasco. Oh no!
We found a can of chiles in adobo sauce in the cabinet so...
I chopped up 1/2 the can of chiles and tossed them in the blender with a can of XX dark (the best Mexican import beer available. I let the blender do its thing to the chiles and we had a fine sauce, though a bit too thick.

The wiges were ready so to the butter and garlic I added 1/4 cup of the too thick sauce and added an addition 1/4 minus a tablespoon of beer.

The wings were tossed in, sauce clung to the wings as expected and the taste was so much better than any wings I have ever tasted with just hot sauce. So much more flavor but of course the chile and adobo sauce maintained that sinus clearing kick!

Fantastic, versatile wings. Yea Alton, all your recipes come out great even when I make substitutions.