Buffalo Wings

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I?ve only been watching AB for a few month and this is the first of his recipes I?ve tried. I?m happy to report that these wings are GREAT!! The recipe is somewhat time-consuming, but painfully easy.
These are easily as good as the wings I get at the local chains , they are very cheap to make, and because they are not fried, they aren?t quite as bad for you.
My only word of advice is to make sure you steam them well because if you don?t, you?ll end up with a house full of smoke (albeit great smelling smoke!. I failed to steam them properly and had to run a fan for about 30 minutes.

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I made these for the Bowl, and they were great.

I bought two steamer trays and built the contraption that Alton built in the episode, (for reference, you need a 3/16" bolt, so I could steam 16 at a time. It actually fit perfectly into my rice cooker which has a steam setting.

I would make a few changes next time:
- More hot sauce, less butter in the sauce, it needed more of a kick
- I think I need to roast them a little longer, not all were crispy, but the ones that were were heavenly

They take some time to make, but other than separating the wings, most of it is not active time. They tasted good, and with a few easy changes, they'll taste great next time.

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I'm sorry I missed "The Wing and I", but I am not sorry I tried this recipe today. They were wonderful! I used hot sauce on half and a homemade bbq sauce on half. Thanks Alton, YOU ROCK!

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Made them tonight for the Superbowl (2009. Everyone said they were very tasty, but they were not very crunchy. I followed the recipe, except I used Franks Wing Sauce. Anyone have an idea as to why I didn?t get the crunch???

PLEASE FORWARD TO AB!!!!

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I just finished this recipe using exactly what he said to do....I was not sure about them being flavorful but they were! I will make these again and again!

Thanks Alton!

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Fabulous recipe! Thank you Alton!

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Deep frying 30 (or so wings is a lot of trouble and mess. Baking always left the wings too greasy. This method gave the desired crispness and no grease! This Georgia boy has ventured to the Anchor Bar for the original wings and this recipe is nearly as good, plus a lot less expensive than round-trip airfare. You need to try this one! (Try Louisiana Gold brand hot sauce instead of Frank's Red Hot...you'll notice a difference!

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Outstanding, Best ever. Robert from Buffalo , New York

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I absolutely hate when my wings come breaded, it is as if the being fried in oil isn't enough they have to add flour or corn starch to the mix. I LOVE THESE, and steaming them only a genius such as A.B. would tell us about this. It is rare to find a cook who can teach simple techniques. Plus I love crispy wings and anyway to avoid deep frying is best! Keep up the good work. :

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It's definitely an undertaking to do wings this way, but the results are awesome. This is the first time I have ever attempted to make wings and they came out just as good if not better than some of the well known wing joints I've eaten at over the years. I don't make them often, but when I do next this will be the recipe I use. I also used Frank's original hot sauce. Perfection!