Buffalo Wings

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FABULOUS!! I alway use Alton's process, then various sauces.

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I made these wings last night & 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 & was very pleased to have crispy delicious wings at the end. I may never fry wings again. You can make these in large quantities & 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 & a bit of tabasco.

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BEST.WINGS.EVER!!!!

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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?

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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!!

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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.

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These are seriously awesome! My husband says "better than restaurant wings"! Yum!

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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.

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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.

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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.