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Buffalo Wings Recipe

Buffalo Wings

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (370)

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Average Rating:

Total Reviews: 370

Showing 301-310 of 370

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  • on December 01, 2008

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    I am very sad for the people who rated this less than 5 stars. Every <4 rating has been because of an error in reading the recipe or someone who changed the recipe and then rated it badly. I just made it for the first time tonight and I will crave them everyday for the rest of the month, at least. The skins are as crispy as if you'd deep-fried them, but with a fraction of the fat (I used NO butter at all in my recipe. MORE than worth the time, and it's really very little effort. Most of the recipe is just waiting around for the goodness to be ready. I made my wings as spicy as I could manage tonight, but you can put whatever sauce on these little babies that suit you! I would recommend this recipe to ABSOLUTELY ANYONE, and plan on making it for many parties in the future... and who knows... probably many more random Monday nights! Alton Brown still reigns as my cooking God.

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  • on November 29, 2008

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    I tend to eat a lot of spicy food, including my fair share of buffalo wings, and these are by far my favorite spicy item. These are inexpensive to make compared to going out and buying the same amount at a restaurant, plus I can make them to my taste (I am a Cholula hot sauce fan. The recipe is spot on, and I have yet to find any problems with it, even at high altitude. I also tried it with full sized drumsticks instead of drummettes, and it is equal as delicious!
    Keep it up Good Eats!

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  • on November 29, 2008

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    I marinated the wings in sake and shoyu overnight before steaming and roasting. I tossed the wings in Sriracha hot sauce and butter. Amazing!

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  • on November 18, 2008

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    Must say Alton Brown knows his stuff. Followed recipe, only doubled it, had no problems. Easy clean up, and the results were fantastic. My husband liked them better than his special grilled buffalo wings. Really takes all the work out of "frying" they are still VERY crispy, although I had my doubts!! I did however add ten minutes to cooking time, they just didn't look browned enough, but they were. Didn't get soggy in the sauce, used less butter but all the hotsauce, still not too hot, they were just right!! Love this recipe.

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  • on November 17, 2008

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    These were great and crispy! I never thought to steam them first to get rid of some of the fat that would later cause a lot of smoke. No smoke in my kitchen. The sauce was good, we just used less butter so it was spicier.

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  • on November 16, 2008

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    I have never attenmted to make chicken wings before so I dont have anything to compare this recipe to cooking wise, but taste wise, these are GREAT!! We usually go to Buffalo Wild Wings and spend a fortune on just a few wings. I saw this recipe on TV and went and bought the sauce from BWW the next day and made these. I boiled the wings instaed of steaming them( I dont have a steamer basket and let tehm cool. The paper towel does stick so try some parchment. I baked them till crispy and tossed in BWW sauce. Amazing. With a salad and some potato wedges, you cant beat it!!

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  • on November 14, 2008

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    This is the best method for making wings. I used Frank's hot sauce.
    Steaming gets rid of a lot of the fat. Take a look at the water when you
    remove the wings from the steamer.
    Moist, crispy and delicious.
    Well worth any effort.

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  • on November 08, 2008

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    Really easy to make. The cooked wings take to any sauce with ease. I like hoisin, soy and chinese hot pepper sauce.

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  • on November 06, 2008

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    This replaces my previous baked wing recipe. Other then some planning ahead
    to allow for drying in frig, this recipe is easy and the results are delicious. My other wing dip has some honey so I just added the fresh garlic and was thrilled.

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  • on November 03, 2008

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    The wings were amazing. The meat was tender and juicy and the skin was crisp.

    I have only one complaint: my family kept clamoring for more all weekend! Next weekend I will teach them how to make them for themselves.

    Go, Alton!

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