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Buffalo Wings Recipe

Buffalo Wings

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Average Rating:

Total Reviews: 370

Showing 311-320 of 370

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  • on November 02, 2008

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    I made this recipe, thinking that I would be more impressed, than with my own.
    The work involoved in the steaming, I didn't feel made a difference.
    I dried my wings, dredged in the sauce before baking, my family thought the flavor had a "more authentic" buffalo wing taste.
    A surprise: sprinkle the wings with HIDDEN VALLEY RANCH package salad dressing, before baking.
    KUDO'S

    HINT: don't place too many wings on your baking sheet at one time.

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  • on October 19, 2008

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    We all enjoy the wings.
    Thank you Alton,
    Marinez, Boca Raton, FL

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  • on October 18, 2008

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    To all of you picking on Alton for not specifying the hot sauce, or rating it based on heat, get over it. Pick one you like silly! The wings themselves can't be beat! Put whatever you want on em or nothing at all. Thanks again Alton, you're the reason I cook!

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  • on October 16, 2008

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    This is a great way of cooking wings that get crispy and have a lot less fat. And I love that fact that you can just make any flavor to add after the wings are done in the oven.

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  • on October 10, 2008

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    we made a batch and I'm taking a large quantity of these for the football game and they were outstanding. For the sauce we used butter, parm and garlic and they were out of this world delish! A hit with any wing lover. Thans AB!

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  • on September 27, 2008

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    Made these this summer and am making them again for a football party. The guys around here all love them and the gals like the healthy attributes of them not being fried. I do you my own sauce but the steaming and baking works wonderful. I love it when I am asked to make "repeats" from our group since I am the one that always does something new and different. I know if it is being requested, it will become a staple to our gatherings. Thanks so much Alton for making me a winner again!

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  • on August 29, 2008

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    Some hot sauce is fairly mild others are mind blowing hot and many have very different tastes. So how can a recipe call for "hot sauce". Ridiculous!

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  • on August 28, 2008

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    I prepared the wings exactly as directed and they came out amazingly. The meat was perfectly tender and juicy while the skin was crispy but not tough at all.

    I tweaked the sauce recipe a bit because I thought it was not strong enough.

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  • on August 02, 2008

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    So my husband is from Buffalo, so he knows his wings. We previously bought a deep fryer, so that we could make our own wings--and they are awesome deep fried--but the fat, alas, is not! I have tried to make them in the oven before, but they were inedible. These are a great low fat substitute for fried wings--they do not beat the fried, but are a close second. We did not use Altons recipe for the sauce--WAY to much butter. We always use Franks hot sauce (with about a third of the amount of butter that Alton recommends. The more butter, the less spicy they will be--and if you put that much on, you might as well deep fry! It's okay to double or triple the recipe as well, you can even stack them together in the steamer. We will be making these again, saving the deep fried version for when we are feeling truly gluttonous!

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  • on July 31, 2008

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    Wings were fabulous. A little skeptical at first, boiling chicken, but it turned out great. Frank's hot sauce is the best. Thanks for the recipe.

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