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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 321-330 of 370

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  • on July 27, 2008

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    As he says, patience is rewarded. Great wings.

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  • on July 24, 2008

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    I agree it's not the traditional deep fried buffalo wings. But it's AB's healthy version of it for the calorie conscious. The wings come out very tender and the steaming trick is fantastic. Though the sauce is not exactly how I wanted it to turn out, I can always work on it according to my South Asian taste buds. Way to go AB!

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  • on July 08, 2008

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    The steaming and the oven roasting rendered wings that were pleasently tender with crispy skins. However I did not find the sauce to be very hot. Perhaps I used the wrong brand of sauce?

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  • on July 03, 2008

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    What a great recipe. I love chicken wings but don't eat them very often due to limited fried food intake. Alton fixed that with this recipe. Yes, the process is a little involved but as he says, your patience will be rewarded. I've never had crispy, baked wings from the oven that tasted like the fried ones in the restaurant. These are better! Awesome!

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  • on June 23, 2008

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    I've made these several times and they always come out great. I do steam them a little longer and cook them at about 440. I really appreciate beging able to enjoy these not fried. I use Smart Balance instead of butter and use more garlic for the sauce. I've tried about 10 of AB's receipes and they're all great.

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  • on June 21, 2008

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    Best wings ever! Why?

    1. Less greasy. The steaming and baking removes some fat and the wings aren't fried in additional oil. Cheaper and easier to clean up, too.

    2. Fall off the bone. Again, the steaming is key. They fall off the bone unlike some rubbery/chewy wings.

    3. The garlic. Adding the garlic to the butter gives it the extra zing that hot sauce alone doesn't deliver.

    Only downsides:

    No recipe for the blue cheese sauce (but who needs it.

    Takes a few hours to complete.

    Volume limited by the racks. Tough to make enough for big parties.

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  • on June 17, 2008

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    Made these for my dad for father's day. they were absolutely fantastic and disappeared in an instant! So much less mess than deep frying too. I will not hesitate to make these again.

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  • on June 14, 2008

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    These were great. Better than the greasy fried ones you get in restraunts. The sauce wasn't very spicy so if you like hot you'll want to step it up some.

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  • on June 10, 2008

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    My family doesnt like hot wings (I LOVE them so I made the recipe (followed it exactly and tossed some of the wings in a light honey bbq sauce and some in the hot sauce. I don't know what tasted better!! We couldn't stop eating them..I make them all the time now, as they are so easy to prep! I used the frozen huge bags of wings you buy at the warehouse stores, and they worked great too! (I put the frozen wings right into a huge pot with a basket steamer on the bottom.. I do recommend you use parchment paper for the fridge portion as I found the chicken stuck to paper towels..

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  • on June 07, 2008

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    This is THE most fabulous recipe ... I was so so so amazed ... try this, I promise you won't be sad over it ... these were the BEST CW I have but ever had ... and I made them ... I can't wait to show off my culinary skills at my next party ...

    The most amazing thing about these wings are the fact that the are BAKED ... yet they are crispy ... even though they were tossed in the 'dressing' ... I thought ... that they might be soggy or something ... no ... no matter what ... even once they cooled off, they remained crispy ...

    Wow, what a keeper recipe ... for me at least ... I will never prepare chicken wings an alternate way ...

    Brilliant!!!

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