Food Network
Home> Recipes> Beef>
Buffalo Wings Recipe

Buffalo Wings

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 370

Showing 341-350 of 370

Sort by:

Newest

  • on February 18, 2008

    Flag

    A lot of time invested for something not so great. The chicken was juicy but had no real pop of flavor and hardly more spice than your run of the mill breakfast cereal. If you like something that isn't so bland you fall asleep while eating, I suggest you try another recipe and just leave this one where it belongs; out of the kitchen.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 17, 2008

    Flag

    If you like your sauce with more of a kick, leave out the garlic, add a few shakes of Good Season's Italian Dressing powder and a couple of dashes of Tobasco, don't forget the blue cheese dressing...these'll make your eyes water!
    I've used a corn starch/hot water slurry to thicken up watery sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 17, 2008

    Flag

    Followed Alton's recipe & came up with the best wings. Better than deep fried "bar" wings. For variation tried grilling with a spicy dry rub instead of baking in the oven. Same great results. Steaming & cooling is the key!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2008

    Flag

    These are not Buffalo wings. Sorry!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 11, 2008

    Flag

    AB, Thank you for providing a great canvas to start from! The recipe is a five star by itself. But if you want to move up to six stars try this; Follow the recipe as directed, add two tablespoons of honey and the juice of a half lime. Sweet yet hot, but refreshing! Hence the sixth star!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2008

    Flag

    Steaming the wings before baking them takes a lot of the mess and frustration of just trying to bake them all the way through. I didn't let the wings rest in the refrigerator as recommended, but they still turned out fine.

    For those looking to cut the butter...Try mixing BBQ(a generic will do, mustard(any kind works, and hot sauce. The BBQ sauce adds stickyness and thickness, while the mustard cuts the sweetness so that it tastes more like wing sauce rather than BBQ sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2008

    Flag

    less fat, less work, more taste!!!
    this is a healthy and just as delicious as the defried kind

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2008

    Flag

    This is the best recipe I've tried so far for wings. The wings had less fat and were crispy. Not as much work as I thought. New favorite for Super Bowl.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2008

    Flag

    I have a steamer which I could only fit 15 wings into at a time, but it was worth it. I love to deep fry and bread chicken wings, but I did try this and the wings were good, but not as good as I normally make for my family.

    1. Not as much thickness to the sauce on the wing as I had hoped, and I follwed the recipe and watched the show twice to make sure. Alton's looked different. I used Trappey's Cayenne Pepper sauce, garlic, salt and the butter requirement. Sometimes I use Texas Pete or Crystal Hot, but I love Trappey's, so maybe for a cover, I will try something different to thicken.
    2. They were crispy and nicely cooked inside and on the skin.
    3. This is a long process to prepare for a party or dinner, but if you plan well for time, these wings are good and the steam / chill aspect is something that I will keep, even when deep-frying.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2008

    Flag

    I like most have always fried wings but this recipe worked out great. I did have to put a little oil on bottom of pan since I had no parchment so maybe a little like frying lol. The sauce I changed a little but same basic recipe and CRUNCHY CRUNCHY loved them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 30 31 32 33 34 35 36 37 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.