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 341-350 of 370

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  • on February 18, 2008

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    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.

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  • on February 17, 2008

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    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.

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  • on February 17, 2008

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    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!

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  • on February 13, 2008

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    These are not Buffalo wings. Sorry!

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  • on February 11, 2008

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    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!

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  • on February 10, 2008

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    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.

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  • on February 10, 2008

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

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  • on February 10, 2008

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    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.

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  • on February 09, 2008

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    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.

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  • on February 09, 2008

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    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.

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