Buffalo Wings
Show: Good Eats
Episode: The Wing and I
Rate This RecipeRead users' reviews (375)
- Recipe categories: Chicken,
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Average Rating:
Total Reviews: 375
Showing 341-350 of 375
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By qcsj_10443387
Land O Lakes, FL
on May 26, 2008
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I combed the web looking for a decent wing recipe. My bad. I should have known to go to Alton first. I tried and burned several recipes before I came to understand the SCIENCE behind the wings.
My Thanks Again,
By mille849_10432930
Howell, MI
on May 24, 2008
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Didn't make AB's sauce (used a bottle from BW3s, but his method for cooking the wings is perfect. Never would have thought of steaming first (used my large volume electric steamer instead of his steamer basket contraption, but they were crispy, delicious, and my kitchen was smoke-free!
By frink_s_1389813
Kearney, NE
on May 21, 2008
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Easy didn't use as much hot sauce just enough for flavor. Very good
By Chisel Monkey
PA, United States
on April 14, 2008
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I've been looking for an alternative to fried wings. And these are great!! The sauce need additional hot sauce if you like them hot but they taste great the way they are.
By mweimann_6903225
Chicago, IL
on April 14, 2008
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I had previously tried to make wings in the oven and had a very smokey experience. As a result, I never bought wings from the store again to make at home.
It never occurred to me that one could render the fat away by steaming, so when I saw this episode, I figured I would give it another shot. Armed with AB enthusiasm, I even went so far as to create the 3 layered steaming contraption that was on the show. 3 steamers, a 1/4" threaded rod at 6" length, (6 1/4" nuts and washers, and I was ready to go.
I cut the wings, placed them on the contraption, put them in a pot with water on the bottom and 10 minutes later removed the wings per the instructions. After cooling for an hour, they were ready for the oven. 40 - 50 minutes of baking @ 425 degrees, resulted in wings that were better than any other home wings I have had before.
Recommendation: Try this; you will be impressed.
By sandi_219_8164416
Chicopee, MA
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.
By mr_g_99_9764577
Lynbrook, NY
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.
By martyrowe.gis_9...
Elyria, OH
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!
By k.dusty_8163082
Buffalo, NY
on February 13, 2008
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These are not Buffalo wings. Sorry!
By A Skinny Fat Chef
Harrison, AR
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!