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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 351-360 of 370

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  • on February 09, 2008

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    I love hot wings to the point of being mildly obsessed with them, but because of health problems, I have to avoid the prepackaged frozen kind and the kind you get in bars (too much sodium.
    I was skeptical when I saw the recipe because I though you had to fry hot wings, but I decided to give it a shot since I was able to control the ingredients.
    They turned out amazing.
    The second time I made them, I doubled the hot sauce, and they were even better.
    Thanks, AB

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  • on February 07, 2008

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    I used my Chinese Bamboo Steamer and my Wok to steam my wings and it came out Great. Next time i will add some Honey to the sauce just to see how it would taste. Thanks Mr. Brown, this is a keeper.

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  • on February 05, 2008

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    This was actually really easy to do, and steaming the chicken beforehand cut down on the fat and let the skin get a little crispy during the roasting. I made a half batch, and I think I had too much butter in my sauce so next time I will probably either drop that to about 2/3rd the amount or just add a lot more hot sauce to the mix. Overall these were pretty great, and definiely better than the ultra-fatty junk that the local pizza joint delivers.

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  • on February 05, 2008

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    Alton Brown RULES!!! Buffalo wings are the absolute best food in the world!!! If you have buffalo wings, can life get any better...I submit that it CANNOT!!!

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  • on February 04, 2008

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    Wow. Cannot overstate how great these were. We did not make the sauce but the preparation of the wings by steaming, cooling, then roasting was absolutely fabulous. These are better than any wings I've ever purchased. We were literally floored by how good these were and how easy and not-smokey preparing them was! We used prepackaged sauces and they were great. Might have to make the sauce next time. Bravo Alton!

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  • on February 04, 2008

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    I have made tons of wings over the years, but never tried steaming them first. I think this made a big difference in their crispness. I made the sauce per the recipe and thought I could improve upon it...and it turns out I should have just left it the way he wrote it. Live and learn. My teenage grandchild isn't a wing eater and she ate a bunch of them. That says something! I will use this recipe from now on. Thanks Alton!

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  • on February 03, 2008

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    I made these for the Superbowl. Due to time constraints, I decided to deep-fry the wings after they were steamed. A quick 2-minute fry kept the wings moist and tender on the inside and crispy (as they should be on the outside. We really liked the garlic in the sauce; it added a great new twist.

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  • on February 03, 2008

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    This is not a great recipe. The wings, although moist and cooked, did not have a very crispy skin. The sauce had WAY too much garlic and did not taste like real Buffalo wing sauce.

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  • on February 03, 2008

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    An easy way to make small amounts of wings for one or two people. Great way to get the crunch without the hassle and mess you get with oil. I will keep using this recipe. Thanks Alton Brown!

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  • on February 03, 2008

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    You do realize that it really makes NO difference, Baked, Deep Fried, Grilled? It is all a matter of preference, and convienice, Here in So. Cal. the wind is at about 50mph. No grill today. This recipe is GREAT no matter which way you make it! Experiment! Not one way is right nor wrong......

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