Buffalo Wings

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Firts time I tried this recipe ... it was mucho good. Using it for my Super Bowl get together.

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These were really good and we do consider ourselves wing connoisseurs. I was a bit skeptical but I'm telling you they were CRISPY and crunchy and really tasty. We tried a few different variations on the sauce, one we substituted honey for the hot sauce for the kids for instance (it was a hit. The sauce in the recipe was good but the wings being so crunchy that made them fantastic. Thanks for a fantastic recipe, I never thought I could make wings this good at home!

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Made these today. Perfect. To the reviewer who made them for Super Bowl 2008: The game will be played TOMORROW. I'm making these delish birdies for my friends for tomorrow's football game. Thanks, AB
Jerry from T-burg, NY Go Giants

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These turn out excellent - and I don't have to waste money on oil or a deep fryer.

If you think there is only 1 way of cooking anything, you really don't belong on a food website!

Reminds me of people that don't like zinfandel wine because it doesn't taste like cabernet.

The whole point if cooking is to explore and change things and makes them different. Kinda like suggesting changing the sauce - so it has to be deepfried because thats the tradition, but then the tradition for the sauce doesn't matter? That makes no sense. come on - lighten up (pun intended and live a little!

Great recipe - nice clean (and healthier way of making a classic.

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You are missing the point. Mr. Brown states that the wings already have enough fat to fry themselves. He never said anything about "healthier". This show is about science, not tradition.

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Sorry folks,,, chicken wings are not supposed to be a healthy snack. There is only ONE way to make them and you HAVE to deep fry them! Up to 25 min in hot oil to make them crispy. The only reason I gave it 2 stars is because I like Mr. Browns sauce. Add more hot sauce ( Franks Louisiana cut back on the butter toss in a steel bowl after a couple shakes of the basket to get the oil off. The garlic is a nice touch, I have used it for many years in wing sauce.

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The recipe is amazing!!!! It not only able to drain the fat, but allows them to get crispy in the oven. Healthy alternative to deep frying. it is simple and delicious.

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This is a real good recipe and far less hassle then the deep fried method. I'm guessing it's also a bit healthier because there was quite a bit of fat left over in both the steam pan and oven dish.

I'd give it 5 stars except for two points:

First, although these taste great they don't taste exactly like true Buffalo Wings. I suspect that if you've never had the real thing, these would be fine. Even if you have had the real thing (and we have, my wife was raised in Buffalo, and worked not too far from the Anchor Bar, she's had many a authentic wing you might like these more, but there's no getting around the fact that they're different.

Second, Alton made a big mistake in not insisting that there be a side of celery and blue cheese, not to mention the carrot sticks. Just like prime rib needs the horseradish, wings need the veggies and blue cheese.

Aside from those minor grievances, this is now my way to make wings!

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I am from Buffalo. Chicken wings (not "Buffalo wings" are to be deep fried at 385F for 6 min. Baking never works. And although the original sauce was just butter and bottled hot sauce, add honey and brown sugar.

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tried it for superbowl 2008 went down grrrrrreeaaaaaattt with the folks!