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Home Recipes Comfort food Alton Brown's Buffalo Wings Recipe

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Bobby's Buffalo Wings with Tangy Cheese Dip
By: Bobby Deen

Alton Brown's Buffalo Wings

Recipe courtesy Alton Brown for Food Network Magazine Recipe categories: Poultry, Chicken, more

Recipe

Ratings & Reviews (232)

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Total Time:
Prep Inactive
Photo: Alton Brown's Buffalo Wings Recipe

2 hr 15 min
25 min 1 hr 0 min 50 min 6 servings Easy

Cook

Yield: Level:

Ingredients
12 whole chicken wings (about 3 pounds) 3 ounces (6 tablespoons) unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce Kosher salt

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Directions
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook

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20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm. Photograph by Con Poulos

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Flag By losethpearce_73... Paw Paw, MI on January 21, 2013

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These are the best wings ever!!! I plan on using Alton's process and make his Buffalo Wings and Guy's Tequila-Lime wings.
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By TaraToby MA on January 20, 2013 Flag

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These were really yummy. I agree with previous posters who said the wings come out with crispy skin without the extra calories. I didn't find them to be much work at all- they are only time consuming while waiting for refrigeration. I would have liked to try broiling them at the end, for a few minutes, just to ensure extra crispyness but unfortunately my oven was not cooperating. I used less butter than suggested and extra hot sauce. I like Texas Pete's, with a splash of Srircha. Yum! I also mixed a small amount of cornstarch with water and added it to the sauce to thicken it up a bit. My husband and I devoured about a dozen and a half of these and fought over the last one. Love Alton!
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By LongBeachBill Long Beach, CA on January 13, 2013 Flag

I've made this recipe several times and it's always a hit. My niece requests these wings whenever the family gets together. You can control the heat by the amount of hot sauce you mix them with. I use Frank's Buffalo hot sauce and have also kicked them up a few times with more sauce than the recipe calls for and/or additional cayenne pepper. This heat doesn't have a distinctive flavor like Tabasco, but packs a "neutral" wallop just the same.
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