These really are delicious--moist and crispy!
OMG!!! The best wings ever. I can't believe how crispy and tender they were. I made three different sauces: hot, hotter, hottest!!! Something for everyone. Thanks Alton.
Absolutely perfect. I add honey to my buffalo sauce, but the cooking method for the chicken is fabulous.
I'm not sure how this works, but it works! The skin ends up really crispy, yet the meat is more moist than I've had from any restaurant. It's amazing. And the sauce is great - I already made my buffalo sauce from butter and hot sauce (Frank's Red Hot), but adding the garlic is a nice touch.
I've never had much success with wings until now. Thanks for posting Alton Brown's method. Made the recipe as directed, and the ribs were delicious. After coating the wings, I popped them back in the oven for 5 minutes then tossed in a bit more hot sauce. Served with ranch dressing, carrots, and green peppers.
This is Alton Browns recipe. Love it!! Steaming the wings really takes some fat out and sets up the skin to get nice and crispy.