Good Eats Baked Buffalo Wings

I've tried several wing recipes in the past, and this one by far, is the best. These are the best wings I've ever tasted. I did not have time to refrigerate them for an hour, so I skipped that step. I also added 1/2 teaspoon of worchestershire sauce. I couldn't stop eating them, they were that good.

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My hubby loves wings and I wanted to find a recipe that is baked rather than fried. This met the bill perfectly. I used Franks Hot Sauce original and was worried they would be too hot (my son and I don't like too much spicy heat), but these were perfect! They were nice and crispy and so delicious - I can't want to make this again! Thanks for posting this here, I would have missed it otherwise!

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This is my favorite wing recipe. Always crispy and delish!!

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I used the cooking method from this recipe, step 1 to step 6. Then before baking, I put sauce on them from another recipe, baked for 20 minutes, turned over and finished baking. I really liked this cooking method as the steaming removed a lot of the grease out of the wings. I don't like fried foods, that is why I gave this recipe a try and I was so glad that I did. Thank you for posting, I'll make this again. Made for *Zaar Cookbooks Tag 2009* game

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Husband says this made his top five list and that says a lot for a gluten-free, non-fried wing. They are succulent, saucy, tender, have a little kick and those little bits of crispyness at the ends like most good wings do. I used 16 wings, which fed the two of us with zero leftovers :( and steamed them for 20 minutes in a large steamer pot w/ a basket. The steaming really seals in the juices and makes the meat tender. Laid them on a broiler pan lined with paper towels and the let them cool in the fridge. After 30 minutes I covered them with foil and let them sit another hour. I placed the wings on a foil-lined cookie sheet and oiled the foil with non-stick spray. I gently brushed a tad of olive oil over the tops of the wings and baked them for 25 minutes. Flipped them and baked the other side another 30 minutes. Turned them back over, raised the oven to 500 and baked them until crispy and golden brown. For kicks I turned it on broil and broiled them 2 minutes. WATCH out if you broil them, it goes quickly. For the sauce I used 1 and 1/2 sticks butter and warmed it in a sauce pan. When it melted I added the minced garlic and stirred it for 5 minutes on low heat to really pull the garlicky flavor through the butter. It tasted like the garlicky butter you dip lobster tail in. Removed it from heat, poured it in a bowl and added 1/2 C of Cholula hot sauce (our favorite). Added 3/4 teaspoon of salt. Whisked it with a wire wisk. With tongs I dropped 3 wings at a time into the sauce and let them sit a few seconds before flipping to soak up the sauce. Removed them and laid them on a platter. When all was done I poured the extra sauce over the wings. Wings were so divine they didn't require blue cheese or ranch dressing. Served them with a side of collard greens and a sea salt crusted baked potato. Thank you Alton Brown!!!!

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Terrific. Not something that can be done on the spur of the moment...........but well worth the time and labor involved!!!! Really good homemmade wings!

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The only thing I will do different next time is bake the wings with the sauce on them and baste them as they cook....this was very good!

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This is awsome and healthier then deep frying. We do wings this way all the time. There is no other way to do wings. And from being from the area thank you for the sauce and 2 thumbs up for the blue cheese. Please i beg of everyone NO Ranch dressing. This is a must try. The south has BBQ, Buffalo has wings( I LOVE both). Happy cooking!!!

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