Alton Brown's Buffalo Wings

"Food Network's Alton Brown's recipe. You steam the chicken, then roast it. So the chicken stays moist and yet gets crispy from the roasting. DH goes crazy over this, he much prefers them to frying."
photo by Hadice photo by Hadice
photo by Hadice
photo by Kathy photo by Kathy
Ready In:




  • Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil.
  • Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
  • Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold.
  • Preheat the oven to 425 degrees F.
  • Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown.
  • While chicken is cooking, melt the butter in a small bowl along with the garlic.
  • Transfer to a large bowl and add hot sauce and salt. Stir to combine.
  • Remove the wings from the oven and add to the bowl and toss with sauce.
  • Serve with desired condiments ie Ranch, Bleu Cheese, etc.

Questions & Replies

  1. After 40 minutes of oven time, the wings were pale, so I left them in for another 15 minutes. Understandbly, the wings were dry. More oven heat seems to be in order.
  2. Does having butter in the hot sauce help not make it so hot? I don't like too hot, but just a little kick.


  1. These really are delicious--moist and crispy!
  2. 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.
  3. Absolutely perfect. I add honey to my buffalo sauce, but the cooking method for the chicken is fabulous.
  4. 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.
  5. 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.


<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src= alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src= alt= /> <br /> <br />Little Italy, San Diego <br /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /><img src= border=0 alt=Photobucket /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /></p>
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