Best Buffalo Chicken Wings By Alton Brown Recipes

BUFFALO WINGS

Steps:

• 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. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the 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 lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

ALTON BROWN'S BUFFALO WINGS

Steps:

• 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 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.

GAME-DAY WINGS

Steps:

• 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. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
• Heat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm.

GOOD EATS BAKED BUFFALO WINGS

Steps:

• 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.
• Place the wings into the 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 lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
• Roast on the middle rack of the oven for 20 minutes.
• Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
• While the wings are roasting, melt the butter in a small saucepan along with the garlic.
• Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce.
• Serve warm with bleu cheese dressing and celery sticks if desired.

ALTON BROWN'S BUFFALO WINGS

Steps:

• 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.