Alton’s Perfect Buffalo Wings

by in Recipes, February 3rd, 2011
Alton Brown's Buffalo Wings
Dive into Alton's playbook for Buffalo Wings that can't be beat.

For Super Bowl Sunday, try tackling hot wings Alton-style, with a little science in your back pocket and a trick play up your sleeve. You’ll score a perfect touchdown, guaranteed, with these crispy-skinned wonders. Here are some of his hot wing secrets, step-by-step.

Steaming?: First, Alton loads up a steamer basket (yes, the one you usually use for broccoli) with the raw chicken wings and steams them for 10 minutes. Why would you do this? The extra fat will melt off and drip away into the pan, so you’ll be able to cook them at a higher heat later without smoking up your kitchen. And high heat = crispy skin.

steaming wings
Alton links a few steamer baskets together to fit all the wings. You could work in batches.

Drying: The steamed wings get spread onto a cooling rack set over a half sheet pan lined with paper towels, and the whole thing hangs out in the fridge for an hour. The cool air from the fridge dries out the skin completely, so a crisp cook-up is imminent.

Baking: Then the wings are baked, not fried. They contain enough fat to fry themselves when cooked at a high temperature, so no need to heat up vats of hot oil. And yes, they’re baked, but not at all healthy, light or slimmed down.

Saucing: Alton tosses the baked wings in a simple, classic hot wing sauce of melted butter and hot sauce (my favorite is Frank’s Red Hot Sauce). If you want the sauce to stick to the wings, make sure to do this step right away, while the wings are still hot out of the oven. And don’t worry, the super crispy skin won’t get soggy soon.

Hot Wings
Browse more hot wing recipes from Sunny, Guy and more FN chefs.

If you’re searching for the most amazing + easy + classic-tasting hot wing recipe ever, Alton’s is it. But you can also check out top versions from Paula, Sunny, Guy and more Food Network chefs here. Or browse our entire collection of 100 hot wings or even more game-day apps, from top guacs to tater skins.

What hot wings are you making for the big game?

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Comments (5)

  1. Aaron says:

    This I have to try… ;) With a slight variation to the sauce…. but definitely a SuperBowl treat!

  2. Kimberly Schlinke says:

    These are the best wings ever!! Make these…you won't regret it! :)

  3. Emily says:

    I make them all the time and they never disappoint!! I'm making a big batch for the Puppy Bowl!!

  4. Sylvia says:

    So happy to learn the new steaming technique, if it saves fat & calories then I'll get to eat more wings! It's great that the classic butter & Frank's is Alton's sauce of choice. We Buffalo girls love our wings!

  5. Johnny Adams says:

    Okay – so I just re-watched the "The Wing and I" and am I the only one who noticed that first you dry the wings in the refrigerator and steam them which in returns all the water back to the wings that you just spent hours taking out of the wings.

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