Buffalo Chicken Wings By Alton Brown Recipes

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ALTON BROWN'S BUFFALO WINGS



Alton Brown's Buffalo Wings image

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.

Provided by Hadice

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

12 whole chicken wings
3 ounces unsalted butter
1 small garlic clove, minced
1/4 cup hot sauce
1/2 teaspoon salt

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.

Nutrition Facts : Calories 481.5, Fat 40.8, SaturatedFat 17.5, Cholesterol 158.9, Sodium 773.1, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 27.2

BUFFALO WINGS



Buffalo Wings image

Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h55m

Yield 4 appetizer servings

Number Of Ingredients 5

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

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



Alton Brown's Buffalo Wings image

Provided by Alton Brown

Categories     appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 5

12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt

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.

GOOD EATS BAKED BUFFALO WINGS



Good Eats Baked Buffalo Wings image

I love buffalo wings, but not all the deep frying that is involved. I was watching "Good Eats" one day and Alton Brown's fool proof method to delicious buffalo wings was discovered! I did make a few adjustments to this recipe that helped me out... but stayed true to the original for the most part. This method may be a little time consuming, but the end result of crispy, fall of the bone, tender wings is well worth it. The cook time includes the 1 hour in which the wings rest/cool in the refrigerator before baking.

Provided by atlfitgirl

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 7

12 whole chicken wings (tips removed and cut at the joint)
3 ounces unsalted butter
1 small garlic clove, minced
1/4 cup louisiana hot sauce
1/2 teaspoon kosher salt (optional)
bleu cheese salad dressing (optional)
celery (optional)

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.

Nutrition Facts : Calories 481.5, Fat 40.8, SaturatedFat 17.5, Cholesterol 158.9, Sodium 482.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 27.2

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