Best 3 Buffalo Chicken Wings By Alton Brown Recipes
**Buffalo Chicken Wings: A Hot and Spicy Party Pleaser**
Crispy on the outside, juicy on the inside, and coated in a tangy, spicy sauce, buffalo chicken wings are a party favorite that never fails to please a crowd. This recipe from Alton Brown includes two methods for cooking the wings: baking and frying. The baked version is a healthier option, but the fried wings have that classic crispy texture that many people love. Whichever method you choose, you'll be sure to enjoy these delicious wings.
In addition to the classic buffalo chicken wings recipe, this article also includes a few variations to keep things interesting. There's a recipe for spicy garlic chicken wings, which adds a bit of extra heat and a garlicky flavor. And for those who like things a little sweeter, there's a recipe for honey barbecue chicken wings. No matter which recipe you choose, you're sure to find a buffalo chicken wing that you'll love.
So gather your friends and family, turn up the music, and get ready to enjoy a delicious and fun-filled party with these buffalo chicken wings.
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.
Provided by Hadice
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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
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
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.
Tips:
- For crispy wings, make sure they are dry before frying. Pat them dry with paper towels or let them air dry for a few minutes.
- Use a deep fryer or large pot filled with oil to fry the wings. This will help them cook evenly.
- Fry the wings in batches so that they don't overcrowd the pot. This will help them cook evenly and prevent them from sticking together.
- Don't overcook the wings. They should be cooked through but still juicy. Overcooked wings will be tough and dry.
- Make sure the buffalo sauce is hot enough for your taste. You can always add more cayenne pepper or hot sauce to taste.
- Serve the wings with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or celery sticks.
Conclusion:
Buffalo chicken wings are a classic party food that is easy to make and always a hit. With a few simple ingredients, you can make delicious buffalo wings that will be the star of your next party. So next time you're looking for a tasty and easy appetizer, give buffalo chicken wings a try.
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