Ingredients for Alton Brown's Buffalo Wings
- 3 pounds whole chicken wings, separated into drumettes and flats, wingtips discarded
- 1/2 cup unsalted butter
- 1 clove garlic, minced
- 1/2 cup hot sauce
- 1/2 teaspoon salt
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How to Make Alton Brown's Buffalo Wings
- Bring 1 inch of water to a boil in a 6-quart saucepan with a steamer basket.
- Add separated chicken wings to the steamer basket. Cover and steam over medium heat for 10 minutes.
- Remove wings from steamer and pat thoroughly dry with paper towels.
- Arrange wings in a single layer on a wire rack set over a baking sheet lined with paper towels. Refrigerate for at least 30 minutes (or up to 2 hours) to chill and further dry the skin.
- Preheat oven to 425°F (220°C).
- Line the baking sheet with parchment paper. Transfer the chilled wings to the parchment-lined baking sheet.
- Roast for 20 minutes.
- Flip the wings and roast for another 20-25 minutes, or until golden brown and crispy.
- While wings are roasting, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute, or until fragrant.
- Remove from heat and stir in hot sauce and salt.
- Once wings are cooked, transfer them to a large bowl.
- Pour the hot sauce mixture over the wings and toss to coat evenly.
- Serve immediately with your favorite dipping sauces like ranch or bleu cheese dressing.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
0g
Fat
87g
Carbs
0g
