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The BEST Buffalo Chicken Wings

I've always wanted to make these! I don't know why I never tried except that every recipe I saw called for deep frying them, and even though I have a deep fryer, I try to only use it for special occasions. I came across this recipe from Alton Brown and followed it pretty much exactly. The method sounds weird but it worked so well! The steaming beforehand helps to render a lot of the fat away, and the rest is crisped up nicely while keeping the meat inside nice and moist. These were some of the best buffalo chicken wings I've ever eaten! Fall-off-the-bone tender meat, with crispy dry skin and a light coating of tangy, garlicy, but not-too-hot sauce. I already want more.


2 doz chicken wing pieces

6 TBS butter, melted

1 clove garlic, minced or pressed

1/4 cup Frank's Red Hot sauce

1/2 tsp salt


  1. Using a steamer basket, heat 1 inch of water in a pot, covered, and bring to a steam.

  2. You can layer a steamer with a steam basket to get more chicken in each batch

  3. Working in batches, steam chicken pieces for 10 mins each round

  4. When steamed, remove and gently pat dry on a plate lined with paper towel

  5. Move chicken pieces to a cooling rack on a cookie sheet lined with paper towels

  6. Place chicken in the fridge loosely covered for 1 hour

  7. Preheat oven to 450

  8. Remove chicken from fridge and change paper towels to parchment paper

  9. Bake wings for 20 mins

  10. Turn wings and bake for another 20 mins until skin is golden brown and crispy

  11. While wings cook, whisk together sauce ingredients in bowl large enough to toss all wings in

  12. When wings are cooked, using tongs and while the wings are still hot, put all wings into the bowl with the sauce, tossing gently with a large spoon to coat with sauce

  13. Serve with carrots, celery and ranch or blue cheese dressing

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