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Nutrition Facts
Serving Size 1 (193g) Recipe makes 4 servings
Calories 481
Calories from Fat 367		(76%)
Amount Per Serving		%DV
	Total Fat 40.8g	62%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.3g
Cholesterol 158mg		52%
Sodium 482mg		20%
Potassium 257mg		7%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.2g
Protein 27.3g		54%
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Good Eats Baked Buffalo Wings

Recipe #284561 | 2 hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: atlfitgirl
Feb 5, 2008

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.

SERVES 4 (change servings and units)

Ingredients

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)

Directions

1
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.
2
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
3
Remove the wings from the basket and carefully pat dry.
4
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.
5
Preheat the oven to 425 degrees F.
6
Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
7
Roast on the middle rack of the oven for 20 minutes.
8
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
9
If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
10
While the wings are roasting, melt the butter in a small saucepan along with the garlic.
11
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.
12
Remove the wings from the oven and transfer to the bowl and toss with the sauce.
13
Serve warm with bleu cheese dressing and celery sticks if desired.

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Featured Reviews for This Recipe

From: Love to Eat!!

On Mar 4, 2009

This is my favorite wing recipe. Always crispy and delish!!

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From: Charlotte J

On Feb 3, 2009

I used the cooking method from this recipe, step 1 to step 6. Then before baking, I put sauce on them from another recipe, baked for 20 minutes, turned over and finished baking. I really liked this cooking method as the steaming removed a lot of the grease out of the wings. I don't like fried foods, that is why I gave this recipe a try and I was so glad that I did. Thank you for posting, I'll make this again. Made for Zaar Cookbooks Tag 2009 game

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From: Chef #451042

On Jul 10, 2008

Husband says this made his top five list and that says a lot for a gluten-free, non-fried wing. They are succulent, saucy, tender, have a little kick and those little bits of crispyness at the ends like most good wings do. I used 16 wings, which fed the two of us with zero leftovers and steamed them for 20 minutes in a large steamer pot w/ a basket. The steaming really seals in the juices and makes the meat tender. Laid them on a broiler pan lined with paper towels and the let them cool in the fridge. After 30 minutes I covered them with foil and let them sit another hour. I placed the wings on a foil-lined cookie sheet and oiled the foil with non-stick spray. I gently brushed a tad of olive oil over the tops of the wings and baked them for 25 minutes. Flipped them and baked the other side another 30 minutes. Turned them back over, raised the oven to 500 and baked them until crispy and golden brown. For kicks I turned it on broil and broiled them 2 minutes. WATCH out if you broil them, it goes quickly. For the sauce I used 1 and 1/2 sticks butter and warmed it in a sauce pan. When it melted I added the minced garlic and stirred it for 5 minutes on low heat to really pull the garlicky flavor through the butter. It tasted like the garlicky butter you dip lobster tail in. Removed it from heat, poured it in a bowl and added 1/2 C of Cholula hot sauce (our favorite). Added 3/4 teaspoon of salt. Whisked it with a wire wisk. With tongs I dropped 3 wings at a time into the sauce and let them sit a few seconds before flipping to soak up the sauce. Removed them and laid them on a platter. When all was done I poured the extra sauce over the wings. Wings were so divine they didn't require blue cheese or ranch dressing. Served them with a side of collard greens and a sea salt crusted baked potato. Thank you Alton Brown!!!!