Alton Brown's Chicken Wing Recipe

I've made chicken wings in the past, but always run into the same problems. Whether it's the large bag of frozen wings or the small package of fresh wings; they were usually very fatty, not crispy and just off somehow.

This is the second time I've made this buffalo wing recipe from Alton Brown, and they turn out great every time. Steaming them first drains the fat from the wings, so they crisp up in the oven later. Alton uses water to steam the wings, I used beer.

You can also adjust the sauce to make it hotter or milder - or tweaked to add spices.


12 whole chicken wings
3 Oz. unsalted butter
1 clove of garlic, minced
1/4 cup hot sauce
pinch of salt


Separate wings at the joint into two pieces, drumstick and the two bone piece. Place wings in a steamer basket over 1 inch of beer in a large pot. Bring beer to a boil, reduce heat to medium and cover. Steam wings for 10 minutes.

Remove the wings from the steamer basket and place on a wire rack to cool over a paper towel. Place the wings in the refrigerator to cool for one hour.

Preheat oven to 425.

Place the wings on parchment paper and bake for 20 minutes. Turn wings over and bake for another 20 minutes, or until cooked through and crispy.

While wings are cooking, melt butter with garlic and stir into hot sauce and add the pinch of salt.

When wings are ready, toss with sauce and serve immediately.