Buffalo Chicken Wings

This is how I make mine. LOVE them this way!!

http://www.foodnetwork.com/recipes/good-eats/buffalo-wing...

Ha.

I make mine the way Bug (and apparently Alton) does.

The steaming is the trick. I tried for years just baking in various ways, and no dice. Steaming cooks them through, and then they get deep fried crispy in their own fat by baking.

AFTER all that, it's toss in sauce (Franks for me!)

This might not be crispy enough what you are wanting but for the sake of health we grill ours. It's a nice change from the standard fare and it is super quick. I agree. Whatever you do use the best qualtity chicken you can find. Good luck and happy cooking.

I have been making wings for many, many years. I love Alton Brown too. But I have tried his version and they just never turn out right for me. It's probably something I am doing. I fry mine.

Get good looking wings. If you buy the big bag of already cut wings they are usually fatty and there is not a lot of meat. I cut the wings apart and toss the tips in the freezer (we use it for chicken stock my hubby makes in the winter).

I do a mix of 2c of wheat flour and 1c of all purpose flour. To that I add 2.5 tsp salt and about a tsp of garlic powder and paprika. I also add a bit of cayenne. Mix this thoroughly and then coat the chicken with it. After the chicken is coated, refrigerate it for about 30 minutes (this helps the flour mix stay on and not fall off during frying.).

I set my deep fryer to 375 degrees and fry in batches until they are golden. Each batch usually takes 15-20 minutes. While the first batch it cooking I set my oven to "keep warm", which is 170 degrees. When the first batch it done, I turn off the oven and put the wings in there until I have them all baked. Jo is right, baking them after frying them will dry them out...big time! Especially since we don't like to sauce them until right before we eat. If I put the sauce on earlier, they seem to lose a bit of the crunch I like. Which is why I heat up the oven and then turn it off to keep the meat warm.

My hubby likes his with extra garlic and extra wet (vinegar). So I sprinkle garlic powder over the wings before putting on the sauce. And the sauce I make has a bit more vinegar.

my husband makes great ones, two tips: get really good quality chicken, not any old frozen bag o meat, makes a huge difference. He fries his in canola oil and then tosses them after a good drip dry. yummmmmm

I just fry. I can't remember the exact temps but temperature is key. Hot enough that it crisps up keeping the moisture in but cool enough that it cooks through before burning.

If you bake them after you fry all you are doing is drying them out.

I've never used the Buffalo sauce. I use hot sauce and just have "hot wings". I bake them in a pan (with the sauce and a little olive oil) covered in foil. Once they are pretty much done, I uncover and let the oven dry 'em up a little on the surface. That works for me.

I use Franks sauce.
Rinse the wings, trim, pat dry.
Melt a half a cube of butter in a saucepan and stir in half a cup of Franks sauce.
Coat the wings in the sauce and then shake them in a bag of seasoned flour... season the flour just like you would for regular fried chicken.
Fry them up till they are cooked through and crispy.
Warm the remaining sauce in a large bowl.
Drain your wings for a bit on paper towels if necessary, and then put them in the bowl of sauce to coat.
For little ones that might not like the sauce on the outside, they still get to eat hot wings because there was a coating of sauce under the flour.
These are good wings!

I fry mine till almost done, throw them in the sauce and the bake for 30 minutes at 350 degrees. My friends and family rave as not only are they crispy but also juicy. And I agree with Kate, the better quality the chicken, the better it tastes!