Baked Buffalo Wings, Because Deep-Frying Is a Hassle

When it comes to game-day eats,
dips are convenient, chili is comforting, and pizza is a
crowd-pleaser, but none of them hold a candle to the reigning
champion: fiery, tangy buffalo wings.

While it’s a game-day requirement, buffalo chicken isn’t the
most ideal to make; even with special cooking equipment, its
deep-fried preparation can be dangerous, messy, and laborious.
Leave it to the king of food science, Alton Brown, to come up with
an alternative cooking method for this classic.

His recipe calls for steaming, chilling, and then baking the
chicken wings to a crisp. It’s lighter, less messy, and even my
sports fanatic boyfriend can’t tell the difference!

Buffalo Wings With Blue Cheese Dip

Adapted from
Alton Brown


For much easier cleanup, opt for a silicone steamer rather than a folding
metal one.


  1. For the wings:
  2. 12 whole chicken wings
  3. 3 ounces unsalted butter
  4. 1 small clove garlic, minced
  5. 1/4 cup hot sauce, such as Frank’s RedHot
  6. 1/2 teaspoon kosher salt
  1. For the blue cheese dressing:
  2. 4 ounces blue cheese, such as Gorgonzola
  3. 1/3 cup sour cream
  4. 1/3 cup buttermilk
  5. 1/4 cup mayonnaise
  6. 1 tablespoon white wine vinegar
  7. 1/4 teaspoon worcestershire sauce
  8. 1/4 teaspoon freshly ground black pepper
  1. Celery sticks, for serving


  1. Make the wings: 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. Remove the tips of the wings and discard, or save for making
    stock. Using kitchen shears, or a knife, separate the wings at the
    joint. Place the wings into the steamer basket, cover, reduce the
    heat to medium, and steam for 10 minutes. Remove the wings from the
    basket and carefully pat dry. 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.
  3. Preheat the oven to 425°F. Replace the paper towels with
    parchment paper. Roast on the middle rack of the oven for 20
    minutes. Turn the wings over and cook for another 20 minutes or
    until meat is cooked through and the skin is golden brown.
  4. While the chicken is roasting, melt the butter in a small bowl
    along with the garlic. Pour this along with hot sauce and salt into
    a mixing bowl large enough to hold all of the chicken, and whisk
    together to combine.
  5. Make the blue cheese dressing: Put the blue cheese in a
    small mixing bowl and mash it with a fork. Add the sour cream,
    buttermilk, mayonnaise, white wine vinegar, worcestershire sauce,
    and black pepper and whisk to combine.
  6. Remove the wings from the oven, transfer to the mixing bowl,
    and toss with the sauce.
  7. Serve hot with blue cheese dressing and celery sticks.

Information Category Poultry, Appetizers Cuisine North American
Yield Serves 4 as an appetizer

Source: FS – All – Food and Nutrition Blogs
Baked Buffalo Wings, Because Deep-Frying Is a Hassle