No Fry Flies Again

Crispy "No Fry" Buffalo Wings by Being A Wordsmith
Spicy BBQ wings (top) Hot wings (bottom)

I have shared this recipe before and I still get requests for it, so I’m sharing it again. I rigged Alton Brown’s “No Fry” Crispy Buffalo Wings recipe to my liking and Hubby and I make it often. The wings are steamed first and then baked in the oven. NO OIL! And the skin comes out crispy. I finally managed to get a not-so-messy pic when making it last. I switch up the sauces depending on my mood. My favorite ones are made with Louisiana’s own Crystal Hot Sauce or with a spicy BBQ sauce that a friend makes. I like to make a batch of wings with half in one sauce and the other half in the other sauce.

Alton Brown’s No Fry Crispy Buffalo Wings (Rigged)
3 lb. bag of first and second wing sections thawed
1-1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic minced
1 cup Crystal Hot Sauce
1 cup Spicy BBQ Sauce
1 teaspoon Kosher salt

Pour an inch of water in a 6 quart pot and place a Stainless Steel Steamer Basket in it. Place over high heat, cover, and bring to a boil.



Line the basket with wings. They should be free of excess water, so pat dry with a paper towel if wet from thawing. You can fit 10-12 wings in a 11″ basket by standing them up on the outer edges and placing some on the bottom of the basket. Cover pot and steam for 10 minutes.

Put a cooling rack on a sheet pan. Remove wings from steamer basket and place on cooling rack with the skin side up. With a 3 lb. bag, you will need to do this twice. Once you have steamed one batch, repeat with the remaining wings. Then place pan of wings in refrigerator for 1 hour or more to allow them to dry and cool. Overnight is fine as well.

Preheat oven to 450 degrees. Cook wings for 20-25 minutes or until golden brown. Turn them over and repeat.

Before removing chicken from oven, prepare both sauces. You will need 2 plastic containers with a lid large enough to hold half of the wings. In 1 container, place 3 oz. (6 tbsp) of sliced butter pats, 2 cloves of garlic minced, and 1/2 teaspoon salt. Prepare the second container the same way. Microwave each container for 1 minute with lid on top but not snapped shut. Pour hot sauce in one container and spicy BBQ sauce in the other.

Immediately remove chicken from oven and split wings between the 2 containers. Cover both containers tightly and shake to coat the wings. Pour all contents of both containers onto the cooling rack and sheet pan. Grab a plate, blue cheese or ranch dressing, and enjoy!

Which do you want to try? Hot? Or spicy BBQ?
What is your favorite spicy dish?

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