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Reviewed Alton Brown's Buffalo Wings
"This is the first time I've a made an Alton Brown recipe and b been this intimate with raw chicken. The chicken itself turned out fantastic--crispy, fall-off-the-bone...just really, really good!
However--and the reason for the 3 star rather than 5 star rating--the sauce didn't stay on the wings *at all*. I'm not a fan of really spicy stuff so the spice 'level' was fine for me, but I had to pick the chicken off the bone and dip it into the sauce at the bottom of the bowl because the wings themselves were virtually sauceless. :( I've seen a few people talk about "setting" the sauce under the broiler or basting during the baking process, and if I make these again I'll definitely try that. But the sauce just seemed so thin, I have a hard time imagining it would 'stay in place' long enough to even set or soak in during the basting process. Overall, for my first wing attempt, I was pleased. Would have been 5 stars all the way if the sauce had been thicker and had stayed on better.
Reviewed Alton Brown's Buffalo Wings
"This is the first time I've a made an Alton Brown recipe and b been this intimate with raw chicken. The chicken itself turned out fantastic--crispy, fall-off-the-bone...just really, really good!
However--and the reason for the 3 star rather than 5 star rating--the sauce didn't stay on the wings *at all*. I'm not a fan of really spicy stuff so the spice 'level' was fine for me, but I had to pick the chicken off the bone and dip it into the sauce at the bottom of the bowl because the wings themselves were virtually sauceless. :( I've seen a few people talk about "setting" the sauce under the broiler or basting during the baking process, and if I make these again I'll definitely try that. But the sauce just seemed so thin, I have a hard time imagining it would 'stay in place' long enough to even set or soak in during the basting process. Overall, for my first wing attempt, I was pleased. Would have been 5 stars all the way if the sauce had been thicker and had stayed on better.
Reviewed Alton Brown's Buffalo Wings
"This is the first time I've a) made an Alton Brown recipe and b) been this intimate with raw chicken. The chicken itself turned out fantastic--crispy, fall-off-the-bone...just really, really good!
However--and the reason for the 3 star rather than 5 star rating--the sauce didn't stay on the wings *at all*. I'm not a fan of really spicy stuff so the spice 'level' was fine for me, but I had to pick the chicken off the bone and dip it into the sauce at the bottom of the bowl because the wings themselves were virtually sauceless. :( I've seen a few people talk about "setting" the sauce under the broiler or basting during the baking process, and if I make these again I'll definitely try that. But the sauce just seemed so thin, I have a hard time imagining it would 'stay in place' long enough to even set or soak in during the basting process. Overall, for my first wing attempt, I was pleased. Would have been 5 stars all the way if the sauce had been thicker and had stayed on better.
About Me
A novelist who spends as little time in the kitchen as possible.
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