Great recipe. I made these twice this weekend with very different results. The first time I used a little less than 2 cups of Louisiana hot sauce instead of one and cooked the wings over charcoal for about an hour going back and forth from the grill to the sauce. They came out great with an awesome smokey flavor from the sauce dripping onto the coals causing the smoke. They were VERY hot though, and I love hot food. The second time I used a wing sauce instead of hot sauce to tone down the heat and only cooked over charcoal for about 35 minutes. The time on the grill made a huge difference. They didnt have the same smokey flavor that was amazing, so it's really worth the extra time.

Reviewed On: Sep. 8, 2009

Great and simple recipe. I just threw everything in the processor and had them ready in about a minute. They are delicate, so I cooked them on the stovetop rather than the grill. They work without the bread as well - served like a crabcake.

Reviewed On: Aug. 6, 2009