When company was coming I looked for an alternative to frying batch after batch of wings. These were pretty good but I still prefer the fried ones. How I made mine: I baked them on a non-stick rack for an hour without any sauce. I then dipped them and returned to the over for 5 minutes. I didnt have any garlic powder so I simmered some fresh in the butter before adding the hot sauce. These werent spicy enough for us and I had already changed the hot pepper sauce ratio to 3/4 cup pepper sauce to 1/4 cup butter. Next time I will increase the cayenne to 1 1/2 tsp. I had no problem with sogginess, I made sure my wings were really dry and left them in the fridge for way longer than an hour. Make sure to turn them when half done to crisp both sides.

Reviewed On: Jun. 8, 2009

Outstanding. I added about 1/2 tsp of chipotle chili powder, a 1/2 cup of canned corn and left out the bell pepper. Added shredded cheese, sour cream and fresh chopped tomato before rolling up. These are wonderful and I didn't miss the meat. This is for sure a keeper!

Reviewed On: Jun. 1, 2009

Really, really good. Takes some effort but is worth the work. Absolutely huge when made as instructed, you may want to scale it back unless you are feeding a crowd.

Reviewed On: May 20, 2009