Reviewed: Jul. 4, 2009

these were ridiculously good!

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katpayne

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Reviewed: Jun. 30, 2009

Very spicy, but I liked the way they cooked. I added BBQ sauce, lime juice and some honey for me and the kiddos.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jun. 29, 2009

VERY tasty! I was surprised by how crispy they got. They can get a little greasy though, so I would recommend going light on the butter. I actually used olive oil to brush on mine and they still turned out great.

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Drosemon

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Reviewed: Jun. 20, 2009

I LUV buffalo wings, and I hate how much wing shops charge for them. I was super excited to find a recipe for them so I don't have to pay 3x as much at a shop. I don't recommend putting them in the fridge after coating them. Otherwise, excellent recipe.

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acherry53400

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Reviewed: Jun. 20, 2009

Great alternative to frying! These were super tasty, but I forgot to pat dry the wings prior to dipping them so they turned out just a little soggier than expected. My husband and I loved them! I will definitely use this recipe from now on!

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ShanyonC

Cooking Level: Beginning

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Reviewed: Jun. 16, 2009

I didn't read the reviews and used 5 teaspoons of cayenne and super hot buffalo sauce and they turned out just fine. They did come out a bit soft and I put them in at 420F for 30 minutes. but the next day I put them in the toaster oven at 400F for 20 and they came out great. Also when I flipped over the chicken I changed the foil to dry them a bit. I thought they were great.

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ruski28

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Reviewed: Jun. 10, 2009

These were really good. I used chicken tenders instead of chicken wings and I cut waaaay down on the cayenne, and also went a bit easier on the Frank's because we're don't like our chicken too spicy. These would have been a 5 if the breading was crispy; ours wasn't but still good. I will make this again for sure and play around with it to find a way to make the tenders crispy.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

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.

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BODIE358

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Reviewed: Jun. 6, 2009

I think these wings are awesome. Whenever I serve them I get rave reviews. The only thing I changed was reducing the cayenne pepper to 2-3 teaspoons.

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Esmerelda

Cooking Level: Intermediate

Living In: Eagle Grove, Iowa, USA

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Reviewed: May 26, 2009

I changed the recipe a bit, I used the flour mixture and then dip them in sweet baby rays bbq sauce. My husband wasn't very satisfied with adding in hot sauce though.

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ShelbyKC

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Reviewed: May 22, 2009

I had been using a mix with a baking bag or buying frozen, but this was delicious and easy. I make 6 "Buffalo Breast" and substituted a hot barbecue rub (we were out of cayenne). I only chilled for 15-20 minutes and it still worked well. You can make bone-in breast for dinner - it bakes at 400 deg for 45 minutes then broil for 5-10 more. You could probably do this with tenders to make an appetizer and this would bake much more quickly.

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Jen

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Reviewed: May 13, 2009

Very tasty...used 2 tsps cayenne and Diannes chicken and rib bbq sauce. Definately switch pans upon turning to increase crispiness. Only need 25 min on one side and 10 once flipped!

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SUECHISHOLM

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Reviewed: May 12, 2009

I made this for our family and since two of my kids don't like spicy things, I made a batch according to the recipe and a batch where I subsituted bbq sauce for the hot sauce. Both were fabulous. I followed other reviewers and made sure to pat dry before flouring. Everyone gobbled them up and they were looking for more. Will definitely make again.

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momof3inwi

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Apr. 30, 2009

I waited to add the sauce until the wings were cooked through. I just tossed the sauce with the wings and then served them. They were great.

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lindsayce

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Reviewed: Apr. 29, 2009

I'm lazy so instead of making my own sauce I used a good wing sauce I had in my fridge. I just used raw chicken legs (patted them with a paper towel to remove excess moisture)dipped them in plain flour, baked (375 for 45), and then dipped them in a hotwing sauce I had in my fridge. I even put them pack in the oven for five minutes afterward. Awesome crisp juicy and full of flavor plus about three times the size of regular buffalor wing!

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Rinny10

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Reviewed: Apr. 23, 2009

I substituted Fish Fry for flour, but did everything else the same. I also split the chicken and made 1/2 without buffalo sauce. I then made home-made blue cheese dressing & my fiance fried some potatoes. I however, ate my wings on a green salad. It was excellent!

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Molli

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Reviewed: Apr. 16, 2009

Yummy! I didn't have time to refrigerate at all, only used 1/2 tsp of cayenne pepper, flipped half way through baking, and brushed with sauce again after baking. Came out crispy and crunchy!

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jhop

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Reviewed: Apr. 11, 2009

Well, I waited the whole hour before cooking these baby's I gotta say, boy howdy! These were espically hot. I cooked them for the alloted time on the first side at the right temp but had to turn it up to 425 degrees for the last 25 minutes to crisp them properly. Really good with blue cheese chuncky dressing.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 1, 2009

I tried these, hoping for a healthier option for buffalo wings and I followed the other reviews suggestions of patting them really dry and using a wire rack over the cookie sheet so they wouldn't sit in juice etc... these were still soggy and I will not try them again.

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Red

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 30, 2009

These were really good. I did not think they were soggy at all. I did not drench them in butter before baking them. I drizzled the butter on when they were almost done. I only refrigerated them for half an hour and I doubled the garlic powder. I also only used 3 tsp of cayenne. But I think they turned out great!

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