Reviewed: Jan. 24, 2009

We Loved These! Want to make wings for the Super Bowl (Go Steelers) but dont want them deep fried, gave this a trail run last night and we are sold! I waited till the end and basted them with the hot sauce instead of at the start, and gave them about 10 more minutes in the oven with sauce on and...Perfect!!

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hdtmommy

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Reviewed: Jan. 23, 2009

This was a very good recipe for buffalo wings. I did make some modifications to the recipe however. I used the small party wing instead of the regular size wings. I only put the wings in the fridge for about 30 minutes. I also increased the amount of garlic powder to 1 tablespoon. I baked the wings on 425 for 1 hours. After 50 minutes in the oven I dipped the wings in the sauce then put back in the oven to bake the additional 10 mintues. They turned out so good and crispy just like we like them. Me and my boyfriend ate all 20 wings, they were just that good.

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Amy

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Reviewed: Jan. 21, 2009

Not quite spicy enough. A big mess for my oven! Not sure if I will make it again, a little oily from the butter.

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Dianes

Cooking Level: Intermediate

Home Town: Stockton, California, USA

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Reviewed: Jan. 19, 2009

This recipe was good. The only thing I would do next time is NOT use parchment because the wings stuck. I would do what the recipe called for which was foil. The wings did come out crisp. I would also put the sauce on half way through the process. I will make these again for sure. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 18, 2009

My husband absolutely loved these. I did not have time to let the wings sit for an hour in the fridge so I just cooked them immediately. I did not put the hot sauce on when I cooked them and did turn them over half-way through cooking time. At the end I took each wing and dipped them in the sauce and put them back in the oven at 450 for about 5 minutes. They were nice and crispy!

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Buzymom

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

I wasn't too crazy about these. I could taste the flour mixture on the wings after they were cooked and I didn't think the sauce stuck to the wings very well. I ended up dipping them in sauce after they came out of the oven too. I guess personal preference is that we only like our wings fried. I was going for something healthier with this recipe, but it's not even worth it. I ate 2 and I think DH ate about 4.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 17, 2009

Very easy to do. My family doesn't like spice (aka hot). Used paprika instead of cayenne. Used barbeque sauce instead of pepper sauce. Even my picky eater loved these. Have saved it to my recipe box. Will definitely do again - playing with different flavorings.

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SENDDEBEE

Cooking Level: Expert

Living In: Blythewood, South Carolina, USA

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Reviewed: Jan. 12, 2009

Excellent - Big hit at our house. I have made these twice already this week.

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The Mountain Gourmet

Cooking Level: Intermediate

Living In: Sandy, Oregon, USA

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Reviewed: Jan. 11, 2009

So good! I followed the bit of advice and cooked them halfway before dipping them in the sauce. I also broiled them for a minute at the end. A tip that works for baking or frying wings...let them cool and dry out for about 5 minutes before adding the sauce at the end. It crisps them up even more. Warm up the sauce and don't add it until right before you eat them.

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BeckyBoo

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

I made these for my brother-in-law! He LOVED them. I like spicy food, but these were WAY to hot for me to enjoy!. For myself, I would cut the cayenne to 2.5 teaspoons. The spicy food lover will certainly be pleased.

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ThaChocolateDiva

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Reviewed: Jan. 4, 2009

FANTASTIC!!I had to convince hubby that they were baked, he was sure I fried them. I dried them very well, then kept them in the fridge for over 2 hours. I baked them without the sauce. I think they got more crispy without sauce. I put the sauce on and baked about 5 more minutes. 45 minutes was perfect timing.

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MISSEULALIE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jan. 3, 2009

I read the reviews before I tried this recipe so I didn't make the mistake of adding 5 teaspoons of cayenne. I followed the recipe almost to the letter with a couple of exceptions. I used a family sized package of 25 drumettes and coated them in the flour mixture the day before. They were in the fridge, uncovered, for about 18 hours. I baked them in two batches. The first batch I coated in the oil/hot sauce mixture before baking (20 minutes on one side, 25 on the other). The second batch I baked for 20 minutes, removed from the oven, basted with the sauce, turned them over, basted that side and baked for another 25 minutes. Both batches were really crispy and delicious. My husband, who doesn't much care for hot wings, loved them.

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ronalyn

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Reviewed: Jan. 2, 2009

Tasty wings, but it's not exactly healthy as "Baked" would imply. Swimming in butter and I don't think I have quite the right Hot Sauce. The brand I got was so hot that I only used a 1/4 of what the recipe called for and it turned out to be an acceptable hotness but didn't quite have enough of that spicy and sour flavour. Will keep looking for a better hot sauce.

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Ivy

Cooking Level: Intermediate

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jan. 1, 2009

This is a great recipe! My husband who does not like hot wings and my son who only likes pizza and chicken nuggets wolfed them down on New Year's Eve. It's not too spicy either. It's a great party item and the left overs are great for lunch the next day!

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Lyanka

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Reviewed: Jan. 1, 2009

These were good but I think I didnt cook them long enough because they were a little pasty. I think the flour mixture needed more seasoning (salt) and will experiment next time. I also cooked them on a rack and I think that prevented them from getting crisy. I also used Frank's 'Wing' sauce as opposed to the regular hot sauce. Not sure if it that makes a difference but the sauce was a bit thicker than I am used to. I am determined to tweak this until I get it right.

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Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 26, 2008

Excellent! My suggestions to avoid soggy wings (1) Make sure to dry wings before flour dredge, (2) "Rest" wings uncovered in fridge for longer time (3) Line baking sheet or broiler pan with aluminum foil and place cooling rack or equivalent on lined pan, then bake wings on the rack. The grease will drip down into the pan and the wings will cook without soaking in the grease. This is an excellent alternative to fried wings, and being from the Buffalo area, I can say with confidence that these are comparable to those served in this area. Well done!

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Aaron

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

The whole family loved it! :]

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Sarah :)

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: Dec. 21, 2008

I have been married for 18 yrs. We are a football and wing family. These are the BEST BAKED WINGS and so easy to adapt. I inject them with several marinades flour and fridge. It works great with the sauce in or out of these wings.

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Lois

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

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Reviewed: Dec. 21, 2008

These were excellent. Have made these several times. I will say however, my oven ended up a mess with all the splattered grease. The last 2 times I made these I put them on the gas grill with the cover down. Must say, much easier clean up than my oven! Thanks for the recipe. Definitely a keeper.

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beachnut

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

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Reviewed: Dec. 18, 2008

These were the best,crispiest baked wings.I baked the breaded wings at 425* for 30 minutes, then took them out, coated with sauce, then cooked them on the other side an additional 25 minutes. I was afraid the sauce would burn if on the wings the entire baking time.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Baked Buffalo Wings

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