Reviewed: Dec. 2, 2008

OMG if u don't love these then i don't know what to say. me and my picky husband just loved these. i made them late at night and served them with salad. if i could i would rate them a 10 out 5. i noticed some ppl mentioned that they were not too crispy, i think it may be the meat they are choosing because ours were just perfect. thank u so much for posting...

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annie

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Reviewed: Dec. 1, 2008

Absolutely wonderful! I used a half of a teaspoon of cayanne pepper and my hubby and 11 year old daughter said they weren't hot enough. I used my convection on the last 5 minutes and they were perfectly crispy and delicious!

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Denise

Cooking Level: Expert

Living In: Bourbonnais, Illinois, USA

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Reviewed: Nov. 10, 2008

These are great! A regular recipe in our house now. I try to remove as much skin as I can from the wings prior to dredging in flour. I find if I don't do this there is too much grease from the skin and the cookie sheet I bake them on needs to be drained so they crisp up. I may try baking them on a rack on a cookie sheet so they crisp more easily next time.

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 6, 2008

the best

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olia30

Home Town: Boiling Springs, South Carolina, USA

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Reviewed: Nov. 6, 2008

These were amazing! My boyfriend and I love Buffalo Wings....especially during football season. But what we don't like is all the fat and calories that comes from deep frying them. These were perfect! I even removed most of the skin on the wing prior to cooking to cut down on even more fat. I've tried other recipes before but none come close to these. They are the closest you can get to take out wings! Thank you for sharing this...They will most definately be being made weekly in our house!!!

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Maggie

Cooking Level: Intermediate

Home Town: Bethpage, New York, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Nov. 4, 2008

These were really tasty and nice that they had a healthier twist to them. Also, really easy to make. I just couldn't put a whole stick of butter into the "sauce" mix, so I did 1/2 stick and a little extra hot sauce to make up fluid content, butI had more then enough sauce to coat about a dozen larger sized drumsticks. They were coming out crunchy until I flipped them and then it was a bit of a battle with wetness. I ended up broiling them for a few minutes at the end. Next time I will either flip them and put them on a new tray, or use a roasting pan and I expect they will be perfect.

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ma luetjen

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Reviewed: Nov. 3, 2008

I cant remember if I've reviewed this one yet but I make it all the time. My husband and I love them!! Thanks for the recipe!

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jenn

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Reviewed: Nov. 2, 2008

PERFECT! I made these for an after-game event for a bunch of football coaches. They were gone in no time!

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Joli

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Reviewed: Oct. 27, 2008

absolutely delicious! definitely room to add/subtract your desired spiciness!

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msblackey3liner

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

My husband and I didn't love these. Although they were nice and crunchy on the outside, they were kind of mushy on the inside. Others may like moist chicken wings. I may be a rarity because I think I like them kind of dry inside. But, this is a nice switch from fried wings and the flavor was nice.

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 11, 2008

absolutely wonderful. full of flavor that sticks to the meat, not your mouth and fingers. it's also easy to adjust to your preferred levels of spiciness and also easy to add new flavors (little bit of bbq sauce, honey, etc.)

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LahImAh

Cooking Level: Intermediate

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: Quincy, Massachusetts, USA

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Reviewed: Oct. 8, 2008

These were good. Whole family enjoyed them. I was hoping they would be crispier. Will try some of the suggestions next time. Definitely will make again.

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chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

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Reviewed: Oct. 6, 2008

Mmmmmmm. These are great. Just a thought, to make them saucier I think that next time I will toss them in a little hot sauce right out of the oven before serving. VERY YUMMY!

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Michelle Zimic

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Reviewed: Oct. 6, 2008

This is such an easy dish to make but way too hot & I like hot. I see now there was a correction made to how much cayenne. I used 4 tsp. plus the hot sauce. I tried wings & pork. I'll use this recipe again with less cayenne & some Ranch dip on the side to cool off!

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KathyKS

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Reviewed: Oct. 2, 2008

I made these for my spice-loving Louisiana husband and he liked them however he brought to my attention the fact that a similar recipe is actually printed on the bottle of Frank's Red Hot Sauce....only difference is that the wings are baked first, THEN dipped in the sauce. Either way, it's a good recipe for spice lovers. The sauce was enough to liberally coat about 9 large chicken wings.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Sep. 29, 2008

I was really hoping these would turn out crunchy since I like the crunchy kind best so I did as some of the reviewers suggested and baked the wings before I coated them in the sauce. I did not leave them in the fridge first since I figured that was a moot point so maybe that was a mistake. The wings were not crunchy but I'm also thinking I might could have tried cooking them longer? I will probably play around with this recipe some more. If you like spicy you will probably want to use less butter/more hot sauce. I had doubled the recipe (we were feeding lots of people) but the sauce I only did 3/4 cup of butter and 1 cup of Frank's hot sauce and there was MORE than enough sauce. I saved the extra sauce and put it in the fridge for topping burgers and such.

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Megan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 7, 2008

We love hot wings at our house, but the deep frying is a giant pain, mess and bad for the hips. This recipe was very good. The wings were crisp and tasty. I did not dip them in the sauce before baking, just did the flour dredging and then refrig before baking. Also, forgot to spray my foil, so they stuck a bit, so I'm sure the non-stick spray is an important step. I tossed my cooked wings in the hot sauce/butter mixture and let it sit for about 10 min before serving. The wings stayed crisp and not soggy. i will make this again (BUT with the cooking spray!!). thanks, I'm sure we will be making these a lot with football season starting! *****Update***** spraying the pan with Pam or other spray is CRITICAL to make sure the wings don't stick. I forgot AGAIN the second time I made these and they really stuck, when I made a try with spray first, then placed the raw wings on, then cooked the first side, then sprayed again....It worked GREAT!

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 1, 2008

I will never fry buffalo wings again after realizing I can make such crispy delicious wings in the oven. I made some changes to the recipe though. I omitted the garlic powder and added paprika. To prevent wasting spices and for more flavor I seasoned the chicken directly, and then added to the bag of plain flour. I kept them in the bag instead of transfering them to a baking sheet. They absorbed more of the coating this way. Make sure you keep the wings in the flour for at least an hour though, its a must. I also didn't add the sauce until after baking, and I don't think the wings would've came out as crispy, or crispy at all if i did. I used a much higher ratio of hot sauce to butter because I love the heat.

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nichole2

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Santa Clara, California, USA

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Reviewed: Aug. 27, 2008

The wings didn't come out as crunchy as i thought they would. I did add more Franks wings sauce which gave them a little more spicy flavor. I love my wings hot!! Thank you for posting though. This was a great recipe!

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BLAXICANQUEEN

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Awesome wing recipe! I followed the recipe with the exception of using Ranch dressing instead of Blue Cheese, and used "Franks Red Hot Buffalo Wing Sauce". These are by far the best wings I have ever made. Thanks for an easy and delicious recipe!

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