Reviewed: Aug. 18, 2008

This recipe offers a good alternative way to make buffalo wings than the traditional deep-fried. It's easy and tastes great. It's good to make ahead for parties. If your wings didn't end up with crispy skin or came out soggy, it may have to do with the wings aren't dry enough. My suggestion is to dry your wings on a drainer after rising. Then pat dry (or even squeeze a little) with paper towel. If your wings are dry enough, they should coat nicely with the flour. Refrigerate without the plastic wrap can also help drying the wings. Do not soak your wings into the butter and hot sauce mixture for too long. If juice comes out during baking, drain it. This should make the crispy skin. I might also try making them in different favors such as lemon pepper or honey lime, etc.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Aug. 14, 2008

Delicious! Tobasco sauce... mmmmmmm. Nice and crunchy with no deep frying.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 3, 2008

These were great!!! I usually don't use flour or dip them in anything (butter mixture) before I bake, but it truly made a big difference. The wings came out crunchy and yummy.

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Kari

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

I didn't have to change a thing. It was delicious! I only had to add more of the butter/hot sauce mixture, but my wings were a little bigger than normal. =) So easy to make with very common ingredients. This recipe will be a regular that I will make again and again! Thanks!!

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Pepper

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

I made these tonight and LOVED them. They're not super saucy...yet they're spicy, which I liked. Great recipe!

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kfmitche

Cooking Level: Intermediate

Home Town: Hampton, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 21, 2008

This recipe is great! I bake some with the red pepper and butter sauce and some without. They are really great either way. They come out crispy and delicious.

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ARCTICDREAMER

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Jul. 9, 2008

My roommate and I wish we could give this 10 stars! We loved it! They were gone in about 20 minutes. I didn't have a problem with them being soggy at all. Perfectly crisp and moist. Fabulous recipe, thank yo so much!

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Sara

Cooking Level: Intermediate

Living In: Ashland, Oregon, USA

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Reviewed: Jul. 7, 2008

These are the best! Mine came out perfect. I was a litle worried about all the flour in my pan from them sitting in the fridge, but they were just perfect!

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tracylynn01

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Reviewed: Jun. 26, 2008

Sorry, but these came out a soggy MESS for me. They weren't even close to crispy. I prepared and cooked them as directed, but when I pulled them out, they were swimming in chicken juice and sauce, and they were soggy. The flavor of the sauce was great, though, maybe I'll try again with just baking the wings in the flour coating, and dipping in the sauce after, right before serving. I don't know.

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Silvire

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Union City, New Jersey, USA

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Reviewed: Jun. 11, 2008

You guys are right on about the cayenne pepper, I don't know why I wrote 5 tsp, it's supposed to be 1/2 tsp (more or less depending on your taste!) I can't go back and change it unfortunately. Also, make sure your wings are dry before dredging in the flour, should help with them not be so soggy if that's the issue you are having. Also, this recipe is pretty easy to customize to your taste, you can add different sauces and herbs. You can bake these wings on a roasting pan if you want. I've been getting lazy and using parchment paper so that I don't have to use cooking spray, kind of messy, haha. Thanks for everyone's input, I'm so glad you like the recipe!

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Leesah

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Reviewed: Jun. 4, 2008

This is a variation on a recipe that I have. I do the flour the same, and coat the wings and allow them to sit at least 30 minutes but then I fry the wings and coat them in the hot sauce/butter mixture. I have always loved this recipe cause you can adjust the heat to your comfort level.

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Denice

Cooking Level: Expert

Living In: Jacksonville, Arkansas, USA

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Reviewed: May 25, 2008

I really love Buffalo Wild Wings (a buffalo wing restaurant & bar)!! I don't have one near me unfortunately but whenever I am in a city that has one I always stock up on their spicy sauces!! I used the BWW sauce that I have and just tossed it with finished wings that I baked at 425 for 20 minutes on one side and 15 on the other. Other than that they were cooked as the recipe said with the flour and butter and they were so awesome!!!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: May 24, 2008

I have always baked my buffalo wings, but this is the first time I've drenched them in flour prior to baking them. I only added 3 tsp of cayenne pepper to the flour because 5 tsp seemed excessive. The wings were crispy and juicy on the inside. Definitely the best wings I've ever made. Thanks for sharing!

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alyssa78

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Reviewed: May 24, 2008

This recipe was very easy to follow, however, my final product came out soggy and greasy. The only thing I really enjoyed was the buffalo sauce,,,,, next time I'll just deep fry them like I usually enjoy them. Thanks anyways......

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