Reviewed: May 26, 2012

I dredged the wings in my gluten free flour mix, after drying them throughly and put them in a baking pan, refrigerated as per the recipe, then put the pan in my Weber grill. Very crispy, but 45 min was a bit too long.

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Reviewer:

gadabout

Reviewed: May 10, 2012

This is a good recipe. I tried it out tonight and everyone loved it. I didn't have the cayenne and garlic powder so I used a little sage and paprika instead. I did half a batch with hot sauce and the other half plain for the kids. I floured the wings in the bag and baked it in a 400 deg oven, I didnt brush the meat with oil as the meat had enough fat to sweat out whilst baking and this gave the flour coating a crispier finish. Brushed on the hot sauce for half the batch once the wings were done and sent them back in the oven for 5-10 mins to finish. My mother in law loved it. Btw I had some chicken leg meat cut into large chunks and cooked with the wings in the same way and my daughter said they tasted like chicken nuggets, but better. All round a good recipe.

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Reviewer:

toothfairy

Reviewed: May 3, 2012

Baked them on a rack and the only other thing I did different was adding a final step of brushing the wings with some melted butter and hot sauce to make them wet.

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Reviewer:

Liberty Belle

Reviewed: May 1, 2012

Excellent! And rather easy. Just like others have said, make sure the chicken is as dry as possible before dredging and it'll turn out scrumptious. As with any recipe, its easy enough to add things to the flour to adjust the taste to your liking, but as is, great!

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Reviewer:

Emmers

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Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Reviewed: Apr. 30, 2012

I did not like these wings at all - they were not crispy and all the butter sauce dripped off into the pan. There was very little flavor on the wings.

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Reviewer:

lthomas175

Reviewed: Apr. 22, 2012

PERFECT!

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Reviewer:

CAL315

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

I've made these twice now and they were phenomenal both times! They really did come out crispy like they had been fried but without the guilt. I basically followed the recipe exactly except the second time I used 1:2 ratio of butter and hot sauce 1/4 cup butter for 1/2 cup sauce) since the first time it was way too greasy for me and didn't stick to the chicken very well. Also, I didn't dip them in the sauce prior to baking. I thought they might get a little mushy that way or just not be as good, so after they were finished I let them cool for about 5 minutes then tossed them in the buffalo sauce. They were PERFECT this way - like restaurant quality. My husband is always asking me to make these again... and guess what I'm getting ready to do ;-)

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Reviewer:

Spirited Sarah

Cooking Level: Intermediate

Home Town: Edinburg, Virginia, USA

Living In: Reston, Virginia, USA

Reviewed: Apr. 15, 2012

Great Recipe! I make a couple of changes as we like to have crispier wings. After baking for about 30 minutes I change the wings over to a clean parchment lined baking sheet and continue baking for approximately another 30 minutes. I have found this makes them nice and crispy on the outside. By far the best recipe I have used and way better than any store bought wings.

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Reviewer:

Kathleen M

Reviewed: Apr. 10, 2012

Follow the directions, but hold off on the sauce till they are done, then roll them in your sauce (hopefully you heated it up on the stove to melt everything.. and hopefully you know to mix your dry ingredients with dry ingredients and wet ingredients with wet ingredients..

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Reviewer:

celerygeneral

Cooking Level: Expert

Home Town: Centralia, Illinois, USA

Living In: Memphis, Tennessee, USA

Reviewed: Apr. 5, 2012

I read many of the reviews and adjusted instructions accordingly. Yes, they were good, but because of the concerns of way too spicy, I cut back on the hot sauce! A mistake for those loving spicy wings. I had to put the Tabasco bottle by the wings..and almost everyone use it! It was nice to have wings that were not messy!

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