Reviewed: Jan. 22, 2012

This is a great recipe. You get the fried flavor while baking. I did a taste test between "Texas Pete's" and "Crytsal's" hot sauce. While Texas Pete's had the best smell from the bottle, Crystal's blew it away in every other aspect. If you look at the texture of the two, Crystal's is way more granular with lots of pepper traces. Also if you look at Texas Pete's ingredients, there are many perservatives. Similar to Frank's Red Hot (which may have the best flavor, but has the same additives). Crystal has the least ingredients, and in my opinion has the best flavor. Just shake the bottles and look at the texture in your grocery isles. Hope I saved you some time. PS dry your wings before flour dredging.

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8 users found this review helpful

Reviewer:

SauteeSteve

Reviewed: Jan. 22, 2012

DELICIOUS!!! Not to spicy and not soggy as other reviewers stated. Cooked on 400 for 45 min turning after 25 min. Might try using a rack on the baking sheet next time to help keep extra grease off wings while baking.

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1 user found this review helpful

Reviewer:

KellyMonce

Reviewed: Jan. 22, 2012

I followed the recipe exactly and found that the chicken wasn't spicy. I made a batch of hot sauce/butter mixture to dip the cooked chicken in to make them hot. The chicken was neither soggy nor crispy when it was done cooking. The chicken was tender when it was done baking. I don't plan to make these again. There was nothing special about them. Thank you Leesah for sharing your recipe.

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4 users found this review helpful

Reviewer:

AllieGeekPi

Cooking Level: Expert

Reviewed: Jan. 22, 2012

Very good ! As per some of the reviews I placed the wings on a rack when I baked them and tossed them in the butter/hot sauce just before serving

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Reviewer:

Reviewed: Jan. 22, 2012

So good! I use about 1/4 cup of butter instead of a 1/2 cup

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2 users found this review helpful

Reviewer:

Moggett

Reviewed: Jan. 16, 2012

Great wings. Dredging in flour mix really helps create a crispy exterior. I will make these again and again! And of course add blue cheese dressing for dipping.

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2 users found this review helpful

Reviewer:

InNYC

Reviewed: Jan. 16, 2012

Disapointed. Still in search of a worthy recipe for crispy buffalo wings. Followed the recipe almost exactly. Patted the wings dry. Coated with the flour and spice mix and put them in the fridge overnight. After baking in the oven for 50 minutes and turning over mid way, the wings, although tasty were not crispy at all. Yes, I could have increased the cooking time but the rest of the meal was ready and so were the guests. If I try this recipe again, I will likely broil them after baking for 45 minutes until crispy.

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Reviewer:

stuck

Reviewed: Jan. 16, 2012

Made this yesterday for the Giants domination over the Pack....we got RAVE reviews. I followed the recipe to the tee, but took heed to reviewers and placed the wings on a rack and not directly on the pan. Served with blue cheese, carrots and celery. DELISH! A football party staple from now on.

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6 users found this review helpful

Reviewer:

bogeysloop

Reviewed: Jan. 15, 2012

Very tasty! They were not crispy though...kinda mushy actually. Next time, I'm going to break them, bake them in some butter and then mix them in the sauce last. I will let you know how that goes!

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1 user found this review helpful