Reviewed: Mar. 20, 2013

This recipe was a huge hit! It was quick and easy and all my guests were drooling over it. I think the trick was to use Franks Red Hot Sauce Buffalo Wing sauce. I used this recipe 2 times and used a different no name hot sauce the second time and it didn't turn out as well. But great BBQ recipe when i'm cooking for sports games!

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Reviewer:

diana182

Reviewed: Feb. 1, 2013

About 20 years ago, I ran the kitchen in a biker-bar; every Friday, we gave away wings for Happy Hour from 4:00-7:00pm. I usually fried (deep-fat commercial fryer) between 50-70 dozen wings. This is the sauce we made, minus the freshly cracked pepper and the cayenne. There were never any wings left! The proportions of butter to Frank's Red-Hot sauce as given in the recipe were what we used for "Spicy". For "Mild", we used a 1:3 ratio.

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Reviewer:

SARAHFCR

Cooking Level: Expert

Home Town: Wellington, Kansas, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 1, 2013

I baked my wings in the oven until almost done, then soaked them in the sauce for about an hour or so, it seems the sauce sticks to the pre-baked wings better, then I finished cooking them on the grill basting w/more sauce until done. They were the bomb!

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9 users found this review helpful

Reviewer:

miss ugly

Reviewed: Feb. 1, 2013

I am from Buffalo NY where wings orginated, and this is the sauce we use here, minus the black pepper. The wings can be deep fried, baked to crispness, or as in this recipe grilled. Please shake gently, or the lid will blow off your container when you are shaking them up.

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3 users found this review helpful

Reviewer:

GRACIE 1

Cooking Level: Expert

Living In: Cheektowaga, New York, USA

Reviewed: Feb. 1, 2013

Good recipe but one comment. When "lightly oiling" the grill that has been subjected to high heat only one thing happens the oil flashes off immediately. Try instead lightly spraying the chicken with Pam or your favorite brand of cooking spray. Chicken, in my experience, is the worst for sticking to a hot grill.

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7 users found this review helpful

Reviewer:

Fergie54

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Feb. 1, 2013

Does anyone have an recipes that only have from scratch ideas. My son has horrible allergies to food coloring and MSG and I am desperate for new recipes to try. Help??

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Reviewer:

coffee12309

Reviewed: Nov. 7, 2012

The sauce was very good! The only thing I changed was adding about a Tbsp of Sriracha.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Dec. 16, 2011

I've made wings like this for years on our propane grill. This recipe is for those who prefer a grilled taste instead of breaded fried wing. For those who say the sauce is too thin, here's a tip. Marinate the wings in the sauce over night or all day while at work. Then, put the wings on the grill. While the wings are grilling, boil down the sauce in a small sauce pan about 1/3 until it thickens. This also kills any contaminates from the raw chicken in the sauce and then brush the thickened sauce onto the grilled wings or put the wings in a bowl and pour the thickened sauce over them just before serving. I sometimes split the sauce if I'm making a lot and use some for marinating and some for thickening that way the raw chicken never touches the thickened sauce. It's just a suggestion. I use Red Devil sauce. I think it's the best. If you like it hotter add Tabasco to taste. You can also add Italian dressing for a spicy but not hot wing. Okay, Blah, blah, blah. I should have just posted my own recipe. duh. Maybe I will

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Reviewer:

Carol

Home Town: Abilene, Texas, USA

Living In: Merkel, Texas, USA

Reviewed: Nov. 20, 2010

Loved it! Very simple, and wings came out nice and juicy with just the right amount of heat. The recipe makes more sauce than what is needed, so next time I'll probably half it. Other than that...I've found my hot wing recipe!

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Reviewer:

mheeley

Reviewed: Nov. 2, 2010

This is my choice for sauce with the recipe, but I deep fried the chicken. I was also told that the drummettes were better than the wings, so I get a big bag of those. To fry first, I mixed 1 cup of flour and added some salt and pepper. I heated oil in a cast iron pan to 375 with a thermometer and, after coating in flour, deep fried each batch until golden brown about 15 minutes flipping once. Then, I made the sauce as is on the recipe and drizzled over the wings. It makes 2 fried batches. But, by the way the people eat these when I make them it makes more like 3 servings instead of 6!

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10 users found this review helpful