Reviewed: Feb. 1, 2009

This was perfect just as written! The only change I made was adding a bit of crushed garlic to the butter in the sauce and everyone loved these wings. I used Louisiana Hot Sauce and was generous when measuring. It had just enough heat after simmering about 10 minutes - tasty but not overpowering. Will definitely be making these again. So fast, east and delicious!

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Jan. 31, 2009

Used bone-in chicken thighs in place of the wings. It took longer to cook approximately 15 minutes in the pan & then I stuck them in the oven at 425 degrees on the 3rd rack to the bottom for about 20 more minutes. Turned out great! Served with french fries.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I added a pinch of salt (because it says season to taste) and they were so salty, unbearable salty. The flavor was good, but I believe that is because we like the taste of Franks hot sauce. The method was fine, we got a crispy wing that was not greasy. Just do not add salt.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 3, 2009

I don't like buffalo wings but my husband loved them. I baked mine.

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JAM

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Reviewed: Dec. 18, 2008

I like this recipe a lot. I think folks who say deep frying makes the wings greasy are not deep frying them right. Deep frying is tricky, because you have to get the oil VERY hot, like to the smoking point, then you have to have A LOT of oil. If done right, the food doesnt get greasy at all. And these wings were dee- lish- us. i just fry them the way i normally do with chicken seasoning, coat them in seasoned flour and then follow the recipe thereafter....

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OOHCYNTHIA

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 3, 2008

This is a great recipe!! I followed it to a tee and they came out exactly how I like it. Crispy and not too hot.

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ducksfan359

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Reviewed: Nov. 23, 2008

Deliciously spicy and buttery goodness! The only recommendation I would make is that in the initial frying make sure you get them golden and crispy and well drained before you fry them in the sauce so you'll have to fry them for a lot longer than 10 minutes. If the skin is not well crisped, the wings will be soggy. I had to fry them in batches because I didn't have a whole quart of oil so it took a bit longer. We dipped them in Ranch dressing. Reminded me of the chicken wings at Waterloo restaurant.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 14, 2008

Hmmm... not myfavorite, but tasty. Somehow they lack the "punch" I was expecting.

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Elaine Mical

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Reviewed: Oct. 19, 2008

We added a little garlic power and a touch of tabasco, and they turned out great!!

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gillyb

Cooking Level: Beginning

Home Town: Newport Beach, California, USA

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Reviewed: Oct. 13, 2008

I have used this recipe many times. For my taste, I fry the wings until they are crispy, 15 minutes or, if frozen, close to 20 minutes. After moving the wings to the butter/hot sauce, I turn up the heat to medium-high and stir them until the sauce is thick and sticks to the wings. This keeps them nice and crispy! I have also taken to adding a lot of black pepper to the sauce to kick it up. LOVE this recipe.

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JerryFLA

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Reviewed: Oct. 12, 2008

This was an awesome recipe. I baked the wings for the health factor. My 6 and 7 year old both loved them. Excellent all around

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MBökel

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Eureka, Utah, USA

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Reviewed: Aug. 30, 2008

My husband, who is a die-hard wing fan, loved this recipe. I loved it not only for the taste of the wings but for the fact that they were so easy to make. I'm making them again tonight!

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CarrieH

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Mount Washington, Kentucky, USA

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Reviewed: Jun. 18, 2008

These were great...just the way they are, however my husband wants to play with the recipe next time to make spicier. Good flavor and easy to make.

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Christina

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Reviewed: Jun. 10, 2008

Watch the butter. Doubled the sauce and I still don't know how the wings are supposed to "simmer". Best thing to do is let sauce simmer on its own while you fry the wings, then shake on the sauce in a container or bag. Ours were greasy and soft. But the sauce definitely is good. Husband added horseradish and Sriracha hot pepper sauce (found in the asian section, the one with the rooster on it--SO spicy). We loved the sauce.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 5, 2008

These were a hit! Baking them they were still crispy and slightly healthier:). I added tabasco for hotter wings. The juice stuck to the wings thanks to TX Chef recommendations. Will make them again!!

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Jenet_B

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 5, 2008

Recipe turned out great, although I overcooked the chicken... I read the back of a bottle of Franks and it doesn't say anything about adding vinegar so I left it out. They turned out great!!

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Mr. Wilder

Cooking Level: Intermediate

Living In: Garden Valley, Texas, USA

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Reviewed: May 24, 2008

The sauce is great but deep frying the chicken wings make them really, really greasy. My hubby and I think that baking them using the sauce would make them much better.

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CURTANDMENDI

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Reviewed: May 20, 2008

I made this for my hubby for dinner tonight. He loved it. They are very good. The recipe is easy and I plan on making these a lot more in the future.

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Char

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Reviewed: Mar. 25, 2008

We made this last night...YUM! The sauce made enough to cover 5 chicken tenderloins ( I used in place of wings). Used Frank's Hot Sauce - will definitely make again! Thanks for a great recipe!

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

Having grown up in the area of the Anchor Bar in Buffalo, I had the pleasure of eating a lot of buffalo wings. The original recipe is easy: Oil for frying (must be crisp) Frank's Hot Sauce and butter. Absolutely no vinegar or flour allowed. I make wings for huge crows. Bake naked at 450 deg on a sheet pan for 30 minutes or until very golden brown. Melt other ingredients and ladle over the wings and place back in oven for another 10-15 minutes. Also the "Original Buffalo Wing Sauce" that the Anchor Bar sells to stores is not the original.

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Sas

Cooking Level: Professional

Home Town: Rochester, New York, USA

Living In: Farmington, Connecticut, USA

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