Reviewed: Mar. 6, 2008

I fixed these for my son to take to a football bowl party and my son's opinion was "they were awesome!" I liked them, but for hubby and I, they were still too hot and I barely put any of the hot pepper sauce in. For the record, that's just us, we don't like any food that is hot and spicy.

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Valerie Cuff

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

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Reviewed: Feb. 17, 2008

Great Buffalo sauce. I only made a few changes to make it healthy. I used Parkay buttery spray instead of butter and I used a chicken cut up into cubes without the skin. I did add a tablespoon of honey to the sauce to cut it. I used the same Parkay buttery spray to fry the chicken chunks in a pan. My husband was skeptical, but once he ate the first bite he was hooked. Same flavor and crispy chicken but no fat or skin from the wings.

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Robin Gail

Cooking Level: Expert

Living In: Vidor, Texas, USA

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Reviewed: Feb. 10, 2008

Deep fried wings are the ONLY way to go!!! We have been doing it this way for years. Only, we heat the sauce (Frank's red hot, margarine, garlic and whatever else at that moment) then we place the cooked wings and sauce in a tupperware bowl, place lid on top and shake to coat!!! That way they do not get soggy....as always serve with real bleu cheese dressing(Marzetti) and celery sticks.

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BIGLERMOM

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

Made wings for superbowl. They did not last!!! Very good recipe

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DonnyD

Cooking Level: Intermediate

Home Town: Springtown, Texas, USA

Living In: Saginaw, Texas, USA

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Reviewed: Feb. 4, 2008

This was a big hit Supper bowl sunday No left overs.

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CHRIS40

Cooking Level: Expert

Living In: Kenilworth, New Jersey, USA

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Reviewed: Feb. 4, 2008

Incredible! My husband said that these wings were better than a restaurant chain in our neck of the woods called Wings Etc... The sauce tasted PERFECT!!! It wasn't too hot, but if you wanted it hotter, you just add crushed red pepper. Instead of placing the deep fried wings in the sauce and cooking on the stove, we just tossed the wings with the sauce so the wings would keep their 'crunch'. Thank you so much for this recipe, we'll use it over and over again!!!!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 2, 2008

Rather than mess with digging out the bone in the wings, I cut up good sized chunks of boneless breast. I blanched the chunks in flour and deep fried them before tossing them in the sauce. I'm a life long vegetarian so I have no idea how they tasted. My husband raved about them and has insisted on having them repeatedly since then. These were incredibly simple and fast considering how much he enjoys them. Good stuff!

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VeggieGal

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Feb. 1, 2008

Good wings...definitely saves money instead of buying them from a wing joint. Be mindful of what hot sauce you use, the wings can be hot, but oh so good!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Jan. 22, 2008

Wow! Absolutely wonderful sauce. The Frank's Hot Sauce is the key. Watch the amount of butter. I added garlic powder as someone else suggested...it was just the right touch. Served during a football game gathering and they were a hit! This will be the only chicken wing sauce I will use from now on. Thanks Ginger!

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KADELL22

Home Town: Charleston, West Virginia, USA

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Reviewed: Jan. 20, 2008

Great recipe!

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Amy

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

This recipe has potential. For the wings, I recommend baking them in a 375 degree oven for 30 minutes, turning after 15 minutes. For the sauce....use 1 bottle of Frank's Orginal Hot Sauce, 1/2 stick of butter, a little brown sugar(optional), dash of worcestershire sauce, and a little garlic powder to taste. Melt butter first and add the other ingredients. Simmer for 8-10 minutes. Toss cooked wings in sauce and place them on baking sheet. Broil for about 5 minutes. Serve w/Ken's Blue Cheese dressing.

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TX Chef

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Reviewed: Jan. 1, 2008

Absolutely LOVED this recipe. The sauce was completely on the money, I did however add a litte extra vingegar to lessen the extremeness of the hot sauce. But my boyfriend loves hot stuff and totally loved the recipe.

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Melissa

Cooking Level: Intermediate

Home Town: Wyalusing, Pennsylvania, USA

Living In: Laceyville, Pennsylvania, USA

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Reviewed: Dec. 29, 2007

Wonderful! I sprinkled seasoning salt on my wings and baked them from frozen state for 10 min, turned them and baked for another 10, turned them, sprayed with Pam and baked for another 10. I only used 3 tbsp Frank's Hot Sauce because my kids don't like them too spicy. I simmered these for 15 min and put them back under the broiler quick to crisp. Everyone loved these. I will add 4 tbsp hot sauce next time. They were so tender.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Dec. 18, 2007

Has a great, delicious taste. Plenty of ways to improve or form it to your own palate and tastes. Great as it is or a nice base to improve upon.

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Brandon Haverland

Cooking Level: Intermediate

Home Town: Belton, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Nov. 27, 2007

This is just the recipe I was looking for when trying to make a wing sauce. I use Frank's Red Hot, butter, vinegar, and salt/pepper.... then add grilled chicken and put in a wrap. So yummy!

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Katiek24

Cooking Level: Intermediate

Home Town: Hackettstown, New Jersey, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Nov. 18, 2007

I made this for a football tailgate and it was a huge hit!! I fried the wings at home. Then in a foil (throw away) loaf pan I placed the butter, hot sauce, vinegar on the bottom and the fried wings on top. I seasoned the wings when they came out of the fryer so I didn't add additional salt and pepper. When it came time we put the pan on the grill and waited until it was hot enough to eat. It was fantastic!

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Lish

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

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Reviewed: Nov. 14, 2007

I don't give 5 stars often. I'm from NY state and I grew up eating wings like this! Now that I live in Montreal I can't find them. Thanks for the recipe! Now I can make them at home whenever the craving strikes! YUMMY!

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 6, 2007

I have used this recipe a hundred times. Great as is, or easy to tweak - with some garlic powder, seasoned salt, Old Bay, lemon pepper or whatever you like. I use frozen wings and fry them for an extra 6-8 minutes. Let 'em get a little crispy before putting them in the hot sauce. Yum! Thanks for the recipe!

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JerryFLA

Home Town: Orlando, Florida, USA

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Reviewed: Nov. 2, 2007

I thought this was a pretty great recipe my only problem is that I put way way! to much hot sauce and its burning hot (which was my own personal fault)

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Andrea

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 22, 2007

This is a great recipe. I made it for my husband last night. Next time I will put more hot sauce...I also coated the chicken lightly with some flour then fried it till it was nice and golden. I simmered it in the sauce for maybe 10 to 15 minutes. My husband who does not normally eat the wing of the chicken loved this and we will certainly make this time and time again.. Thanks

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