Reviewed: Sep. 12, 2005

After reading the reviews, I thought my family would love these...however, they did not. The sauce was too thin, and after most of it dripped of the wings, they looked very unappetizing. The flavor wasn't much better. You can really taste that vinegar in there. There was definitely a lot of something missing. I guess it takes more than vinegar and hot sauce to make buffalo wings.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 7, 2005

These were very good, and easy to make. TY for sharing this recipe!!

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Jean

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Reviewed: Sep. 7, 2005

made 2 pans up of these wings and added nancys wing sauce in mild and the other kens marinade and wing sauce in hot they were gone in a few mins every one loved them

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sarah

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Reviewed: Sep. 7, 2005

These were tasty. I liked the zip of vinegar. I found we had to eat them right away as they lost there crispness when they sat. I am still looking for a healther/baked version of Buffalo wing.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 11, 2005

This is our favorite wing recipe. The only thing I do different is to simmer 1 clove smashed garlic in the sauce. It is a great addition.

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Belinda

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Reviewed: Aug. 4, 2005

a delight

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bernfergcur

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Reviewed: Jul. 31, 2005

Very good recipe! I dusted the wings in flour before frying them. We used Frank's Red Hot sauce- I highly recomment it! The flavor was perfect.

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mamanunez

Cooking Level: Expert

Home Town: Mohave Valley, Arizona, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2005

Another excellent buffalo wing sauce. We decided this would be considered 'medium' at our local wing place (BW3). The tablespoon of vinegar was a nice touch, giving the sauce a tang.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 7, 2005

yummy yummy! this recipe is fast and easy oh yeah did i mention its way yummy? we always just ordered wings with our pizza, but now we have them at least once every couple of weeks as a meal, i just leave a few out of the sauce for the kiddos. GREAT!

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FTWRTHDAVIS

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 1, 2005

easy and wonderful. we put them in a roaster to keep them warm all night for a big party. rave reviews!! thanks

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ABBIEA

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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Reviewed: May 30, 2005

SUPER HOT!! These were really good and screamin' hot! I did add 1/4 tsp of flour as per someones suggestion and I simmered them until the sauce was pretty much all gone from the pot. Will for sure be making these again!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: May 17, 2005

I use “Crystal” hot sauce for this recipe using the same amount as the recipe calls for. Additionally, instead of white vinegar I use apple cider vinegar. For cooking, I grill them. First, I salt and pepper the wings then put them over direct heat getting some good color on the wings. I then put them in a foil pan, pour the hot sauce over the top, and finish cooking them this way. Also, serve Ranch and Marie Blue Cheese dressing on the side. They are easy to keep warm in a crock put if you are serving them at a party – your guest will love them!

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Joel

Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA

Living In: Freeport, Illinois, USA

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Reviewed: Apr. 14, 2005

This was a great recipe! I did tweak it a little because I don't like wing meat - I used chicken tender strips instead. I also added more vinegar and Frank's Hot Sauce and used much less oil - sauteed them in a skillet. Great flavor but as others said the sauce was a little thin. I will try adding flour to thicken it a bit more and will let it marinade longer next time for more flavor. They were great the next day!

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CELTIC_LASS

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2005

Perfect! I've been restaurant cooking for many years and I've always loved the basic "shaking my wings up in a bowl of Louisanna Hot Sauce" and serving them up that way. I'm glad I tried them this way since the butter added that extra flavour I was looking for! For those wondering why their sauce doesnt stick, I'm willing to bet that they are using margarine... butter is essential!

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Mar. 5, 2005

These were great as spicy as you want them to be. The longer the sit in the sauce the hotter they get. Perfect for all yaste buds.

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HEDDA

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Reviewed: Feb. 24, 2005

Very tasty and simple to make, I marinated the wings in the hot sauce for 2-3 hours before deep frying. Also, I found out as suggested the longer you let them soak in sauce the saucier they get.

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SLOWPOKEY

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Reviewed: Feb. 16, 2005

I made this recipe for a Super Bowl party and EVERYONE loved it. I used more seasoning tho, I seasoned the wings before I fried them with seasoned salt and pepper. I also Used more seasoning in the sauce, seasoned salt pepper, cumin, chilli powder garlic powder, ect. Recipe was simple and turned out great!

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JOHNSONSFAM

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Reviewed: Feb. 8, 2005

I made these for a Superbowl party and the sauce was so thin, it ran right off the chicken. If you dipped the chicken in the sauce, it was a wonderful taste! I will make this again, but need to figure out how to make the sauce stick without breading the chicken.

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15JULES

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Reviewed: Feb. 6, 2005

Made for Super Bowl Party and what a hit! Of course, had to double the recipe, but should have tripled it! HA! This is a keeper! Thank you for sharing! YUMMY!

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