Reviewed: Nov. 21, 2003

Excellent wings. I read past reviews complaining it was not spicy enough, so I added more hot sauce and even a dash of cayenne. Boy did it make it spicy, almost too spicy! I think I'll just stick with the original and add a dash or two more.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2003

My husband loved these!! I breaded them with bread crumbs before frying and cut up boneless chicken instead of wings - they were a hit in my house! Goes great with Bill's Blue Cheese recipe I found on this site!!

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Michele

Cooking Level: Expert

Living In: Milton, Massachusetts, USA

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Reviewed: Sep. 30, 2003

The base recipe was great! Added a little cajun spice for a little more zip. Mixed this wtih about an equal amount of barbecue sauce for an interesting taste.

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MJMOROUSE

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Reviewed: Apr. 26, 2003

Yummy!!! I took a gander at the reviews. I broiled the wings a bit, then placed them in the slow cooker and let them sizzle away in the sauce. I did add a touch of honey to the sauce and even more hot sauce. Great recipe- thank you

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LAWGODESSS

Cooking Level: Expert

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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Reviewed: Apr. 25, 2003

This is SOOOO wonderful! I was craving wings this afternoon, so I found this recipie, and a few minutes later, I got these goodies! I used Tobasco sauce, and they turned out perfect for my taste-mild-medium. (TIP: The 5 tbsp sauce is 1/3 cup.) I used boneless chicken breasts, and they would've been a little more moist had they been baked and then simmered it sauce. But, delicious still!

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GOLDIELOCKSRAJ

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Mar. 6, 2003

Very tasty, but not nearly hot enough for me. I added more hot sauce (Glory Hot Sauce)to suit my taste. The sauce was a little thin and didn't coat the wings well. Instead of salt and pepper, I used Sylvia's Sizzlin' Hot Spice to season the wings. Next time, I think I'll try dredging my wings in a little flour before I fry them.

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DEBDAN54

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Merrillville, Indiana, USA

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Reviewed: Mar. 4, 2003

Loved this recipe, the chicken turned out nice and crispy, however it wasn't hot enough for me. Next time I'll add more hot sauce and some hot peppers.

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PRETTY_KITTY84

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 16, 2003

No frills but very tasty. I baked my wings for 40 minutes at 400 - then sauted in jalapeno juice, butter and hot sauce.

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DENA.B

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Reviewed: Feb. 10, 2003

like other reviewers, i used frank's hot sauce & left the vinegar out. also, we baked the wings instead of frying them. they were excellent but you have to make sure you REALLY coat them well for enough flavor.

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ANGELDIVAX

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Reviewed: Feb. 10, 2003

We loved them! My honey said they're better than the ones you get in Buffalo, NY (where buffalo wings originated). Thanks!

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RENEE65

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Reviewed: Feb. 9, 2003

My guy thought these were great and said I should make them once a week. I used Franks hot sauce and left the vinegar out. I will try making them again today with the vinegar or maybe substitute jalapeno juice. I think they could have been a little hotter.

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MONTANACOOK

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Reviewed: Jan. 29, 2003

The sauce was really thin and greasy tasting and not nearly hot enough. Even my fiancee who likes his wings milder didn't find them spicy enough. (And I added about 3 - 4 extra tbsps of hot sauce and 1 tbsp of tobasco!) I also found that there wasn't enough sauce for all of the wings when I followed the recipe exactly. I think next time I'll try to sweeten the sauce with a bit of honey, use a little less margarine, and use a different brand of hot sauce for a better taste. These could be really good if the sauce was right. The texture of the wings was great. I like the idea of deep frying them and adding the wings to the sauce to let them simmer.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 27, 2003

I had a bet with my teenaged son that I could make better wings than Domino's pizza, and after comparing a copycat recipe on the web, found that this is pretty much what ingredients they use. Of course, now that I won the bet I'll be making these forever!! At least we'll be saving tons of $$. Fabulous recipe that is almost foolproof too.

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JEANNE DOHERTY

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Reviewed: Jan. 27, 2003

These were a hit. I was really scared about adding 5 tbs. of hot sauce (were not really keen on too spicy) but these were great. Just enough spice. I took another reviewers suggestion and made sure I bought "Franks" hot sauce. Really good!

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passion4cooking

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Reviewed: Jan. 26, 2003

oh my gosh! this was a perfect chicken wings recipe for superbowl sunday night! it was my first attempt at wings and the recipe was very easy to follow and everything! i even offered some to the pizza lady who came to deliver our pizza and guess what? she ended up calling me later to thank me for one of the best wings she's ever had! thank you so much Ginger!

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HPAK

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Reviewed: Jan. 26, 2003

This is a great recipe! I changed one thing though. I used cider vin instead of white vin. I thought it gave it a little bit more flavor and it wasnt as bitter. I also wanted to tell you that... My husband always buys bags and bags of hot wings. So, when I made this recipe I froze them on a cookie sheet then put them in a freezer bag. He cooks them like he would the ones he buys. 400 degrees for about 20-25 minutes. Now, I only pay about .99 a pound! Thanks Ginger!!

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SHANNONSPIVEY

Cooking Level: Expert

Living In: Somers Point, New Jersey, USA

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Reviewed: Jan. 23, 2003

I grill these or broil them to cook, to eliminate some of the fat. They turn out just as good and you can vary the heat by cutting down on the amount of hot sauce or adding some barbeque sauce to the mix.

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Counseljul

Cooking Level: Expert

Living In: Windom, Kansas, USA

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Reviewed: Jan. 18, 2003

I too broiled these then put them in the crock pot for a few hours...they were amazing. The meat was so tender and I always add a little extra sauce...cant get it hot enough for this family.

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SUSIEQ613

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Reviewed: Jan. 13, 2003

The frying part is good and the sauce is good, however, the simmering part (for us, anyway) kind of ruined the dish. We like our wings crispy and this made them soggy. We'll go back to just frying, placing them in a covered container with the cooked sauce and giving it the good old shake.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 1, 2003

Awesome! You don't have to go out for wings when you have this recipe. I used the "coating" mixture from the "Restaurant Style Chicken Wings" off this web site and deep fried them, then used the sauce from this site. They are delectable!!

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