Reviewed: Feb. 4, 2009

Not bad, we enjoyed these. Definitely needed extra sauce for dippin. Yummo...

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EVEMURILLO

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 2, 2009

Thought these were good and not too spicy. For a real BUFFALO wing taste however, you'll need to add FRANKS hot sauce as the wings originated in Buffalo and that is the most important ingredient!

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Hawn

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Feb. 1, 2009

They didn't get crispy at all and the sauce was horrible. Big waste of time and money. My lesson here is if I want chicken wings, go to a restaurant!!!

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jan. 31, 2009

These buffalo wings are worth making. Even though they are super hot my family and myself love them!!

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Desiree Regina Johnson

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Reviewed: Jan. 30, 2009

hubbie made these using legs instead of wings, but loved every bite of them. i'm sure he will want them on a regular basis from now on.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 30, 2009

the best buffalo wing recipe i have tried. a definate keeper.

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popto4girls

Cooking Level: Professional

Home Town: Medford, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 23, 2008

Coating the chicken with a mix of 1/2 cup flour & 1/2 teaspoon garlic powder worked well and is worth doing. The original recipe yielded twice as much sauce as needed. Even with applying only half the sauce, using parchment paper and cooking longer in the last step than called for, the wings were still wet. Note that the wings are even better on the second day!!!!

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LaurelDog

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

These were the best Buffalo wings I ever made! My entire family loved them! I took the advice of "Ladybug" and coated the wings in a mixture of 1/2 cup of flour and 1/2 tsp. garlic powder. This worked great in keeping the wing sauce nicely coated on the wings. I also took the advice of a reviewer named Jen and used half the butter and added honey (3Tbls.) to the sauce mix. I only used 1/2 tsp. cayenne pepper and I'm glad I did because it was just spicy enough without being to over-powering. I didn't have any problems with too much grease in the pan after baking the wings. I baked them on parchment paper for easier clean up. The baking temperature and times were perfect. I served the wings with "Ranch Dipping Sauce" a recipe from this site. I'll be making my wings like this from now on!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Oct. 17, 2008

Delicious! I was looking specifically for a wing recipe with no sugar. This one is so good.

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Janie

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Reviewed: Oct. 13, 2008

These turned out well! Spicy, but good. I added a bit of BBQ sauce to the sauce mix, and finished them on the stovetop to sort of caramalize them.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 11, 2008

AT THE TIME THAT I MADE THIS RECIPE WE WERE BOTH SICK. WHILE WE BOTH ENJOY INCREDIBLY SPICY FOOD, THIS RECIPE IS SO HOT THAT IT CAN'T BE EATEN ENJOYABLY. YES I UNDERSTAND THAT YOU CAN VARY THE INGREDIENTS, BUT THEY SHOULDN'T HAVE TO BE MODIFIED THAT MUCH.

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daisymay

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 15, 2008

this recipe came out ok. could have been better. i really wanted the flavor to soak through the whole wing. The baking tray was also very full of fat when it was time to take out the wings to coat with the sauce, and i believe that may have affected the taste of the wings too. Next time, i could probably wipe out the tray before putting back the wings on to bake.

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DJS-K

Cooking Level: Beginning

Home Town: Tunapuna, Tunapuna-Piarco, Trinidad And Tobago

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Reviewed: Aug. 11, 2008

I loved this recipe and has a very unique spicy flavor that isnt over the top.

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detourglr

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Reviewed: Aug. 10, 2008

Our family loved this recipe. Four teen aged boys devoured this!

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Doula Melissa

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Reviewed: Jul. 27, 2008

My husband is quite particular about his buffalo wings. Tried this recipe, and he loved it! Said, "This is just like I like 'em!" I did substitute olive oil instead of butter since I had used up my butter in baking.

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danna

Cooking Level: Intermediate

Home Town: Miller Grove, Texas, USA

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Reviewed: Jul. 23, 2008

I made this for 50 people and about 10 of those people were seriously raving about the wings and asking me for the recipe. It was great because they werent deep fried and everyone still loved them. I added a couple of things but, it was relatively the same. Just fresh garlic in the sauce; the red rooster garlic chili sauce as my hotsauce; and thats about the only difference!

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Paulina

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Reviewed: Jun. 25, 2008

A good recipe to go off of! I followed it exactly the first time (with extra spicy Frank's), and it was delicious! However, I would like it more spicy. It seems like it can be easily modified, so I think next time I'll try sautéing some garlic and peppers in the butter.

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ESJESSI

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: May 14, 2008

Very good. I used this recipe as the basis for some chicken strips (I alter most of the recipes to what we have in the kitchen). I've never used tomato sauce before, and I was a little concerned that the sauce was going to come out, well, tomato-y. It didn't make it taste that way at all, and it did bulk up the sauce, so we didn't have to use as much hot sauce but somehow the spice was still there, even before I added the following spices: Cavender's Greek Seasoning, black pepper, minced jalapenos, and garlic powder, as well as the butter, hot sauce, chili powder and cayenne that the recipe calls for (sorry, I didn't measure anything). It turned out very spicy, and all of our guests loved it. We are going camping this weekend, and a friend of mine requested that I make it and bring it. He said "We'll put it on something. We'll just dip chips in it if we have to".

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Sagely

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Phillipsburg, Kansas, USA

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Reviewed: Apr. 17, 2008

great we all love them but i added tobasco to make it hotter

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natalie

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Reviewed: Feb. 26, 2008

UPDATE: To cure the swimming in grease problem, try what I do: first, cook the wings on your broiler pan (or any other setup where the grease can drain off,like a cooling rack over a cookie sheet), then after dipping in the sauce, cook again on a foil-lined cookie sheet to save some messy clean-up. As you can see from the picture, they come out very crisp with absolutely no greasy mess. This was my first time making hot wings. They turned out so great I had to submit a picture! I followed Walt's suggestions from his review, using Frank's Buffalo wing sauce and exact tomato sauce meas. I also added a bit of honey, garlic and onion powder and doubled the chili powder. Next time I will make sure to have cayenne on hand to turn the heat up a little. 2-1/2 lbs of wings were gone in 20 min and there were only 3 of us eating them!

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