Reviewed: Feb. 9, 2007

Made these for Superbowl Sunday, and everyone enjoyed them. Doubled the sauce and ended up with too much. They are not hot at all, so if you like your wings hot this is not the recipe for you.

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RAINYDAYWOMAN

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Reviewed: Feb. 5, 2007

awsome wings, we added garlic to the sauce, and grilled them.......

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Michelle

Cooking Level: Intermediate

Home Town: Westfield, Massachusetts, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 1, 2007

This sauce is GREAT. We chickened out and didn't put as much Cayenne pepper in as the recipe called for. Next time I make them I will really spice it up. These are EXCELLENT!!

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Anita

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 19, 2007

These are easy to make. I brought them to a party and everyone kept asking for the recipe. I didn't change anything to the recipe either. That's pretty good for me. This one's a keeper!

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AKJ_33

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Reviewed: Jan. 4, 2007

I never write reviews but I thought these wings were fantastic! I followed the recipe pretty much exactly, using Franks Red Hot as the submitter suggested. I used all drumettes,and I might add that the sauce was enough to do an entire frozen 4 lb bag of drummettes. My only regret is that I only did 24 drummettes instead of the whole bag. We easily could've eaten the whole bag--once thawed and cooked they shrink a lot. I did follow another person's advice and after the frist 45 min bake, I dipped them in suace and placed in a clean dish for the remaining bake time. I served with celery, ranch dressing and cornbread. I will be serving these a lot! Thanks!

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kgb123

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Reviewed: Oct. 27, 2006

A fairly delicious recipe! I followed the recipe pretty much except I baked the wings for 45 minutes instead of 30 and I used Trader Joe's Jalapeno hot sauce (my personal favorite!) instead of Frank's Red Hot. It had good bite and the wings cooked well which was a bit of a surprise (I usually deep-fry my wings). A good way to keep a little fat out, but still making it moist and tender. The sauce was terrific. I never would have thought of mixing spicy tomato sauce with butter and hot sauce. It wasn't exactly what I wanted, but I may try this again. I think, though, I will bread the wings with some flour and spices next time. There's something about the taste of plain wings that are cooked or fried without any spices, marinade or sauce that I don't like. That is the only fault of this recipe. Otherwise, I would have given it 4 stars. If you're not as picky about that as I am than give it a try!

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jamesbay

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Reviewed: Oct. 2, 2006

First time I ever made these. Did half by baking and the other by grilling. Baking is totally the way to go. Used only drumettes. Baked the wings for 30 minutes at 400 (using the broiler pan to drain the fat) and after 30 minutes basted with the sauce. The sauce: omitted the tomato sauce and used hot wing sauce (Wing-Time), garlic and butter. Also added in the cayenne pepper and chili powder (Also added in 1 tblsp Chili Garlic sauce which they serve at Thai restaurants). Mixed with a wisk. We like it very spicy, lips are still burning. Cooked for 5 minutes more, added another layer of sauce, cooked another 5 minutes at 300. Then used the leftover sauce for dipping (if you dare) and cut up some celery and added ranch dressing. Very good!

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Jennifer

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 1, 2006

Excellent Buff chicken wings! My first time making them, and this was a good recipe. I cut back the tomato sauce to 1/2 cup. I used franks original for the red pepper sauce as recommended. Also, didn't have any cayenne pepper, but they were still great and still had zip. I like that they are not deep fried.

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RALPHIE762

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Reviewed: Sep. 3, 2006

My husband lives for hot and spicy ... he loves these! I did change it some ... I added more chili powder and cayenne pepper . I made a half of batch the first day ... the sauce didn't seem to coat real thick . I had the remaining sauce in the fridge overnight to make the rest the next day ... after being in the fridge overnight the sauce was MUCH thicker and coated very nicely , so from now on I will mix the sauce a day ahead . Also my husband said they were not " messy " enough for wings so I actually dipped them one more time when I took them out of the oven ... I got a thumbs up on the recipe after that and it has now become the one I will always use for his wings

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Kimberly N

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Reviewed: Sep. 1, 2006

I thought these were great. I did bake at 400 for 45 minutes, then at 250 for about 10 minutes after adding sauce. To make sure they were crispy I broiled them for the last 5 minutes.

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Jenni

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Reviewed: Aug. 6, 2006

Delicious!! I used closer to 2 Tablespoons of chili powder and baked for 45 minutes before dipping into the sauce. I recommend baking them with the sauce until they are the consistency that you like. A little longer than the recipe calls for - at a higher oven temp if you want them more toasty looking. This was my first attempt to make hot wings.....and I had to make them every week for over a month - my family loves them. Tastes as good as fried - but much healthier!!! Thanks for a great recipe!!Update 10/08 - If you'd like more of a coating on the wings, toss them in a mixture of flour and garlic powder in a ziploc bag until coated. Layer in lightly sprayed baking pan and spray lightly with Pam or drizzle with melted butter/margarine. Bake until browned and then baste or dip into sauce - cook until desired crispness. This is still the best HW recipe, either way!

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LADYBUGONTHEGO

Cooking Level: Expert

Home Town: Menifee, California, USA

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Reviewed: Jul. 2, 2006

Absolutely awesome! The only things I did differently was putting in 1/2 of a small can of no-salt added tomato sauce, throwing in garlic in the butter when I melted it and spooning extra sauce on the wings after I placed them on the pan. It has a ton of heat so watch out! :-)

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RockerBabe

Cooking Level: Intermediate

Living In: Boone, Iowa, USA

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Reviewed: Jan. 1, 2006

Excellent!!!! However, I did change the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce, 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. Baked in preheated 400 F oven for 45 min - dipped in sauce which I boiled over med. temp for 5 min.; replaced on clean 11 x 17 pan, baked add'l 15 min, Dipped again in remaining sauce, baked for 10 min. Then removed from oven and the meat was sooooo tender! (Probably should bake on a broiler pan to keep as much fat separated from chicken to make crispier) But loved it - all my guests raved and asked for the recipe! Hurray for a tasty buffalo wings that you can bake and not have to fry! Thanks for all the reviews who contributed to the outcome of this recipe!

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LUCKERAMA

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Reviewed: Sep. 16, 2005

DELICIOIUS!! This is THE BEST Hot Wing recipe!!! You've got to try it....easy to put together, better than fried. Don't add the cayenne unless you want your eyes to water.....it's got plenty of kick without it - too much for kids unless they're used to it. I still can't believe how great they were - definitely going to make it again this weekend!! Thanks Walt!!

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LadyBugOnTheGo

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Reviewed: Sep. 11, 2005

When I made this sauce it tasted a little too much like tomato sauce, so I added 3 tbsps. of Balsamic Vinegar, and it came out amazing. It was a big hit with everyone!!!

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LaurenD

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Reviewed: May 16, 2005

Awesome recipe! It came out perfect. Hot and spicy, but not overkill. My husband loved these! I will definately make these again.

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WAJO357

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Reviewed: Apr. 13, 2005

These are a great alternative to deep frying wings. Be sure to read the review from the author, Walt and follow his directions in the review. The recipe makes lots of sauce so I double dipped (coated all of the wings once and then started over and coated again) the wings after cooking at 400 for 45 minutes. Cooked the coated wings for 15 minutes at 400 and then put under the broiler for about 4 minutes to give them a crisper coating. Be very careful if you broil them they will burn quickly so watch them carefully.

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FARMMOM

Cooking Level: Expert

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Reviewed: Mar. 30, 2005

Follow the orignator's comments. It is excellent

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NITELIGHT

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 21, 2005

I JUST CANT FIND THE PERFECT WING RECIPE..IM LOOKING FOR SOMETHING LIKE BUFFALO WILD WINGS AND I JUST CANT FIND IT...I GUESS I WILL KEEP TRYING...THESE WERE OK...IM JUST REALLY PICKY ABOUT MY BUFFALO WINGS

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 30, 2004

For those who thought there wasn't enough vinegar taste, I have a suggestion, Frank's Hot Sauce just came out with sauce flavored for Buffalo Wings. If you use this as your red pepper sauce...you will get that vinegar taste you love! Great recipe!

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UTEXKELLY

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Buffalo Chicken Wings III

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