Reviewed: Sep. 26, 2011

Fabulous and easy! I used the convection roast setting to make them extra crispy and subbed out bottled sauce.

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3 users found this review helpful

Reviewer:

EEMERSON

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Reviewed: Aug. 7, 2011

I followed this recipe. Very easy! The recipe is excellent and will become part of our family.

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7 users found this review helpful

Reviewer:

akempffer

Reviewed: Jul. 31, 2011

Best tasting hot wings I've ever had.

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6 users found this review helpful

Reviewer:

jhp240

Reviewed: Jun. 9, 2011

our family LOVED these - I did them on the grill, cooked the chicken thru. Mixed all the ingredients on the stovetop and heated it thru and let the flavors mesh. Took the pan of sauce out, and dipped the chicken not once, not twice, but THREE times cooking for about 5 minutes between each dunking - they were a BIG hit. Though next time I will just use chicken legs, as the whole fam likes those more than wings.

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6 users found this review helpful

Reviewer:

Jemgirl

Reviewed: May 2, 2011

I used chicken strips instead of wings to try a boneless option and they turned out absolutely AMAZING!!!! Everyone loved them!

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7 users found this review helpful

Reviewer:

Whitney

Reviewed: Mar. 6, 2011

Fantab!

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11 users found this review helpful

Reviewer:

AmyB

Reviewed: Mar. 5, 2011

This is the 10th(?) I must have made this. It is better than the restaurants~ seriously! I make it exactly like what the inventor recommends. A couple times I was out of tomato sauce, so I used fra diablo spagetti sauce instead. Not bad, but the inventor's formula tops. Thanks for recommending Frank's hot sauce which I've read in the bottle; "secret ingredient used in the original Buffalo wings created in Buffalo, NY in 1964"~ great job, thanks again!

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13 users found this review helpful

Reviewer:

HelpMe2Stop.org

Cooking Level: Expert

Reviewed: Mar. 1, 2011

Hubby loved but too hot for me.

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15 users found this review helpful

Reviewer:

Monmille

Reviewed: Feb. 26, 2011

I MADE 36 FRESH WINGS IN THE OVEN, NOT A GOOD CHOICE, WINGS SHUOLD BE EGG WASHED DIPPED IN A BATTER AND DEEP FRIED FOR 10 TO 12 MINUTES. THEN COATED WITH YOUR CHOICE OF SAUCE.

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12 users found this review helpful

Reviewer:

PAUL

Reviewed: Feb. 10, 2011

These were really tasty. My trick for getting the wings crisp in the oven is to place them on a rack in a baking pan, then brush with melted butter prior to baking. Also, I turn the heat up to 425. They come out crispy-skinned & delicious.

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12 users found this review helpful