Reviewed: Jul. 15, 2008

I used Ken's Buffalo Wing Marinade, and added quite a bit of Tabasco to the 2 dozen wing pieces I chose to use (instead of drumsticks). I accidentally let them marinate for 48 hours (no time to cook), then breaded half and fried, and baked the rest. My boyfriend much preferred the baked ones to the fried ones, saying that the flavor was better. I was disappointed at the lack of heat and spiciness, but maybe next time I'll just use only Tabasco. They were still tasty wings, and I liked the breading very much.

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KatieDarling

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 14, 2008

First attempt at frying chicken on the stove top and it was a huge success. Not sure why some complained about a lack of flavor - I marinated for 3 1/2 to 4 hours and it was loaded with heat. I slightly pierced the chicken with a fork to help the marinade soak in a little so maybe that helped. Too intense for one of my sons, but he still gave it a thumbs up. Very juicy. Can't wait for my husband to get home from work and give it a taste. I will definitely make this again.

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MOM2BOYZ

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Reviewed: Jul. 11, 2008

Finally! A use for my gallon jug of hot sauce from Costco! I can't wait to try this on grilled chicken wings!

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ChefStef

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Reviewed: Jul. 9, 2008

ummmm. i followed these directions in every detail. and it still didn't turn out very good...

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Dal

Cooking Level: Beginning

Home Town: Lincoln, Nebraska, USA

Living In: Trinidad, Colorado, USA

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Reviewed: Jul. 9, 2008

Love this recipe, I am going to tell everyone about it. I added seasoned salt to the breading. Great

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jennylynn

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

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Reviewed: Jul. 8, 2008

The nutrition has been corrected. The recipe had been showing nutrition for the full amount of oil.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 6, 2008

Wow! These were tastey. I cut up some chicken breasts before church and covered them with Franks hot wing sauce and placed in the fridge. When I got home I only had to batter the strips and fry. I didn't use very much oil and cooked about 5-7 minutes each side. These had a WONDERFUL taste. These are easy to make and much cheaper than the strips from Tyson. This will become one of our regulars. Thanks for the recipe!

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cheerevansj

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Reviewed: Jul. 5, 2008

This was fantastic! I used Frank's Red Hot Buffalo Wing sauce and marinated the chicken for about 3 hours. I used boneless, skinless chicken breasts and cut them into strips to cook faster. My husband was amazed at how good this chicken turned out! We will definitely use this recipe again.

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Joyful

Cooking Level: Expert

Living In: Statesville, North Carolina, USA

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Reviewed: Jul. 4, 2008

Great recipe, but I did add a few things to make it a bit more spicier for my taste. This is a great dish for those that want something different.

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HiTekRedNek

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

This is how I've always made my chicken tenders but I saw this recipes and was checking out the calories PER serving...1,775?????? Is that right? And this recipe makes 4 servings. That CANT be right. I saw someone comment on the calories from fat or something which was 175 so I'm assuming the calories has to be a typo. What's the correct calories on this??

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Bellaca

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Klamath Falls, Oregon, USA

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Reviewed: Feb. 23, 2008

My husband made this as an alternative to his craving for hot wings. He followed the recipe and found it to be lacking enough spicyness. He used a generic brand hot wing sauce. He pulled out "Frank's" hot sauce for dipping. I will encourage him to read other reviews next time. Next time he'll probably use "Frank's" for the marinade. :)

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 12, 2008

I give this a 4 star....Overall I enjoyed it...However I kept the skin on the chicken, cause I could not be bothered. I then folowed another review and just coated the chicken bake with shake and bake with added spices, like chili powder and garlic salt,then put them in the oven. They still came out tasting like chicken wings. (However I dont think this is the way they would actually taste if I did as per the actual recipe) I put ranch on the side and served with rice. I probably wont make it this way again...However I will try the actual recipe next time!!!

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mel2008

Cooking Level: Beginning

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Reviewed: Feb. 3, 2008

I thought this recipes was great--not too spicy but had a great kick! I let my chicken marinade for about 3 hours before cooking--next time I'm going to let it sit for longer.

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clambertsmith

Cooking Level: Intermediate

Home Town: Rex, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Jan. 25, 2008

This was a good and easy way to prepare chicken. Next time though, I will marinate the chicken for definitely longer than 1-hour. there wasn't enough spiciness for the hour that i put in. I also added a dash of paprika and garlic salt to the flour mixture - and it turned out pretty well. Will definitely try it again. I've got my pepper sauce on standby :D

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Pia

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Reviewed: Dec. 5, 2007

These were tasty however not that hot. If you like really spicy chicken, add a bit more of the hot sauce.

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FELECHIA

Cooking Level: Expert

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Reviewed: Nov. 16, 2007

really good recipe. i left the skin on because it was too much work to take it off and i marinated it for over 24 hours. i also fried it in peanut oil and the results were great! this is a keeper.

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PAT213

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 14, 2007

I marinated overnight, used shake and bake (Southern fried) and baked in the oven. Everyone enjoyed and will definitely make again!

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TamiB

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Reviewed: Oct. 27, 2007

Awesome

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Mike

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Reviewed: Oct. 23, 2007

This got rave reviews from my husband who doesn't normally rave about anything. Next time I plan on marinating it longer (only marinated it for about an hour) and that's about it. Fantastic recipe. Thanks!

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