Reviewed: Nov. 25, 2009

These wings are delicious! I made them for a family gathering, and everyone has been asking me to make them again. I used the small, party style wings that weren't frozen, so it took less time on the grill. They are very tasty on the George Foreman grill if you're making it during the winter months. I used a can of diet cherry Dr. Pepper because I liked the flavor that the cherry adds, and I wanted to cut back a few calories by using diet. I also added about 3 tablespoons of margrine to it and about 1 1/2 cups hot sauce to make it spicer. The soy sauce is a little on the strong side, next time I'd use 1/2 a tablespoon instead a whole. Very tasty wings!

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mmmhmmmgood

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

The wings were awesome.

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Robert

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Reviewed: Oct. 21, 2009

These are excellent. You have to be patient to get them falling off the bone good (I use a tin from the dollar store I guess its approx 9x13 or so - get the wings to a simmer point for a while - then wings back and forth (out of the bath wings on the grill both sides for a while (5 minutes or so per side) - then back in the bath) (keep a tinfoil cover on the tin to keep the sauce simmering) - I like to cook them on medium heat which will cool down to medium - low at the end of the grilling process so you don't burn the wings when on the coals (about an hour or so). A couple libations - watching the Packer game with family and friends (small tv in the garage) - grilling wings - doesn't get much better than that!

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Teal73

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Reviewed: Oct. 14, 2009

These were very good! I simmered them on the stove and browned them on the griddle and rotated between them. They turned out great !I didn't want to stand outside in the rain to grill them:) I only used A teaspoon of soy sauce,because someone mentioned the soy sauce was to strong on the original recipe. Perfect for the kids not to hot!!! Just enough zing!!

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Homemade With Love

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

These wings are great! They taste better than most restaurants fried wings and I think they'd have to be better for you. I was worried that the sauce might be to soupy as some other reviewers had mentioned, but if you follow the directions and continue to heat the sauce on the grill (or side burner) while rotating the wings between the sauce pan and the grill, the sauce will reduce to a very thick consistency by the time you're done. I had one sub, and that was chipotle powder for cayenne because my wife picked up the wrong thing. I can't decide if I'll try the cayenne next time or stick with the chipotle which was delicious. Thanks for the great recipe. I don't think I'd have thought of doing wings like this without it.

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Chance

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Reviewed: Oct. 1, 2009

Absolutely the greatest wings of all time. Say no more...nudge, nudge, wink wink.

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Alan

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Reviewed: Sep. 28, 2009

I rubbed down chicken with Virgin Olive Oil and salt/pepper the day before and refrigerated. I then wrapped chicken in foil and smoked with hickory chips (low heat) for 2 hours..Doubled measurements for ingredients,mixed and put in large tin pan, added chicken and set pan in grill and let simmer on low heat..Used tonges to take chicken out of pan and place onto direct heat of grill rotating chicken every 6 to 8 minutes..There were 8 people and 10 pounds of chickens wings/legs and nothing but bones left over..An awesome recipe,not to hot..just enough kick to still enjoy the meat without overpowering the flavor..

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elvisfanforlife

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Reviewed: Sep. 22, 2009

Recipoe is fantastic. Takes a decent amount of time but totally worth it! The only change I made was I added some fresh garlic to the recipe. Wings come out moist and tasty and much better for you them traditional buffalo wings!

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Rubes

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Reviewed: Sep. 21, 2009

I use recipes from here all the time and have never wrote a review but I think these were the best wings I have ever had!! I wasn't sure about the ingredients in the sauce, and they do take a little time to cook but the end result is worth it. I doubled the sauce recipe and was glad I did because mine did cook down quite a bit. I followed the recipe exactly and I thought the flavor and heat was just right. Fell off the bones. Disposal pan is a must. Definately a keeper!!!

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zoe-zoe

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Reviewed: Sep. 8, 2009

Great recipe. I made these twice this weekend with very different results. The first time I used a little less than 2 cups of Louisiana hot sauce instead of one and cooked the wings over charcoal for about an hour going back and forth from the grill to the sauce. They came out great with an awesome smokey flavor from the sauce dripping onto the coals causing the smoke. They were VERY hot though, and I love hot food. The second time I used a wing sauce instead of hot sauce to tone down the heat and only cooked over charcoal for about 35 minutes. The time on the grill made a huge difference. They didnt have the same smokey flavor that was amazing, so it's really worth the extra time.

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ash0529

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Reviewed: Aug. 16, 2009

I have tried many styles of wings. I used this recipe and added an extra cup of Frank's sauce. I simmered them on the stove for 45 minutes prior to cooking them on a Foreman grill to build a light glaze on them. I put them back in the simmering sauce and then onto the BBQ grill. I took them off the grill and placed them into a 9X13 baking dish. I used the sauce to glaze them and put them in the oven at 350 degrees for 15 minutes. It takes a little bit of work but the end result is the best tasting wings ever. Thanks for the recipe!

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3boysnotoys

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Reviewed: Aug. 11, 2009

I love traditional style wings, but I am looking for more healthy alternatives. This is it. Great taste! The Coke base is the key. Many southern recipes use Coke, so I was glad to see this ingredient. I cut back a little on the heat, so the kids would eat them. The kids loved them. Thanks for the recipe.

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Roadkill

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

We love wings at our house and these were out of this world. The disposable pan is a must. I could have tripled the recipe and there still wouldn't have been leftovers. You won't believe how good these are until you try them. Not as spicy as some may want, but good for the general gathering.

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Rose from Florida

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

First time they turned out great, second time a disaster, great recipe, I just need to figure out what went wrong

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LOGIC737

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

These were perfect! We will be making this a lot!

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Sheila

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Reviewed: Jul. 11, 2009

I'm a critic when it comes to wings and these wings were awesome! I grilled them last night. They definitely have a kick to them. Going to have to alter the recipe a little bit for my girlfriend because she doesn't like spicy wings. Maybe will try mixing in a little ranch dressing for her.

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Chrisley

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Reviewed: Jun. 30, 2009

If I could give this 10 stars, I would, all my husband could say was "these are awesome", "man these are awesome". My husband and I went on a vacation to the mountains and I grilled these for us...it was way easier than I thought it would be. I set a timer for 5 minutes and instead of flipping, I put them into the pot of sauce for 5 minutes, then too them out and turned them on the other side...you get the picture. I will be making these again.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Jun. 8, 2009

Absolutely delicious! My husband substituted his favorite hot sauce (the Blazing Sauce from Buffalo Wild Wings) instead of the Louisiana hot sauce. I made a separate batch for me and the kids (we don't care for foods too spicy), I substituted bbq sauce instead of the hot sauce and omitted the cayenne pepper. Both batches of wings turned out great! We will definitely be making these many, many more times!

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proudwifeandmommy

Cooking Level: Intermediate

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Reviewed: May 22, 2009

These wings are awesome and much healthier than fried wings. I have made them many times. They continued to be requested for our weekend get togethers on the Ohion River islands. I make them a day ahead and serve them cold. Thanks Matt

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