We live in WNY and know Buffalo style chicken wings. Although this is not exactly the same as you would get from a restaurant around here, it is the closest we have ever achieved making them at home! After making the sauce, we let it settle and 'clarified' the butter. This allowed the sauce to be a little thicker. Coating the wings with flour helps them to be crispier. We will use the recipe again. THANK YOU!

We love this recipe dipped in a little blue cheese dressing on Sunday afternoons when the football game is on. Make no mistake about it though, you have to use Frank's Lousiana hot sauce...Don't try tabasco! There is nothing better!

YUMMY!!! These were wonderful! My husband a wing lover said these were the best!!! No more HOOTERS!! So easy to make! 7/21/08 Ok so i reheated the leftovers today for lunch on my baking stone YUMMY and crunchy!! Love these wings...

This was so easy. I've always been intimidated by chicken wings at home. But from now on, I'll make my own. I used whole wheat flour so the breading wasn't thick at all, but it was still great. I didn't deep fry them either. Baked at 400 for 30 minutes on a wire rack placed on a cookie sheet. I had the oven fan on just in case, because the fat dripped down from the wire rack on to the sheet and smoked just a TAD. Not bad at all though. Afterwards I tossed them with Texas Pete/butter mix and another batch in just regular BBQ sauce (Sweet Baby Ray's - so good).

DH loved these. I cooked them in an airgrill rather than deep fried, but he never comlpained. Did as recipe suggested. Only added a few chili flakes to the hot sauce itself. Cooked them in the flour and added flour before cooking as well as a few sprays of oil. Cooked until 3/4 done...then coated in the sauce.....( leaving some to remain) and cooked them for a further 15 minutes. And poured the remaining sauce over chicken when it was done just before serving.

WOW! I use the bagged, frozen wings (thawed & drained well). The flour will coat up to 15-20 wings, actually. These bake up well using Reynolds Non-stick foil and baking according to the bag (mine says 375' for 35-45 min). Since I bake mine, I slather some sauce on part of the way through; flip the wings, then add remainder of sauce. These get RAVE reviews from DIE-HARD WING LOVERS!

Not a Buffalo Wing at all. Born and raised in Buffalo, I laugh at peoples interpretation of a Buffalo wing. The only ingredients you need besides chicken is butter and Franks Hot Sauce. Deep fry your chicken wings and in a separate bowl add butter and hot sauce. Depending on how hot like it add more or less butter. That is it, the "secret" to the Buffalo wing.

Made these using skinless, boneless, chicken breasts. Cut them into 'chicken fingers'. The flour mix was great..did add garlic powder and more cayenne. I no longer own a deep fryer so did fry them in my wok using canola oil , about 4 min a side. They came out crispy on the outside and tender on the inside. I used 1 cup of my favorite new HOT SAUCE..'Valentina' made in Mexico and it is Hotttt! and has a great flavour as well. I think this will be my new wingless 'Hot Wings' recipe from now on. Less fat - more flavour. Thanks for the recipe!

my boyfriend said these were the best wings he's ever eaten!

This recipe is definitely a hit- I used it on in a buffalo chicken wrap sandwich that my bf loved! However I made one change to the recipe- my mother has the "original" buffalo wing recipe (clipped from a 1980 magazine & saved) which recommends adding a small amount of white vinegar to the hot sauce/butter mix. For this recipe, I used about a tsp. It adds a little extra zing to the hot sauce mix.

They were great and quick and easy next time I will cut the flour mixture in half.

These were delicious! I used Tapatio hot sauce and added a few hits of Tabasco which was the perfect heat for my husband and I. The only bad thing about this recipe is the fat content! I may try baking them next time to decrease the fat content and the mess.

It's name says it all. The only change I made to the recipe was using 1/8 olive oil, and 1/8 butter. I also recomend if you like spicy food, you might want to double the peppers.

well i have been looking for a recipe for buffalo wings since we got back off vacation from florida!!! so far so good the sauce tastes great and the wings sat in the fridge, so fingers crossed!!

This sounds alot like the way I have made wings for years..the only difference I make is that I add a little corn syrup or pancake syrup to break up the hot sauce a little..for hot I use 2 parts Franks hot sauce to butter, medium 1/2 hot sauce and 1/2 butter, mild, 1/2 part hot sauce to 1 part butter. I melt the butter with fresh garlic only until the butter it is barely melted. I then take it off the heat and whisk in the hot sauce so it gets thick. You may also use Frank's Wing Sauce in a pinch...

These were absolutely delicious! I have been made to promise that I will make them again..the only thing being, I have to make MORE next time! I'll definitely be passing this recipe on to family and friends.

We love this recipe! I was out of cayenne which is a sin in this house so I substituted Chipotle Chili Pepper seasoning. I think I will add 1/2 teaspoon of the Chipotle next time because I like the smokie flavor it added.