Reviewed: Oct. 27, 2009

Made these as directed. Amazingly delicious!

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Renee

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Belleville, Illinois, USA

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Reviewed: Oct. 26, 2009

Made recipe to the T, unlike some other reviewers. Awesome! I used drums and wings. Not too much breading but just enough for a good crunch. So so easy to make too. You can even cut out the flour step and fry the wings right up. Great!

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 26, 2009

This recipe is excellent. It is key to refridgerate the wings to keep the batter from falling off. Sooooo Goooood!!!

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Dollie

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Oct. 26, 2009

First time I've actually tried to make my own chicken wings. Amazing. A made a bowl of them and they were all gone within five minutes! Only thing I would say is that the sauce was quite thin but I guess I can work on that.

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James

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Reviewed: Oct. 25, 2009

OMG!!! These are the best hot wings I've ever made. I really tried the wings because griller3 had commented three times on this recipe. And you were right. They came out crispy the way I like them and the sauce wasn't so hot that you couldn't enjoy them and it wasn't so mild that you would think that you were eating plain wings. Because of this recipe wings are now a staple in my home. The Bates family give this recipe ********** (10)stars. Thanks Kelly.

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SMOKYFEET

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Austell, Georgia, USA

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Reviewed: Oct. 24, 2009

Great!! Everyone begs me to make these every time I have a party.

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SARAHMAY

Cooking Level: Expert

Home Town: Wytheville, Virginia, USA

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Reviewed: Oct. 23, 2009

These were great! The only thing I changed was that I baked them for awhile first before deep frying them, and I only did that because that was how a bar I worked for years ago used to do it! I was hoping it made it a little less fattening too--but I don't think so!

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PattyO

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 22, 2009

These definitely lived up to their name. I followed the recipe exactly so they are too fattening for regular consumption, but they were great for half-time at a football game.

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Threnody

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

My husbands exact words, "Yo..these were the best wings I eva had" Somehow I messed up a bit in the beginning but the finished product was FANTASTIC. I'm tryin a different style tonight!!!!

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New Yfee

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Reviewed: Oct. 21, 2009

They were execellent. I will definently make them again!

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nile

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Reviewed: Oct. 20, 2009

very good recipe. I used boneless chicken breast cut up and followed the directions, wheee boneless wings and vvvggooood

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GETVICTD

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Reviewed: Oct. 19, 2009

EXCELLENT!!! I made them just like recipe stated, no changes. Better than ANY restaurant around me!

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susannesteele

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Reviewed: Oct. 19, 2009

Mild. Add More Hot Sauce If You Want It Hotter.

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linaharvey

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Reviewed: Oct. 18, 2009

Followed the recipe as written. Used Franks Red Hot. PERFECT wings! I also made the Japanese Chicken Wings from this site and they were very good too, a good contrast to the buffalo wings and my husband couldn't decide which ones he liked best :o)

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Oct. 18, 2009

Yumm-o!! These were so good. We followed the recipe as it reads. We did fry them and they turned out perfect, not greasy at all.Having the wings rest in the fridge is important! When we made the sauce we cut back on the butter(we actually used margarine)and used more hot sauce(Franks Red Hot)also added a couple of big shots of Tabasco b/c we like em a little hotter, and what can I say these were right on! We will be making this our new and only HOT WINGS recipe. Also, we like variety so we made teriyaki wings and these were good too. I don't care what kind of sauce you use this is how wings should be. Thanks for sharing!!! PS. I have never eaten the wings at this restaurant and now I don't have too!

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shannon&lee

Cooking Level: Expert

Living In: Summerville, South Carolina, USA

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Reviewed: Oct. 17, 2009

So good! Just enough kick, but still tangy enough to have flavor. These were great made according to the recipe...no changes.

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ueaces12

Cooking Level: Intermediate

Home Town: Huntingburg, Indiana, USA

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Reviewed: Oct. 17, 2009

This was a Winning recipe on TX/OU game day!! Lots of flavor and lots of compliments on these. My first attempt at any Buffalo style wings/drums. I did use the drums because I wanted more meat. Baked instead of frying to cut out the extra fat and calories. I did coat the chicken drums with buttermilk first and sifted with the flour mixture for a lighter crust. As many have suggested, I did let them sit 60 mins. in the fridge before putting them in the oven-I think this was the key to the finished texture. They crisped up nice in the oven and then I coated with the sauce and let them crisp up again in the oven for a few minutes. Also repeated the sauce and let them crisp up one more time. Absolutely perfect texture and taste. Used less butter and more Franks Hot Sauce. Easy to make and fun to share!

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Mary Ann D.

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Reviewed: Oct. 17, 2009

The Best!!! I used Chulula hot sauce and cut up chicken breast's instead. My family can't get enough of them.

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Kiester Mom of 3

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Reviewed: Oct. 17, 2009

Sauce is spot on but forget the flour and the high calorie deep frying - bake wings at 350 degrees turning once until good and crisp on both sides (little over an hour if from frozen state) sprinkle with a little salt, garlic powder and pepper, then cover with the wing sauce. Just as good and way less fat.

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