Reviewed: Sep. 14, 2009

This was the BEST! Finally I've found a way to satisfy my wing craving without looking for babysitters for a trip to the local pub. YUM! We tried these both deep fried and baked, and both were delicious. I actually think I preferred the baked though! The skin was crunchier, which to me is a bonus! --[tip to those without a deep fryer- I put a glass casserole dish in the oven, half full with oil and heated to 375. I then put the wings in to fry. Be cautious when opening the oven- I originally put in too much oil and it started to burn on the bottom when spilled, causing my eyes to water. Open door with face turned away!].-- I also used the leftover wing sauce as dipping sauce- I just added more Franks to spice it up a bit more and DELICIOUS!!

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Mrs.F

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

Great recipe, the hubby and I loved these a lot.

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Drea Drea

Cooking Level: Beginning

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Reviewed: Sep. 8, 2009

The key to this recipe is dredging the wings and letting them refrigerate. Do not skip this step. It makes a great fried wing - coat them in whatever!! I guarantee they will turn out perfect! These are always a crowd pleaser - and way cheaper than ordering them for game day!!!

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violet'smom

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Sep. 7, 2009

Great recipe, Kelly. If you want to make them sweet and tangy (and not hot) just leave out the hot sauce and hot pepper in the sauce and add an equal amount of regular (like Kraft Original) BBQ sauce as butter and THOROUGHLY mix together with butter/garlic powder mixture. But I like the original recipe so much!

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Rayc441

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: Sep. 7, 2009

These were great. We skipped the refrigeration step and baked ours on a cookie sheet lined with parchment paper. We baked at 375 for 20 minutes (because we had some artichoke dip in the oven at the same time), than cranked up the heat to 450 and baked for another 30 minutes, turning them about half way through. No need to add any spray oild because the grease that the chicken releases itself is enough to crisp them up a bit. We used 2/3 butter, 1/3 cup Frank's sauce as suggested by another review and they were great! Will make these again.

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Sep. 4, 2009

YUMMY!

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kt08dec88

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Reviewed: Sep. 3, 2009

My husband made these and they are delicious and authentic! The hot sauce we used, Franks...we think made it a tad sour overall...but still a keeper.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 3, 2009

These are better than eating out! I baked them and the were very easy to make and even more delicous!

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Tina

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Reviewed: Sep. 1, 2009

So, so good!! Everyone gobbled these up ... can't wait to make these again.

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Mrs E

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Reviewed: Aug. 31, 2009

I trippled the ingredients and this was perfect! The wings were so crunchy and it wasn't too spicy at all. I will definetely make them again. Leaving theminthe fridge was the trick.

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Jackie Lee

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Reviewed: Aug. 30, 2009

I cant believe I made these at home. They are sooo much better than any hot wing I ever had. I adjusted the seasoning to my taste and did not have time to let the flour sit but it was still great. Next time a might double the sauce cause it was awesome.

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efs410

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Reviewed: Aug. 30, 2009

OMG! These are awesome! Taste better and are way cheaper than ordering them out.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 29, 2009

Almost exactly how we used to cook them in Buffalo. The trick to keeping them crispy is to let the wings sit in the basket above the hot oil for a couple of minutes before placing in the sauce. The heat draws the oil out of the wings better than paper towels. Put them in the sauce until covered, then remove imediately.

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knapp721

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Reviewed: Aug. 28, 2009

Yummy, nice and spicy

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Rachel

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Reviewed: Aug. 26, 2009

My husband's favorite food is wings and I thought I'd try these instead of spending a fortune going out all the time. I was worried he would be disappointed, being such a wing connoisseur, but he loved them! I have made them 3 times so far and they're great each time. Very crispy and flavorful.

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BBrown

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

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Reviewed: Aug. 25, 2009

Made exactly as described. They were very good, although I have never had them in the restaurant, so I have nothing to compare them against. The dipping sauce was good, although obviously loaded with calories. Well, the whole dish is! Next time, I will bake the wings, I don't think the deep frying added any crispiness, and baking would be less messy.

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Kim

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Reviewed: Aug. 23, 2009

Sauce was great but wings got mushy once I added the sauce. Will try to bake after adding the sauce next time.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 20, 2009

These were EXCELLENT! I decided to bake half and fry half. The ones we fried were MUCH better. If you do bake them, make sure you grease your pan a lot. I baked them on a cookie sheet for 45 minutes, flipping once and the skin stuck to the sheet like crazy! I used Ken's hot sauce marinade and butter on the baked batch, and butter and Franks on the other (fried batch) The sauce was perfect, add more or less depending on what you like. I will definitely be using this again and again. Just in time for football too!!

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Sara

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 20, 2009

The best wings I ever had!!! Everyone LOVES them!

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Megan

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Reviewed: Aug. 15, 2009

My dear husband is a wing man and I was nervous trying these without the ready made stuff in the store from the chain restaurant. In my opinion, this recipe was easier, cheaper and faster than even that homemade version. To my delight my husband loved them. He raved and raved and could not believe how good they were. He liked them better than Hooters and a favorite local pub. He has already started thinking of when he can have me cook them and looks forward to trying them as leftovers cold. What he liked most about them was the extra seasoning. I used seasoning salt, garlic powder,and onion powder to lightly season the chicken before flouring. The other thing he loved was that they were not too wet. I took one reviewers tip and placed them under the broiler after dipping in the sauce to make them crispier and to dry up the sauce somewhat. It worked like a charm. My 4 yr old even raved about how much he loved the plain fried wing. I will forever refridgerate my fried meat before frying. The crunch could be heard across the table. BTW, my hubby gave the wings a 12 on a scale of 1-10.

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JOLIVER2

Cooking Level: Beginning

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Restaurant-Style Buffalo Chicken Wings

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