Reviewed: Mar. 25, 2012

TIP: It takes a lo-oong time to heat one gallon of oil to 375. Factor this into your cooking time! The results were quite tasty. They didn't turn out as crispy as when I get them at restaurants tho. Also, peanut oil is pretty expensive and I saved the oil to use again. The second time I made these, I decreased the amount of butter in the sauce. These are wings for folks serious about making them authentically.

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2 users found this review helpful

Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Mar. 21, 2012

Loved the recipe. @mimihouse27 its very distasteful to make comments on here that are so demeaning. If you really watched the video and read Scotts notes you could comprehend better. He stated the Anchor bar started the wings not the best, he plated with celery and blue cheese not ranch as you claimed. Review the facts and please watch the video again, clearly you missed it meaning you probably didn't follow directions. As you know this is a recipe site however he makes his wings is HIS way. Don't like it just say that and move on. Scott my daughter loved your wings and thank you for sharing!

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Reviewer:

NWATSON

Reviewed: Feb. 6, 2012

So sue me...For a shortcut...I bought Bonanza's (restaruant) Wings that were breaded and finished and ready to eat. Bring them home-make Scott's sauce and toss these wings in the sauce. The breaded wings really catch the sauce. Makes this a very easy and wonderful dish for Superbowl parties. These are very much like Hooters wings! I really loved those when we were able to get them.

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2 users found this review helpful

Reviewer:

Sandybells

Reviewed: Feb. 6, 2012

Made precisely as directed, following the cook's notes for "hot" wings, these were interesting and tasted ok, but were not at all what I expect when I want Buffalo Wings. The black pepper seemed very out of place, both in texture and taste. Same with the red pepper flakes. I expect buffalo wing sauce to be smooth in texture and hot in flavor. Fortunately I also made a standard batch of sauce... butter+Frank's(+habanero poweder+cayenne powder for extra kick). Interesting, but not what we were looking for. Will not make again. Thanks anyway!

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2 users found this review helpful

Reviewer:

khrys

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

Reviewed: Feb. 5, 2012

These are fabulous hot wings - have taken them to several parties and everyone who likes their wings hot enjoyed them. If you do not like them hot, not for you. My son drank 2 glasses of milk after eating them and he never drinks milk.

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6 users found this review helpful

Reviewer:

cookingmom

Reviewed: Jan. 25, 2012

I am born and raised in Buffalo, NY and this is not the best recipe for wings. REAL wings use only equal parts of Frank's Hot Sauce (no substitites allowed) and butter for mild sauce. That's it - just Franks and butter. To make them hotter, increase the amount of Franks. This is how the best pizzarias make them in Buffalo, and for the record, Anchor Bar has good wings but not the BEST wings in Buffalo - there are plenty of neighborhood pizzarias and bars that make way better wings!! And you coat the wings by swirling them around in a metal mixing bowl with plenty of sauce after they have been fried - and in Buffalo, they are NEVER NEVER served with ranch dressing - REAL Buffalo wings are served with Blue cheese dressing and celery!!!!

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24 users found this review helpful

Reviewer:

mimihouse27

Reviewed: Jan. 25, 2012

I learned to make wings the same way from a friend who ran a catering business. I do used minced garlic instead of garlic powder, but the recipe is the same otherwise. This concoction is a little piece of heaven paired with chunky bleu cheese dressing. As they say, you can't have just one! Delicious!

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9 users found this review helpful

Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Jan. 8, 2012

I have never reviewed a recipe on here before. THIS IS THE BEST! I made it last weekend and my husband and son requested it again this weekend. So I just made a batch. Thank you so much for this recipe.

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4 users found this review helpful

Reviewer:

chris

Reviewed: Dec. 28, 2011

Oh man! These were really good. I pan fried them in about 1/4 inch of peanut oil for 10 minutes per side. Much better than using an entire gallon of peanut oil and this got the wings good and crispy. For the sauce, I added 1 tsp of red pepper flakes, which for me left the wings fairly spicy. This isn't a traditional Buffalo Wing sauce, but is still really good. I liked the garlic flavor in addition to the heat from the red pepper flakes, Frank's RedHot and black pepper. I will definitely make these again.

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35 users found this review helpful

Reviewer:

jmweaver78

Reviewed: Dec. 28, 2011

Franks straight up( with the garlic powder & pepper) is the way to do it. The butter takes away some of the zip of the hot sauce. Takes away the "hot" in hot wings.

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5 users found this review helpful