Buffalo Wings

I made the sauce but deep fried my wings, drained, then mixed with the sauce. I also added more onion and a little less butter. The onion and oregano definitely made this the best wings we have ever had, topping all that we have had in restaurants, and were the hit of our super bowl appetizers!

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This was really good. I left out the oregano and seasoned my wings before cooking them (salt, pepper, garlic powder). I think I should have let them sit in the sauce for about 20 mins before putting them back in the oven. But they were a big hit.

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Maggie, this is a definite winner! After seasoning the wings with salt and pepper, I deep fried them. When they had cooled a bit, I poured the cooled sauce over them in a large zip-lock bag. After staying in the refrigerator for about four hours (I like doing everything possible ahead of time) I dumped them into a large, shallow pan and baked them at 325 degrees for about 45 minutes. They were perfect, with the glaze coating them....not messy. Needless to say, they disappeared fast. Thanks a bunch!

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The taste is amazing and really warrants 5 stars on taste alone!!! However, I found that the recipe could have been much clearer. For instance, I have seen three different sized bottles of Frank's, and I have no idea which size was to be used, so I guessed on the amounts and made some adjustments. Also, is the minced onion fresh or the dehydrated kind? It makes quite a difference in the amount that should be used. I used fresh wings, and baked them at 425 as suggested until crispy on the outside. This took about 40- 45 minutes per batch (a very full baking sheet). I found when I basted them with the juices, they came out crispier.

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Made these for our annual Christmas eve party and they are fabulous! I baked them at 425° for about 45 minutes and they were nice and crispy. I let them cool a bit and poured the sauce over. At party time we reheated them and they were perfect. Thanks so much for posting this, Maggie!

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Didn't realize I hadn't rated these!! These are the best!! We used fresh wings, half of a 23 oz. bottle of Frank's hot sauce, and fresh vidalia onion. Making them again today for the holiday, and can't wait!!!!!!!!

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These were nice and spicy. My guests enjoyed them very much. Will definitely make these again. Thank you.

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This recipe saved my wings! I tried to make a different Buffalo Wing Recipe that was supposed to be a health alternative but it had absolutely NO flavor. I looked at my poor wings and was about to throw them out but my teenage son was laughing at me saying I told you so and I couldn't ignore that challenge. I told him I wasn't finished, kept looking and when I saw Chef Dee's photo and your ingredients I knew I had a winner. It was awesome. I really can't thank you enough for saving my wings and my reputation.

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Not bad for oven done. In a pinch I would do these again. Thanks

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I liked the flavor of the sauce a lot but like other reviewers, I got tripped up by the size of hot sauce & fresh vs dehydrated onions. I feel mine would have turned out better if the meat had marinated in the sauce for awhile (& I'd used bigger bottles of hot sauce). My guests liked these but did not go wild for them. Thanks for a very nice recipe, MaggiePA; we'll try it again in the future, with some adjustments (pls. see my rating system).

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Fantastic !!! On a 4lb. pkg of wings, I used a 354 ml bottle of Frank's Red Hot Buffalo Wing sauce, and omitted the onion. Everyone loved them, just the perfect flavour and degree of heat. There is no restaurant or bar that is going to match these wings, I highly recommend this recipe, one of my top 5 !!

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Flavor alone warrents a 5 but I agree that the size of Frank's sauce should be included in the ingredient list. I used Denzels's Habenero sauce hot & favulouse, cut the recipe back to 3 wings. I baked the wings for 25 min at 375, Covered them with the sauce and continue to cook for apprz 15 minutes until I saw they were golden - Very tasty easy eye appealing recipe thanks MaggiePA for posting

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This recipe was AWSOME!! My family loved this!! We will be trying this recipe again and again and again!!! Thank you so much for sharing

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I thought these would be crispy but after putting in sauce and cooking at 300F for another 15 minutes they lost their crispiness but were still ok. Had about half sauce leftover so refrigerated it for another batch.

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Excellent!! I had a problem deciding how much hot sauce to use, as my bottles are 12 oz., so I used one. I salt and peppered mine as per the review and then baked them for quite awhile. Poured the sauce over and put them back in the at 300 for 15 min. I had 6.75 lbs from Sam's and I had sauce left over. DH said give them a 5 star rating (which he never says about any of my offerings!!) Enough said!!!

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This is by far the best wing sauce I've ever had (and I'm a wing connoisseur!)My hubby is still raving about how good they are...I used a teaspoon of onion powder instead of the minced and although I doubled the chicken but not the sauce I had extra sauce left for dipping. Thanks Maggie!!!

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Oh my goodness! This was just what this pregnant woman was craving! Excellent recipe--even made extras to give to impromptu visitors. Thank you!

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OUTSTANDING SAUCE RECIPE! Thank you, MaggiePA! This sauce is perfect! I, like everyone else, made very minor modifications to suit my family's taste. We doubled the minced onion. I like foods spicy and love the flavor of Cajun Chef brand hot sauce (and it is cheap! $0.45 per 6 oz. bottle) so I used Cajun Chef hot sauce. For heat, we added 2 t. Dave's Total Insanity Sauce. (NOT DAVE'S INSANITY SAUCE if you have that I would say more like 1/8-1/4 t.) I added 2 t. white sugar to cut the acidity of my cheap hot sauce choice! :) INCREDIBLE RESULTS! Thanks again!

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This is one of the best chicken wing recipe I have tried! Nice and spicy, just like I like it. Thanks MaggiePA....

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