175 Reviews

Nice and crispy! DH wanted to know if they were fried, he couldn't tell that they were broiled. I used Frank's hot sauce because I had it on hand. BTW... this was my first time to make hot wings and I will be using this recipe again!

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Camel_Cracker September 20, 2010

These are the best! I made these as directed except I did half as directed and 1/2 Using buffalo wing sauce instead of the butter and hot sauce! Both were soooooooo good! They have just the right amount of heat! Thanks for posting will make over and over!

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Mandy ny September 11, 2010

These were very good. My broiler runs hot, so 10 minutes a side with the wings on the lower rack worked perfectly for me. I made my own sauce, brushed the wings, and broiled for another 2 minutes, The wings were crispy, with no rubbery skin or fat. Great process, I can see me using it with a bunch of different sauces...

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jeanmarieok September 05, 2010

OMG ! This is banging good ! Very easy to make. You can use any part of the chicken, I often use the tenders.Also add on top of a salad. Everyone should have a copy of this fantastic recipe! Thank you for sharing WhoDat ! :)

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Gardeningod May 26, 2010

I have been told that these were the best wings ever! I doubled this recipe- but left the hot sauce/butter mixture the same. It coated the wings just fine without being too spicy. (Make sure to keep a lit on the pot while boiling or the red pepper can make you sneeze/irritate your eyes.) Broiling them makes the outside nice and crispy. These are not greasy or slimy, they are perfectly crispy and flavorful. Will be making these again! Definitely a must-try wing recipe for any party or anytime!

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BerrySweet December 30, 2007

to in reply to Grampy1939's review, it very clearly says BAKE at the BROIL setting. it doesnt say anything about actually broiling these... my fiancee and i make these all the time and love them. some things i do different is using a higher ratio of BUTTER(not margerine!, yuck!) we use a full stick(1/4 cup) to a cup and a half of franks hotsauce(we make 3 lbs at a time, increasing all ingredients by three) we also bake the wing directly on the rack with a drip pan underneath to get a crispier wing, tossing them two thirds of the way through and finishing baking to "glaze" the sauce a bit

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Paul E. July 15, 2015

This is the best hot wings recipe I have ever tried. They came out better than any I've ordered in a restaurant too. Since oven frying is healthier than pan-fried, I decided to try this same recipe on other chicken parts. I mostly use thighs and then bake them in the oven to crisp and brown the skin. I allow them to cook in water for 20 minutes, turn off the fire and let the chicken cool down a bit before removing them from the water to drain before placing them in the oven. My husband wants his chicken done this way all the time and I love it so much I'm happy to oblige!

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bncgraves June 08, 2015

nice ez recipe kick it up a couple hotches by soaking wings in a brine of 2 to 4 quarts water 1/4 to 1/2 cup salt @ 1/4 cup sugar 4 2 or more hours rinse well and follow recipe but add no salt and broil 4 only 10 minutes per side then toss in sauce and broil 4 5 2 10 more minutes oh so tender juicy and crispy

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twilighttwenty2 April 11, 2015

My husband loves these so I thought I'd whip them up (im from Australia and these aren't common here so thought it would be a nice treat). Followed the recipe exactly and it was super easy... Ill comment on behalf of my husband (as I don't really like them as they're too hot for me).. And he loved them! Said it was exactly how we had them when in the US. They were nice and crispy and burnt my eyeballs they were that spicy (i used franks hot sauce).

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Jaclynn Miller January 26, 2015

The best wings I ever made the only thing I did different was after coating with the sauce I put them back in the oven for five more minutes so the sauce could dry on the wings

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chrisgt011014 January 06, 2015
Unbelievable Baked Buffalo Wings