By WhoDat on February 07, 2006
Photo by gailanng
Photo by gailanng
"Here's a healthy alternative to fried wings: one of my famous recipes! The meat will fall off the bone! Unbelievable!"
Serving Size: 1 (302 g)
Servings Per Recipe: 2
"I did not add all the cayenne and red pepper flakes to the water when boiling and should have cut down on the salt also. However, this is a fabulous method and produced wings that tasted char broiled. So so good! I mixed 4 tablespoons melted butter with 1 teaspoon of cider vinegar and 1/3 cup of hot sauce and brushed it on before broiling.(Perfect amount of sauce for 14 individual sections of wings.) Less than 10 minutes per side and they were perfect! My quest for a great wing recipe is over. Thanks so much for sharing."
"These were excellent! I made 2 batches. One of the reviews suggested that you brush with oil. This batch did not come out crispy. My second batch came out excellent, but I put the wings on a rack coated with cooking spray so they did not soak up any drippings. Very crispy and very delicious! NOTE: You can boil up a large batch of wings, cook some and freeze the rest. Thaw and just broil!"
"Amazing, genius, unbelievable! I could go on and on! As far as I'm concerned, there is nothing worse than soggy wings. These were perfect- juicy meat on the inside and crispy skin on the outside. I used wingettes and Frank's hot sauce. Broiled them on the middle rack of the oven for 15 minutes on the first side and 12 minutes on the other side. Came out fantastic! Thanks for a great recipe. I will definitely be making these again."
"I doubt many of the reviewers actually did the recipe. i followed it to the letter, and would have wound up with burnt cinders if i followed through. I think the problem is semantics: there is a difference between "broil" and "bake". I broiled about 4 inches from the top burner. They started to burn after 5 minutes,the recipe calls for 15/20 minutes! perhaps "baking' at 425/450 would be more appropriate."
"I wrote a very enthusiastic review and it was lost. Here is my second, less ecstatic review. Very simply, these wings are THE BEST I have ever had. I've only been around for 19 years but being born and raised in New Orleans [WHODAT!, WhoDat, haha] I started out with all spicy foods early. These wings are better than fried. My sister who is borderline vegetarian (poor soul) actually liked these. I served them with some homemade, no mayo ranch. All together, the wings, franks hot hot wing sauce, ranch.. all cost me around ten bucks (considering the amounts I used, etc..) which is great for a college student! I love wings, it used to be an expensive addiction and now I can enjoy it, at home! Thanks, WhoDat...great recipe."
"I can't believe I haven't rated these yet! I've been making my hot wings this way for over 2 years now solely because of this recipe! It is great. I follow as written up through the broiling, however, I don't use this sauce but utilize a spicey honey mustard sauce by chef SoSueMe. This form of cooking I think actually makes a better wing than the deep fried ones. We found that broiling 13 minutes per side, then tossing with sauce, and popping back in oven for 5 minutes or so bakes the sauce on -- a less "wet" wing. Also, never set my broiler about 425 - just personal preference. If you try it, you will not be disappointed."
"These are absolutely the best wings ever! I love the fact that they aren't fried, but they taste like it! I won't need to go to Buffalo Wild Wings anymore to get my "fix". I'm the only one in my family who likes hot wings so I made a small portion for myself for lunch. My wings were not that plump (bought the frozen bag at Dillons), so the broil time was about 10 minutes on each side. I used Frank's red hot sauce (my favorite) and butter instead of margarine. After the broiling time, I poured the sauce of the wings, turning to coat evenly and then broiled for 2 more minutes. This made the sauce stick on the wings better than just coating them without the baking. I have already shared this recipe with other wing lovers and it has been a huge hit! Thanks for sharing this fabulous recipe."
"I have always fried my wings, so I was a bit skeptical to bake them. OMG! Not like this recipe needs ANYMORE awesome reviews, but this recipe really kicks any other recipes in the butt!!! I did do a little change to the recipe. After boiling the wings, I coated them with some flour so the skin could be a little crispier and the sauce would coat evenly. Trust me, my fiance and I love wings and we always try to find the best wing place here in Houston. Well, we don't have to go out anymore cause we can make them at home!!! This whole recipe cost us about less than $12. Compare to chain restaurants (where you pay $12/person) this recipe is the way to go!!! Thanks so much for showing me the light!!! :)"
"5 star ranking is TOTALLY DESERVED! Husband called it a home run. Crispy, flavorful, a little spicy...do not be afraid of the cayenne and red pepper flakes, they just add a little spice. I did as Alton Brown does and let them sit in the fridge for 90 minutes on a paper towel lined baking sheet to dry out after boiling. Then broiled them, then tossed them in sauce. Next time I'll do this but cut the broiling time in half on each side and toss them in sauce and then throw them on the grill with the corn (they go great with corn on the cob). DELICIOUS! Thanks WhoDat...shoulda known with a name like 'WhoDat" (as in, Who Dat say they gonna beat dem Saints) that you'd come up with a delicious traditional spicy wings recipe....THANKS!!"
"Made these for a Super Bowl party and they were amazing! I love how crispy they came out. I broiled them for 14 mins one side and 8 minutes on the other; put broiler on high, but left the oven rack in the lower baking position and they didn't burn. Will make again!!"
"Tried these last night and they were so good and very tender. I would have to say these were the best chicken wings I have ever made."
"Truly delicious wings! I made these for a couple family gatherings over the holidays this year, served with homemade blue cheese dressing and celery, and they were devoured. I changed up the hot sauce recipe just because I used what I had on hand, (sriracha hot sauce, a little catsup, tiger sauce and a little butter) but the basic technique is great, and you can coat them in whatever makes you happy! I will definitely be doing a teriyaki version at some point.
Also, I am not usually one to think that boiling chicken is a great idea unless you're making stock, but in this case it gives you such a great result that I would make it the exception to the rule! I made 4X the wings because they came in 4# bags, but more or less just doubled the sauce, and it was plenty."
"I do have to say "unbelievable" is perfect in the title for this recipe! I have made baked wings for years, recipe after recipe, until I finally gave up and decided frying was the only way to get a perfect buffalo wing. When I first saw this recipe, I noticed the method right away was different than all the others. Boiling them in water, then broiling them in the oven sounded unusual, but I thought what the heck lets try! I could not believe the end result! They came out plump and crispy on the outside. Everytime I would make baked wings, they always seemed to shribble up and never would crisp up very well on the outside. I tried several different methods and recipes and it always was the same. Not this recipe! I was so surprised that a baked wing recipe could compare so close to the fried ones. Absolutely the best, and I will always use this recipe from now on when I want to bake them. I am a wing fanatic, so when I say this recipe is great, I mean it! Cant wait to try this method with different sauces. Thanks for the great recipe and giving me my hope back on baked wings!"
"Not that this recipe needs more accolades, but I'm here to give it some...I couldn't believe the crunch imparted by the boiling....I DO NOT like frying wings, so I always have to talk DH into the ones from the oven. He wants the fried ones, nonetheless, and now I can give him some that have the same crispy taste as 'fried', with none of the hassle. I may follow some other reviewer's next time, by dunking in sauce and returning to the oven, but the were great, as written. Served w/blue cheese dressing, I'm putting these in my Best of 2011 cookbook."
"Very similar to Alton Brown's wing recipe, except he steams the wings first instead of boiling. It's my 'go to' recipe for gatherings!"
"I loved the method for cooking these wings! The claims are true, meat fell off the bone and skin was super crispy!
I kept all the ingredients the same for the boiling of the wings but when I made the sauce I went with the copy cat hooters sauce recipe. I learned a valuable lesson about how hot my broiler is and next time will cut the broiling time. That's what I get for putting things in my oven and then leaving the first floor, rookie mistake."
"Awesome! First time cooking wings at home and this was Perfect!! Hubby was nervous not using the grill, but WOW! We like crispy wings so we added time, went to 18min a side, which was too much. Had to stop at 15 on the second rotation so wings wouldn't burn. Also, we coated in cajun seasoning and then wing sauce before we broiled, which gave us a great crust. We will use this recipe over and over again"
"Neither dh nor I believed that these would be as good as restaurant wings when we first set out making this recipe..... BOY OH BOY were we wrong!! Now let me tell you, dh is a wing connoisseur, and not easy to please when it comes to his wings. We prepared the recipe exactly as it is written and wow! That's really all we can say. They were crispy (we baked them about 15 mins on one side, flipped em, 15 mins on that side, flipped em back and did about 3 more minutes), tasty, and just down right delicious! The first time we made them we used the sauce recipe and it was excellent. The second time we did them we used a prepared sauce just to see. Both ways were great! The hotness of the wings really depends on how you prepare the sauce, the wings alone aren't too spicy. This recipe has become a fast favorite and one we will make a lot!! Thanks!"
"I am rating this based on the method of boiling and broiling only. The directions do not indicate whether the broiler should be set to "high" or "low" so I chose high and broiled for about 5 minutes per side. This worked out very well and the wings were crisp. I drained the grease off part way through cooking as I had to turn the wings over anyways. We do not like spicy foods so I just boiled in salted water and then followed with recipe #397659 which is a mild wing sauce. Excellent wings!"
"A slight adjustment: After boiling them as directed I first tossed them into the sauce and let them marinate for a few hours before broiling them. Then just before serving, I tossed them again in the sauce. Yummy!"