Buffalo Chicken Wings III

Excellent!!!! However, I did change the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce, 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. Baked in preheated 400 F oven for 45 min - dipped in sauce which I boiled over med. temp for 5 min.; replaced on clean 11 x 17 pan, baked add'l 15 min, Dipped again in remaining sauce, baked for 10 min. Then removed from oven and the meat was sooooo tender! (Probably should bake on a broiler pan to keep as much fat separated from chicken to make crispier) But loved it - all my guests raved and asked for the recipe! Hurray for a tasty buffalo wings that you can bake and not have to fry! Thanks for all the reviews who contributed to the outcome of this recipe!

First time I ever made these. Did half by baking and the other by grilling. Baking is totally the way to go. Used only drumettes. Baked the wings for 30 minutes at 400 (using the broiler pan to drain the fat) and after 30 minutes basted with the sauce. The sauce: omitted the tomato sauce and used hot wing sauce (Wing-Time), garlic and butter. Also added in the cayenne pepper and chili powder (Also added in 1 tblsp Chili Garlic sauce which they serve at Thai restaurants). Mixed with a wisk. We like it very spicy, lips are still burning. Cooked for 5 minutes more, added another layer of sauce, cooked another 5 minutes at 300. Then used the leftover sauce for dipping (if you dare) and cut up some celery and added ranch dressing. Very good!

These are SOOOOOOOOOOOOOOO good! I could live eating just Buffalo Wings. I added some honey, worchestershire sauce and chili sauce to the mixture to give it a sweet and spicy taste.

I never write reviews but I thought these wings were fantastic! I followed the recipe pretty much exactly, using Franks Red Hot as the submitter suggested. I used all drumettes,and I might add that the sauce was enough to do an entire frozen 4 lb bag of drummettes. My only regret is that I only did 24 drummettes instead of the whole bag. We easily could've eaten the whole bag--once thawed and cooked they shrink a lot. I did follow another person's advice and after the frist 45 min bake, I dipped them in suace and placed in a clean dish for the remaining bake time. I served with celery, ranch dressing and cornbread. I will be serving these a lot! Thanks!

My husband lives for hot and spicy ... he loves these! I did change it some ... I added more chili powder and cayenne pepper . I made a half of batch the first day ... the sauce didn't seem to coat real thick . I had the remaining sauce in the fridge overnight to make the rest the next day ... after being in the fridge overnight the sauce was MUCH thicker and coated very nicely , so from now on I will mix the sauce a day ahead . Also my husband said they were not " messy " enough for wings so I actually dipped them one more time when I took them out of the oven ... I got a thumbs up on the recipe after that and it has now become the one I will always use for his wings

DELICIOIUS!! This is THE BEST Hot Wing recipe!!! You've got to try it....easy to put together, better than fried. Don't add the cayenne unless you want your eyes to water.....it's got plenty of kick without it - too much for kids unless they're used to it. I still can't believe how great they were - definitely going to make it again this weekend!! Thanks Walt!!

I thought these were great. I did bake at 400 for 45 minutes, then at 250 for about 10 minutes after adding sauce. To make sure they were crispy I broiled them for the last 5 minutes.

This was excellent. I cooked the wings 45 minutes at 400 degrees and after dipping in the sauce , put them back for 15 minutes at the same temperature. This made them crispy (but still not as crispy as the ones that are deep fried but we try to watch our fat so we settled for this). I usually buy the baking bags with the seasoning in them specifically for buffalo wings but this was much better and less expensive. They were very spicy but not unbearably so.

Like to have your house smell like greasy chicken? How about your cloths? And, it really does a number on the inside of your oven! Don't bother, order out.

I bake them (which was an option in this recipe) which is not traditional, but it is lower in fat & tastes just as good, but I only add Frank's hot sauce to them after baking. No butter necessary, definitely NO tomato sauce & NO additional seasonings. Mine taste like the wings I eat in my hometown of Buffalo.

These are easy to make. I brought them to a party and everyone kept asking for the recipe. I didn't change anything to the recipe either. That's pretty good for me. This one's a keeper!

This is the 10th(?) I must have made this. It is better than the restaurants~ seriously! I make it exactly like what the inventor recommends. A couple times I was out of tomato sauce, so I used fra diablo spagetti sauce instead. Not bad, but the inventor's formula tops. Thanks for recommending Frank's hot sauce which I've read in the bottle; "secret ingredient used in the original Buffalo wings created in Buffalo, NY in 1964"~ great job, thanks again!

UPDATE: To cure the swimming in grease problem, try what I do: first, cook the wings on your broiler pan (or any other setup where the grease can drain off,like a cooling rack over a cookie sheet), then after dipping in the sauce, cook again on a foil-lined cookie sheet to save some messy clean-up. As you can see from the picture, they come out very crisp with absolutely no greasy mess. This was my first time making hot wings. They turned out so great I had to submit a picture! I followed Walt's suggestions from his review, using Frank's Buffalo wing sauce and exact tomato sauce meas. I also added a bit of honey, garlic and onion powder and doubled the chili powder. Next time I will make sure to have cayenne on hand to turn the heat up a little. 2-1/2 lbs of wings were gone in 20 min and there were only 3 of us eating them!

VERY EASY TO MAKE! Loved this recipe mostly because it so simple to prepare. Usually I fry the wings in a fryer which usually means sweating alot and putting up with the oily smell around the kitchen afterwards. The mess to clean after frying is another inconvenience. Following this recipe is not only easy to put together and great tasting, but easy to clean afterwards!

Hubby loved but too hot for me.

Very good. So I'm in a major health conscious kick (I know...what am I doing eating chicken wings, right? Can't help it. Love them too much!). I made these with 3/4 cup of Frank's Red Hot sauce, 1/2 cup tomato sauce and 1 tsp of cayenne. No butter. You know what, I didn't miss the butter at all. Not one bit and trust me I'm a latherer of the butter on all things (or I used to be). I cooked the wings for 50 minutes at 400 degrees. Turned out really nice. Then I tranferred them to a cookie sheet and slathered on the hot sauce mixture. Cooked them for another 5 minutes, turned them over, slathered on more sauce, cooked 5 minutes on that side and repeated process one more time. Finally to crisp them up, I turned on the broiler for exactly 7 minutes. AWESOME!!! Thanks for the fantastic recipe, Walt.

These were really tasty. My trick for getting the wings crisp in the oven is to place them on a rack in a baking pan, then brush with melted butter prior to baking. Also, I turn the heat up to 425. They come out crispy-skinned & delicious.

Sauce was tasty, but the consistency was runny, so it did not coat the wings very well. Will not make again.

I make only 1/4 of the receipe it's enough for 20 wings.

I followed someone's recommendation to alter the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce (I used 4oz of Tomato Paste instead), 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. I added just a bit of water since I used the paste instead of the sauce. I baked in preheated 400 F oven for 40 min - dipped in sauce which I boiled over low. temp while the wings cooked; replaced on clean 11 x 17 pan, baked add'l 10 min, Dipped again in remaining sauce, baked for 10 min. Sooooo good!

I did not care for this recipe.

I MADE 36 FRESH WINGS IN THE OVEN, NOT A GOOD CHOICE, WINGS SHUOLD BE EGG WASHED DIPPED IN A BATTER AND DEEP FRIED FOR 10 TO 12 MINUTES. THEN COATED WITH YOUR CHOICE OF SAUCE.

These were Delish...I made these for a football party and they were gobbled up...only thing I did different was instead of adding tomato sauce I added my homemade BBQ sauce and doubled the hot pepper sauce. Yummy!

Fantastic! Not as "hot" as I thought they would be. :)

these wings are not that good, my wife made these, as i was feeling a little homesick.... i'm originally from buffalo ny and i've never heard of a baked buffalo wing.... begged and pleaded with her to NOT make these again...

These are the BEST wings! No contest! I have shared this recipe with many friends and every time they are BLOWN AWAY!

Fantab!

I followed the recipe exactly (used Frank's hot sauce as others suggested ) and the wings turned out incredibly! I did however bake at 400 degrees for a more crispier finish. My company said these compared to the wings he ate at an expensive restaurant recently! The sauce does make enough for about 6 lbs. of wings though!

slightjy hot ketchup that cost more than store bought stuff.Made my first atempt at wings a sad one. if you like sweet tomato then try it

Made the night of the BCS Championship game and they were a hit. Easy to make and loved by all.

Very good. I used my deep fryer (10 mins cook time) and as noted by the contributor used 1/2 cup tomato sauce and Franks hot sauce. I added in 1/2 tsp of garlic powder just because. After deep frying I tossed the wings to coat in a deep bowl. I have lots of sauce left over for other day(s).

Entirely baked the wings on broiler pan (at about 375 degrees for around 40 mins) before applying buffalo sauce. Dipped the now crispy wings in sauce and returned to 350 degree oven, and basted on another layer of sauce 7 mins later. They were GREAT!!! Not soggy or greasy at all and still finger licking delicious. I did have to add more cayenne though, I prefer a much spicier buffalo sauce! ;)

Delicious!! I used closer to 2 Tablespoons of chili powder and baked for 45 minutes before dipping into the sauce. I recommend baking them with the sauce until they are the consistency that you like. A little longer than the recipe calls for - at a higher oven temp if you want them more toasty looking. This was my first attempt to make hot wings.....and I had to make them every week for over a month - my family loves them. Tastes as good as fried - but much healthier!!! Thanks for a great recipe!!Update 10/08 - If you'd like more of a coating on the wings, toss them in a mixture of flour and garlic powder in a ziploc bag until coated. Layer in lightly sprayed baking pan and spray lightly with Pam or drizzle with melted butter/margarine. Bake until browned and then baste or dip into sauce - cook until desired crispness. This is still the best HW recipe, either way!

This is a winner!! Everybody loved these. I followed the recipe exactly.

Have had many version of b. wings, this recipe (using the author's notes for lower salt, authentic flavor) may become my standard. SuperBowl's next weekend; this might be just what my hubby wants to eat while watching the Steelers' big game. Hello to those in/from Dallas; your town does a great SuperBowl!

These were the best Buffalo wings I ever made! My entire family loved them! I took the advice of "Ladybug" and coated the wings in a mixture of 1/2 cup of flour and 1/2 tsp. garlic powder. This worked great in keeping the wing sauce nicely coated on the wings. I also took the advice of a reviewer named Jen and used half the butter and added honey (3Tbls.) to the sauce mix. I only used 1/2 tsp. cayenne pepper and I'm glad I did because it was just spicy enough without being to over-powering. I didn't have any problems with too much grease in the pan after baking the wings. I baked them on parchment paper for easier clean up. The baking temperature and times were perfect. I served the wings with "Ranch Dipping Sauce" a recipe from this site. I'll be making my wings like this from now on!

Followed the recipe to a T. We did not like it. I'll stick to my old wing sauce recipes.

I didn't think these were anything special. The baking made for wings that were not particularly tender or juicy. The sauce was tasty, but the consistency was runny, so it did not coat the wings very well. I won't make them again.

First time making my own wings. Read the reviews, followed the recipe... success! They were awesome! Great recipe, Walt. So easy to make. Next time I'll cut the wings apart for easier consumption, but that didn't diminish the flavor or simplicity at all. A new Superbowl staple is born at my house!

Very delicious. Didn't have the red pepper sauce and so the sauce that I made tasted a little too tomatoie from the tomato sauce but it was still good! Will do again

Wow I am not usually into spicy foods. And was worried that this one was going to be too hot. It was perfect. Just enough kick to make them enjoyable. I am going to be bringing them to my Sister-inlaws Super Bowl Party. Thanks for the great recipe!!!!

This was good and easy. I followed the recipie exactly. For the hot sauce, I used Franks Hot Sauce. After everything was done,there was sauce left over. I think that it could have been more spicy though; I did not even break a sweat or my mouth and lips never burned (Bahhh!). Next time I'll add one teaspoon of chili paste and a little more cayenne also I might mince some garlic and heat that with the sauce for a bit. Of course, I used blue cheese. Also, I left the chicken wings in the oven for about 45 minutes turning them once (I could have even left them in longer though for extra crispyness). 30 minutes DOES NOT get them crispy.

Needed broiling time, rather than setting time under temp. 250 oven. Wings were absolutely delicious, but were a bit soggy. After dipping, broil for a couple minutes on each side.

I used chicken strips instead of wings to try a boneless option and they turned out absolutely AMAZING!!!! Everyone loved them!

I followed this recipe. Very easy! The recipe is excellent and will become part of our family.

I will be cooking the wings again for my family. Easy to cook in oven and great texture. The only things I chaged- oil both sides of wings while on cookie sheet, 1-8oz can tomato sauce, just 1tbs. chili powder and no cayenne. The 8 kids loved the wings and my husband just add more hot sauce.

Best tasting hot wings I've ever had.

Good. I liked the convenience of baking. I sprinkled salt, pepper and garlic on them and then baked for 45 min at 400 as suggested by others, dipped them in the sauce, baked for 10 more min, basted again and then broiled them for 5 min at 425. My husband said they were cooked perfect. I didn't care for the tomato sauce in the hot sauce. I will leave it out next time. I make some with buffalo sauce, also some with BBQ (bottled), and some with Teriyaki (also bottled)for my kids who can't take the heat yet. I also bake mine on the broiling pan with a little water in the pan. It makes clean up much easier, dripping don't smoke and burn.

These were a hit! Enough flavor for the adults, yet mild enough for the kids. Will definitely use this recipe in the future!

our family LOVED these - I did them on the grill, cooked the chicken thru. Mixed all the ingredients on the stovetop and heated it thru and let the flavors mesh. Took the pan of sauce out, and dipped the chicken not once, not twice, but THREE times cooking for about 5 minutes between each dunking - they were a BIG hit. Though next time I will just use chicken legs, as the whole fam likes those more than wings.

These chicken wings were sooooo good!! I made them for Superbowl- never made chicken/Buffalo wings before. They were pretty easy and turned out great!! They were a big hit!! I took the advice of previous reviewers and threw the wings into a bag with 1/4 C. flour and a little salt and pepper. I prefer a little breading on Buffalo wings. The sauce is really flavorful! Thanks for sharing!!

We made a variation of this for Superbowl and it was fantastic. First I hate to fry foods so we baked them. I marinated them in the ingredients listed minus the butter overnight. I baked them about 50 minutes then dipped them in more hot sauce. They were devoured. Nice flavor and moist.

These are a great alternative to deep frying wings. Be sure to read the review from the author, Walt and follow his directions in the review. The recipe makes lots of sauce so I double dipped (coated all of the wings once and then started over and coated again) the wings after cooking at 400 for 45 minutes. Cooked the coated wings for 15 minutes at 400 and then put under the broiler for about 4 minutes to give them a crisper coating. Be very careful if you broil them they will burn quickly so watch them carefully.

These wings are a huge hit! I followed the tips from other reviews and they were soooo good! Thanks for the great recipe.

Very good. I used drumsticks and 3 of my kids loved it. I thought it was quite good as well. didn't have the Franks sauce, so I just used what I had. also used less kick for the kids, I'm sure I'd've liked the full strength recipe even more.

We don't have children but I have to let you know that I am making these for the second time. What a great recipe. The only thing I can say, and I'm not complaining is that they were a little too hot the first time, but the flavor is excellent. Also, I like the idea of baking the wings first then seasoning. My first time trying "hot" wings. Sure beats buying wing from the supermarket. My husband absolutely loved them and he is definitely my best "critic". I mean that in a very positive way. Thank you Walt!!!

When I made this sauce it tasted a little too much like tomato sauce, so I added 3 tbsps. of Balsamic Vinegar, and it came out amazing. It was a big hit with everyone!!!

These were delicious! I hate frying so I loved that these were baked. As many others had suggested, I baked mine longer, about 50 minutes, before dipping them into the sauce. I doubled the amount of hot sauce (Frank's) and these were gobbled up at the New Year's Eve party I took them to. Thank you, Walt!

I didn't change the recipe at all and it was fantastic. I'm excited to make this for my next get-together with friends. Of course, any time you make chicken with the skin on (as wings have) it's going to be a greasy. However, I love this indulgence that is better than deep fried wings without much difference in taste. Update: I tried further cutting down the grease by putting the wings on an oven-proof "cooling" rack, and put the rack over a pan with sides. That way the grease dripped off as the wings baked. It's the only way I'll bake wings now.

We liked these quite a bit! They are just the right heat! My only alteration was to deep fried my wings because I prefer them to be quite crispy. Amazing recipe, and my new standard.

These were the best! This was my first attempt to make chicken wings. I did not enjoy cutting the wings apart so next time will use precut wings. Aside from that it was so easy and so delicious! I made them for my family for a football game snack and we devoured them. Will make again and again!

hubbie made these using legs instead of wings, but loved every bite of them. i'm sure he will want them on a regular basis from now on.

Wonderful Wings!! I did many of the suggestions as well. Cooked for 45 min., used chili sauce instead of tomato sauce, used only 1/4 cup melted butter, oiled both sides lightly before baking, added about 1 tbsp honey as well to the sauce, used Franks pepper sauce and I used a clean cookie sheet for the second baking and broiled for about 5 minutes at the end. These were very easy to make.

My husband is quite particular about his buffalo wings. Tried this recipe, and he loved it! Said, "This is just like I like 'em!" I did substitute olive oil instead of butter since I had used up my butter in baking.

awsome wings, we added garlic to the sauce, and grilled them.......

Fabulous and easy! I used the convection roast setting to make them extra crispy and subbed out bottled sauce.

First time making chicken wings and I am glad that I finally did it! These were really good. I had a bag of meijer brand frozen chicken wings that I thawed out and patted dry. I did bake them at 400 and they got done really fast. They didn't get as crispy as I would have liked but they were still very good. Just used bottled frank's red hot wing sauce. Great recipe.. Thank you

Very tasty. Halfway between a buffalo and barbeque. My wife was a little light on the cayenne but this was a great wing even mild, and would be terrific with some kick. Update Apr.18: Had some sauce leftover and kept it frozen for over a month.Thawed it and followed recipe.My husband found them spicier now then when I had just made then originally.So from now on, I will make the sauce a week in advance so that all the spiciness blends in and intensifies.

Wow these were good! Next time I will cook the wings longer or deep fry first....they were not crispy at all. The sauce was fantastic though...

Great wings! My only change was that I used chile sauce instead of tomato sauce. My husband and son loved them.

These wings were AMAZING! So delicious and easy to make. I've tried a few buffalo wings recipes from this site and this is the first one I've loved enough to give it a 5 star rating. The sauce is so tasty and has a good bite. Not one that you notice right away, but it leaves your lips tingling. I made a batch for my bf's friends and they devoured them all and requested I make them for his Superbowl party! Thanks so much for sharing this great recipe!

Definitely a 5 star - hubby loved it and will be making again. Thanks Walt for this great recipe. I did change the tomato sauce as you suggested and added a little chili garlic sauce. Great meal with celery and ranch dressing plus potato salad.

Extraordinary!

Baking the chicken wings ahead of time, really gives it a yummy flavor. I stopped doing the hassel of cutting the wings myself, (my hands kept cramping), so I buy the precut wings from Costco. Crock potting the wings really helps to bring out that spicy yumminess.

Absolutely awesome! The only things I did differently was putting in 1/2 of a small can of no-salt added tomato sauce, throwing in garlic in the butter when I melted it and spooning extra sauce on the wings after I placed them on the pan. It has a ton of heat so watch out! :-)

great we all love them but i added tobasco to make it hotter

A fairly delicious recipe! I followed the recipe pretty much except I baked the wings for 45 minutes instead of 30 and I used Trader Joe's Jalapeno hot sauce (my personal favorite!) instead of Frank's Red Hot. It had good bite and the wings cooked well which was a bit of a surprise (I usually deep-fry my wings). A good way to keep a little fat out, but still making it moist and tender. The sauce was terrific. I never would have thought of mixing spicy tomato sauce with butter and hot sauce. It wasn't exactly what I wanted, but I may try this again. I think, though, I will bread the wings with some flour and spices next time. There's something about the taste of plain wings that are cooked or fried without any spices, marinade or sauce that I don't like. That is the only fault of this recipe. Otherwise, I would have given it 4 stars. If you're not as picky about that as I am than give it a try!

This sauce is GREAT. We chickened out and didn't put as much Cayenne pepper in as the recipe called for. Next time I make them I will really spice it up. These are EXCELLENT!!

First I followed this recipe to make the sauce, but it turned out to be too hot to handle... So I added some honey, and actually the honey made the sauce very tasty without losing its spiciness!

We loved these! I added only about 1/4 teaspoon of cayenne because my son doesn't like things too hot, and I used Frank's Red Hot Sauce. Baked a little longer than called for, and after I'd dipped the wings, I let them bake a bit longer as suggested, then turned on the broiler and let them crisp up a bit, stirring every few minutes. The sauce thickened up nicely and we absolutely loved the flavor. I will definitely be making these again!

A couple of things. This is my first attempt at homemade wings, other than frozen/reheated, but I am a wing connoisseur. Very good wing overall but needs to be paired with blue cheese or ranch to fully bring out the taste. I prepared precisely according to the recipe and followed the "inventor's" comments. Fried for 10 minutes then baked at 250 for 15. I recommend adding a little more Frank's if not using a dip. Other than that, fabulous!

Very good wings! This recipe is perfect!

This is great! Flavor is what I expected it to be, delicious...

AT THE TIME THAT I MADE THIS RECIPE WE WERE BOTH SICK. WHILE WE BOTH ENJOY INCREDIBLY SPICY FOOD, THIS RECIPE IS SO HOT THAT IT CAN'T BE EATEN ENJOYABLY. YES I UNDERSTAND THAT YOU CAN VARY THE INGREDIENTS, BUT THEY SHOULDN'T HAVE TO BE MODIFIED THAT MUCH.

Not bad, we enjoyed these. Definitely needed extra sauce for dippin. Yummo...

Follow the orignator's comments. It is excellent

I made these in my T-fal actifry and they were amazing. My picky kids loved them!!

Very good. I used this recipe as the basis for some chicken strips (I alter most of the recipes to what we have in the kitchen). I've never used tomato sauce before, and I was a little concerned that the sauce was going to come out, well, tomato-y. It didn't make it taste that way at all, and it did bulk up the sauce, so we didn't have to use as much hot sauce but somehow the spice was still there, even before I added the following spices: Cavender's Greek Seasoning, black pepper, minced jalapenos, and garlic powder, as well as the butter, hot sauce, chili powder and cayenne that the recipe calls for (sorry, I didn't measure anything). It turned out very spicy, and all of our guests loved it. We are going camping this weekend, and a friend of mine requested that I make it and bring it. He said "We'll put it on something. We'll just dip chips in it if we have to".

Oven broiling is definitely the way to go. I used Frank's Buffalo Wing sauce, butter, crushed red pepper and lots of dashed of Tabasco sauce. It was not as spicy as I would have liked. I will make again and follow the recipe exactly and see what happens.

Delicious and very easy recipe

These tasted amazing and were very easy to make. Rave reviews all around!

Excellent Buff chicken wings! My first time making them, and this was a good recipe. I cut back the tomato sauce to 1/2 cup. I used franks original for the red pepper sauce as recommended. Also, didn't have any cayenne pepper, but they were still great and still had zip. I like that they are not deep fried.

Fabulous and not fried!!

Totally Awesome..... I followed the recipe from the inventor recipe... used Frank's hot sauce and only 1/2 cup and 1 tblspn of tomato sauce. Did everything else the same and they were fabulous. We deep fried our wings and then I coated them with sauce and put them in the oven for 2-4 min under the broiler. They were the best!!!!!!!!!!! Will definately make these wings again... Loved them thanks for the recipe

I didn't use the wing sauce listed here, as the one I made had simply hot sauce, butter and a mad crazy amount of habernero and jalepeno peppers that I pureed in the blender. Yes... It was ravagingly hot. I was looking for a baked wing recipe and this worked quite nicely in that respect. It's hard to take deep fried wings to someone elses party so the baked wings worked perfectly. I just brought them in a 9X13 dish with saran wrap over the top and dropped them in their oven when I got there. Came out perfect. Will do this again. Thanx

This was excellent! I didn't find any wings at the store so I used legs instead and they still turned out great! Because of the size difference, I baked for about 10-15 longer.

I made these for a guy that never thinks anything I make is hot. HE LOVED THESE! I even saw him downing several glasses of milk afterwards! These wings were tasty and pretty easy to make. The longest thing thing was cutting the wings apart. But you wouldn't need to do that, you can always buy them pre-cut. However, I saved a $1 a pound cutting them myself!!

First off, thank you WALTDOUD for a clarification of your recipe. While good to begin with, it is much improved with the change in the amount of tomato sauce and with the 10 minutes frying. I had just sworn I would never use this site again because too many 4 1/2 star+ recipes have turned out terrible. But this is such an exception. I use Hill Country Chili Powder purchased from the site Spices, Inc (I hate that McCormick's stuff) and left out the cayenne pepper. Wow were these good. I'd hate to tell you how many wings they each polished off - oink. They are ready to forgive me for for feeding them another recipe from this site. Don't get me wrong - I have found some really good recipes here but I have had way too many failures.

The best! Decreased the butter to 1/4 cup and it was still very good. Thank you, Walt, for a fabulous recipe-nice and spicy!