These are great!!! I use boneless breasts and cut them up for "boneless wings". Then I soak them in egg & milk mixed. Then I can skip the fridge. I added a little more hot sauce and cayenne pepper. These are the best! Also if you are looking for a little change add garlic salt to taste and about a t-spoon of white vinegar to the sauce.
This recipe is really good...Thank you! Had great reviews from Superbowl party guests last night! Followed each step, exception for the butter (used less than what is called for); they turned out perfect and similar to certain restaurants. Will try baking them next time and see how they turn out.
I made these twice using cubed breast meat instead of wings and drumsticks. The first time was great, but for some reason the second time around the oil separated out of the buffalo sauce. I am not sure what I did differently, so I would like to keep experimenting to see how I can correct this problem.
I did half of my wings according to the recipe, and then just baked the other half of the wings. I liked the baked wings much better than fried! The sauce was very good. Will make again, but I will prefer to bake my wings.
Best wings I ever made and I have tried lots of recipes. I actually baked them as amydoll suggested and brushed on the sauce at the end, turning off the oven and leaving them for 5 minutes per side before turning and brushing once again. Very yummy. Thank you for sharing this lovely recipe.
the secret ingredient has always been a shot (capful ) of apple cider vinegar to give the fully-appreciated bite to the spicy taste... and... always use FRANK'S hot sauce ... because that's really how its done right !!!
Perfect recipe. This is going to be my goto recipe from now on. Crispy on the outside, done on the inside.
Excellent recipe! Best wings!
These were great! I added a little cornstarch to the flour mixture for an extra crispy texture. This will be my go to for serving wings at all my parties!
This was ordinary fried chicken. Good, but not Buffalo Chicken Wings. Sorry didn't get the rave reviews - the sauce was too buttery (and we measured everything).
I could have sworn these were Hooters! Just a few tips...marinate your wings in buttermilk (this should be a rule for moist meat)kick up the cayenne to 1/2 tsp. in flour, and get yourself some FRANKS BUFFALO SAUCE...1/2 cup to 1/2 cup butter melted..toss your wings when they're frying...and your in heaven!
This recipe is awesome! Tastes like Hooter's wings. I skipped the refrigeration part and drizzled them with olive oil and then baked them instead of frying. Added the sauce and they were a huge hit! This recipe is my new favorite.
These were OK. Both my husband and I liked them well enough, but we're going to keep searching for a buffalo chicken wing recipe that blows us out of the water.
Perfect 10! The absolute key is the refridgeration. DO NOT skip this step. The flour mixture is so versatile, but I stuck to the recipe other than adding a touch of garlic powder. My sauce I doubled since I made more than 10 and did a higher ratio of sauce to butter because we wanted SPICY! Used Frank's Red Hot Buffalo Sauce. Thank you so much for this recipe! I have a very happy husband right now!
these are really good. I had made these for years. I do one little extra step that I feel makes them over the top. After frying them and adding the sauce, I throw them on a foil line cookie sheet and bake for 10 min on 375. This makes the sauce soak into the breaded wings.
Wow!! these are amazing!!! and that's coming from quite the hot wing critic might i add. I followed the recipe practically to a T with only a few minor exceptions--> 1.) I ended up leaving my wings in the fridge overnight after coating in flour mixture (instead of the 60-90 min), & i then made sure that all wings were coated in flour mixture the next day since some seemed to have absorbed the breading...i just shuffled and turned them around in the bowl a bit to get fully coated again in the remaining flour. 2.) I also added a BIT of honey to my sauce which i highly recommend. 3.) Lastly I lifted them out of the oil once or twice during frying then re-submerged because i read that helps add to the crispiness.[I also may have cut my fry time down slightly too...i just cut into them before saucing to make sure they were done.) AMAZING!! they were seriously some of the best hot wings ever!!! i was honestly quite impressed that I had made such incredible wings myself and just as impressed with how easy it was to do it! I highly recommend this recipe. My wings were beautifully crispy on the outside with just the right amount of breading to give a nice, crunchy texture but definitely not over-breaded (I don't like heavily breaded wings, so i am extremely picky in this department.) They had a hot, juicy inside and wonderfully spicy but not too spicy lovely saucy-sauce. :) (I used Louisiana hot sauce in my sauce.) I confess: I licked my dish. :O| they're goood ;O)
This is so simple and easy! The best part is they TASTE SO GOOOOOD!!! I have made these wings about a dozen times and they are always a hit..
Excellent, made with chicken breast chunks for "boneless buffalo wings" and seasoned chicken before breading. Everything else the same, came out great!
These wings are the best I've ever made! I've already made them twice, and I'm making them again...thanks for posting this - I'll never make wings any other way again!
Excellent, crisp and delicious. I added all my flour ingredients in a large ziploc bag, then I added the chicken wings, 1/2 at a time and shook the bag. All the wings were then evenly coated. I did put then in the fridge for 90 min as specified. After my wings were fried, I placed them on a rack to keep them crisp. Then I shook 1/2 of them in the hot sauce w/butter, the other 1/2 I put in a pot and poured VH Honey Garlic Sauce on them. YUMMY
By far the best wings I have had. I wish I found this recipe years ago. This is on the menu all the time at my house now.
These wings couldn't have turned out better! I doubled the recipe (to make 2 lbs of wings) but followed the recipe exactly the first time. They turned out great! The second time I added more hot sauce and a touch more cayenne pepper and they were perfect!
This was easy! I don't eat hot food but my hubby does and he really liked them. I doubled the spices in the flour mix and used regular chicken breast cut into strips. I let them sit in the fridge as recommended and then fried them up in the fry daddy. I put mine in an air tight rubbermaid container and poured the sauce over them and shook them up. When the sauce settled I shook them again, after a couple shakes all the sauce stuck to the chicken really well. The only complaint I had was: please be careful and don't inhale the sauce while it's cooking, it will choke you! It's really easy to breath it in while it's steaming on the stove.
Great tasting. As with all cooking, you have to be able to "feel" it out. Frying them for 10-15 minutes seemed long, and if you;re like me, keeping the oil at 375 is difficult. I just eye-balled it. When they got a darkish brown I took them out. Should take at least 5 minutes though. If its quicker than that, your oil is too hot and the inside of the chicken wont cook. Be sure to refrigerate and taste the sauce before you douse! Good stuff!
YES!!!!!!!Update: I followed the recipe exactly doubling all ingredients for 5 lbs wings, then I baked them in (2) 13x9 foil lined pans sprayed with pam for 45 minutes at 375, then added the sauce which I doubled. They came out excellent and easier clean up!
they came out amazing, just dont do like my wife did and accidentally pick up franks habenero hot sauce
These were so good and I don't like spicy food at all, but I have made these at least 3 times already.
Absolutely awesome. I had to make some substitutes though but it worked. I used self raising flour instead of all purpose, because that's what I had in the house. I used Tobasco as the hot sauce, and it already had a hint of garlic flavor. But since I love garlic, I still used some minced garlic when I made the sauce by frying them up a bit before adding the butter and hot sauce. And it is absolutely essential to refrigerate the seasoned floured wings if you want them crispy. I actually put the wings in the freezer for 30minutes, then rolled the wings through the flour mixture again before putting them back in the freezer for 30 minutes before frying them up. The result - wonderfully crispy wings!! Thanks for an awesome, yet simple, recipe.
BEST WINGS EVER! I followed the recipe exactly, except I didn't have paprika on me so put in extra cayenne pepper. My guests raved about these. Thank you for the recipe!!
fantastic. I followed the recipe to the letter and could not be happier - these were the best wings I've ever made. I also did some full-sized drumsticks and thighs with the same breading and they were awesome too. I went to the Reading Terminal Market and bought fresh chicken (never frozen) and just cannot stop smiling at how well everything went over. Great recipe - don't change a thing. Thanks. Gonzo
Tried to make these....I understand the theory behind the recipe. I did the breading and left it in for way over the 90 minutes. Decided to bake them and they came out just okay. Next time, I'll try to fry, even though I don't like the extra calories.
I loved this recipe, it was just right. My husband thought it was a bit mild, but still great. I kept some of the chiken wings out of the sause for my 5 year old and he said it was the best chicken ever!
These are pretty good. I made a few tweaks to the sauce I added 1/4 tsp cayenne pepper, 1/4 tsp garlic. I added about 1 tsp of white vinegar. I added just a little corn starch to the mixture to thicken it up. As some of the reviewers mentioned the sauce is very thin. The corn starch kept the wings from absorbing or dropping all of the sauce.
I made these for a baby shower and they were a great hit. If you like them really hot use the extra hot pepper sauce.
These were good except the coating all fell off when deep frying. Next time I will dip in the sauce and then coat the chicken to see what happens
Wow! These are great! We love the Tyson’s Any-tizers Buffalo Style Hot Wings, but its summer and I didn’t want to turn on the oven to make them so I decided to try out this recipe. I bought a 1-1/2 lb pkg of chicken party wing sections and used my 12” cast iron skillet with a lid to fry these babies up. So crispy! I’m glad I read the reviews because I wouldn’t have known what kind of hot sauce to use. I found a bottle of Crystal’s Louisiana Hot Sauce is the cupboard, so that’s what I used. I also used unsalted butter because we don’t like things too salty. I’m going on the hunt for Frank’s Hot Wing sauce because everybody raves about that one. This was so easy to make! I’m going to use this method of breading for regular fried chicken from now on.
Review and rating is for the wings only. These were the best wings I've ever attempted. They came out perfectly per the directions. Only change was the addition of some garlic and onion powder to the flour mixture. I will definitely be making these again.
Amazing! Amazing! Amazing! These were to die for wings! So tasty and crispy and perfect level of hotness. I normally like medium spicy wings and this was probably about that. Really enjoyed them and cannot wait to have them again! YUMMMY!
I wasn't going to even try them, but my boyfriend loved them! Loved the sauce too. I have used legs instead of wings for easier eating, and they are good either way. I also tried it with boneless skinless breast strips, but DBF said it was a little dry.
OMG! These are sooooo good! I usually just fry my wings right away after flouring but this time I let them set in the fridge and that MADE all the difference! So good and crunchy! The sauce was great too but it seperates really easily. I made these last night and right now I have another batch in the fridge waiting to go in the fryer for tonight. LOVE these :D
This seems to be an excellent recipe. The only thing is that I didn't let them sit in the refrigerator for the 60 minutes like it said to and they still fried up nicely and delicious.
These were fantastic. I hate, hate, hate soggy wings and chilling them in the fridge and cooling on a wire rack is the trick to yummy crunchy wings. I used Frank's Hot Sauce and kicked them up a bit with Garlic Pepper in the flour mix and sauce. Delicious!
This recipe is exceptional & I enjoy playing with the hotness of the sauce. I am a very inexperienced cook with many embarrassing kitchen stories - I'm getting better over time though. My husband raves about these wings and now has bragging rights for something that I've made for him :-) Thank you so much for this!
I made this exactly the way you said and let me tell you that it was a big hit. The first time I made it for my husband to take to a football party and everyone loved it. My second time was for my husband and 15 co-workers and they were going crazy with the wings. They loved it so much that they want me to make them again. Excellent recipe will make repeatedly. Thank you for this wonderful recipe.
These were SO good! My first time making homemade wings will not be my last!! Yum!!
This recipe is "THE BOMB" Just follow it to the letter and you can't miss with this. My daughters family loves it and everyone always wants to know "where did you get kentucky fried chicken's recipe"? :)
This recipe is the best I've ever had! I buy the wings at Sam's Club by bulk and love to do for get-togethers, parties or when just chillin on the weekends. So EASY, yet so delicious.... you can't stop at just one!
Excellent! We made these for a football game and they didn't disappoint. We had lots and lots of compliments. We prefer crispier chicken tossed in the sauce. The longer we cooked the chicken in the oil -- until turning a deep golden-brown color -- the crispier they got and maintained the crispiness even after tossing them in the sauce. The crispiness and the sauce were the two things we were complimented on the most.
These were very good. I used boneless breast chunks and put them in the oven at 350 for 25 minutes, turned the oven up to 450 and let them crisp on each side for 5 minutes. Then coverved them in sauce at cooked at 350 for 10. They were juicy and the sauce was perfect (I used franks) I think the the refridgerating after breading was a big part of it. I can imagine these would be awesome with real wings and fried. Thanks!
I made these for my 4 boys and they loved how crunchy they were ! I made a few changes to our liking, added some more season, refriderated overnight, great !
Thank you thank you and wow wow wow!!! These were a hit at my superbowl get together with a General Tao sauce. Now I gotta hit the treadmill!!
Best wings ever! We don't even like getting them in restaurants anymore. These are so much better!!! Thanks for the recipe.
I made these for girls night in. Superb! For those people wanting to lower the heat, add some plain yogurt to the hot sauce. This also thickens the sauce too. Thank you so much for the recipe!
These are very good chicken wings. I used the Louisiana Hot Sauce. This turned out to make a mild to medium spice for the wings.
I made about 10 pounds of wings for a Superbowl party. There were NONE left afterward. THAT GOOD!
My kids love this recipe...especially with a little spicier hot sauce!!! They brag to their friends and I have to make this dish now at every sleepover. It's convenient finger food and so delicious. I highly, highly recommend this. And there's less mess when you add the flour mixture straight into the bag of chicken wings I get in my grocer's freezer section. Shake it to coat the wings and drop them directly into the oil. Then, throw the bag away! It doesn't get any easier with clean-up.
This is one recipe where the age old adage of "Keep It Simple Stupid" rings true. We used a pack of wings from the grocery store that contained sixteen "full" wings. I made half using this recipe exactly the way the recipe stated, and made the other half using another more teriyaki style recipe and required them to be cooked on the grill instead. This recipe far outshined the other. I have been on an epic search for wings worthy enough of a spot on our Sunday Fun Day table during the fall and I have beyond the shadow of a doubt found a suitor. ARE YOU READY FOR SOME FOOTBALL?! oh yeah the lockout :(
perfect and exactly like the restaurant. I used 1/2 fat reduced margarine with the hot sauce to cut down a little bit of calories and still excellent!
i made these wings for my husband who loves hot and spicy foods, and he loved them better than the ones i make with out flour will make again and again
I baked these as one person suggested and you could hardly tell they weren't deep fried. Still crispy and delicious.
i made this for my birthday party and it was delicious! everyone loved it. oh btw, i baked it for 30 mins then i put the sauce and baked it for another 20 mins and pour the rest of the sauce. it was yummy!
Yowza. So yummy. Good baked, great fried. Make sure you get good wing sauce and ranch. I'm not sure how 10 wings are supposed to equal 5 servings - as a main course for dinner I would say 8-10 per person. This one's going in the main recipe rotation!
Followed ingredients exactly, but sprayed them with PAM and baked for 40 min at 350 degrees. Put sauce on them and baked an additional 5 min. Hubby said they are 5 stars. I don't eat heat so he was the judge.
I used this recipe last night & it was so good that my boyfriend wants me to make it again tonight! Like a few other reviewers I substituted Chicken tenders and baked instead of fried. The sauce was out of this world good. Will definitely be used many more times.
OMG!!!! By far the best recipe I've made so far. Just cook exactly as directed and you'll pass through heavens door. It's that good!!!!
OUT FRIGGIN STANDING! Juicy, flavorful. These rock. I used a little less butter and more Sylvias Hot Sauce.
Excellent! Baked in oven at 350 for 45 min. & then turned up oven to 375, sprayed wings with butter non-stick spray & cooked for 5 min. more! So good!
Really good, I'd never had buffalo chicken before. I did shallow fry it rather than deep fry, and I left it for the whole 90 minutes in the fridge. The 3 stars are because there just wasn't enough spice in the coating, I had to add a lot more. I think there may have been too much flour for it. Also with the hot sauce I added more spice and a bit of lemon. I think I just didn't love it, I couldn't eat all of what I had on my plate, after the first handful I had enough. Maybe I just don't understand American tastes yet lol
Feh, I had this recipe for the longest time and finally made them the other night and they were the best wings I ever made. Then I came back to this site to review them and accidentally reviewed the wrong recipe XD Okay now that I have the RIGHT one, thank you so much for this. These are absolutely amazing. As I said, best wings I ever made. I used regular chicken wings with the bones in them. I refrigerated the wings overnight as well. I think that helps a lot. I can't wait to make these again.
Made these last night and loved them! After the flour and fridge step I put them on a cookie sheet and sprayed with cooking spray, baking for 45 minutes at 350. Used 1/3 c wing sauce mixed with 1/3 cup melted butter to brush over wings and bake an extra 15 minutes. Awesome!
These are the best chicken wings ever! I baked these, rather than fry, to make it a little healthier. 350F for 45 minutes, flipped, sprayed with canola oil spray and increased the temperature to 375F for an additional 10 minutes. I used a hot sauce my sister brought back from a trip in Florida; it wasn't exactly as hot as I'd liked but we'll be using Frank's Red Hot from now on! They weren't too crispy, so next time I will either broil near the end or lightly fry then bake next time. Authentically, these ought to be served with carrot and celery sticks along with blue cheese dip but we had a salad instead.
This is the first time I have ever tried making homemade wings. These are AWESOME!! Better than any wings I've ever tasted! I used Franks original hot sauce and measured equal parts butter to Franks for the sauce....excellent! I also just used a deeper skillet and used canola oil just enough to cover a little over half of the chicken, and cooked for about 2 min additional to what recipe calls for. Everyone loved them! They were gone in a flash!
This was delicious but I did not like it as much with chicken wings, instead I used it to make buffalo shrimp which was a much bigger hit at the party
These were OK. I decreased the hot sauce by half so my one year old grandson could eat them but, they were still very hot. I cannot imagine if I had used all that was called for. I also thought the flavor was just OK. I have definitely had, and made, better. I will not make again.
I decided to bake the wings for a healthier version and they were pretty good. I suppose to make them great I should have fried. I will definitely make again in the future although I will let the wings sit in the buffalo mixture for a while. Great recipe to build off of!
Oh wow.. these were really really really good. I didn't change a thing. The recipe seems so simple but they are SO good!
AWESOME!!! Made multiple batches for a crowd today. 3/4 of them I made with the hot sauce and 1/4 I tossed in some bbq sauce for the kids. Everyone loved them! Will definitely make again!
It was really good... I made buffalo chicken salad with blue cheese dressing! instead of wings I used chicken breast and cut it in small pieces and put it in the stove instead of the fryer! good recipe
