I baked my wings until they were done and after coating with the sauce I put them back in the oven and put them under the broiler to make the sauce stick and they were outstanding! I will be making these again!!!
I baked my wings until they were done and after coating with the sauce I put them back in the oven and put them under the broiler to make the sauce stick and they were outstanding! I will be making these again!!!
I followed the recipe exactly and also pre-marinated the wings for 3 hours. I loved the recipe but I found that marinating causes the BBQ to flare up from the butter. Next time I will not marinade and make the sauce just before the wings are done (slighlty melting the butter in the microwave first). Rather than simmering the sauce just use as is and it will coat the wings better. The simmering thins the sauce too much and is an unnecessary step. And if you make the sauce too early the butter will harden. However the flavor was awesome and we will definately make again and again!
This recipe is great while I like regular Buffalo wings I feel like they are lacking something now I realize that the sweetness of this sauce is what has been missing all along.Since I don't have a grill I baked my wings and then charred them a little under the broiler. They were perfect.
Very good but suggest using a little less butter (was fine but didn't seem necessary). Also baked wings instead of grilling. Used this method: marinated wings in half of mixture for at least 1 hour (did mine overnight). Placed wing on baking sheet and baked 40 minutes at 350 degrees. Removed then added rest of sauce and turned up oven to 375-400 degrees for another 7-10 minutes (for sauce to stick). Delicious.
This is the best recipe I have found for chicken wings. I've been making these wings for several months now and each time I make them I get tons of compliments and requests for the recipe. I never have leftovers. I don't recommend marinating them in the sauce beforehand because the butter causes the wings to flare up on the grill thus over-charring them. I found the sauce can serve at least 9 pounds of chicken wings. If you use the recommended 6 pounds you will have plenty of sauce left over.
For optimum flavor I believe these wings should be marinated overnight in half of the sauce mix. Also don t be afraid to use the entire teaspoon of cayenne pepper. When I added the honey the spicy heat from the hot sauce was greatly reduced. My husband grilled the wings over mesquite briquettes. Our leftovers seem to get more flavorful each day. When shared they were a definite hit with his employees at work! Thanks Lisa!
Man these are AWESOME. we bake ours @425 for about 45 minutes dip in sauce then bake again about 15 and dip again and bake about 10 more. MMM good. this gives it a more crusty skin. I save sauce for more dipping. I also add more cayenne we like it hot
Believe this is one of the best wings sauces I have eaten. Quick and easy to prepare we did ours on the grill.
I'm not a chicken wing fan but my husband and his sports fantatic buddies love them. So I put these wings on the grill drenched them in the sauce and served them. When they were done with the wings they didn't even want to throw the leftover sauce away!
This is the first time we've ever grilled buffalo wings (and my first time ever eating buffalo wings). Hubby did great with the grilling and the sauce tastes like it should taste good we just have discovered that we're not spicy buffalo wings people. But the sauce smelled yummy and if we liked spicy we'd like this recipe.
