Comments on: Buffalo Wings Recipe

By: jay

jay — Sun, 18 Mar 2012 15:05:58 +0000

if you like them dusted, coat them with flour and salt and let them sit in the fridge for a half hour like the recipe says. then take them out and dust them a second time and cook them right away. i cried tears of joy eating these

By: sjmcwilly

sjmcwilly — Sat, 16 Apr 2011 22:59:27 +0000

perhaps not traditional but the dusting is key! Try them both ways – you’ll convert to dusted (my preference is cayenne and paprika and a hint of black pepper) … followed by the butter/Franks coating after frying

By: mumbina

mumbina — Thu, 31 Mar 2011 02:03:33 +0000

I tried this recipe and I really love it however I made mine sweet and spicy by adding some honey.

By: Felicia

Felicia — Thu, 03 Mar 2011 11:52:01 +0000

Hello
I certainely reside in Atlanta, but from Buffalo. These wings look very tasty. I’m going to make them lemon pepper hot with Frank’s hot sauce & Blue cheese. Sounds yummy!!

By: Mac

Mac — Sun, 04 Oct 2009 08:52:23 +0000

I’m not really good at cooking so this recipe is perfect but just as impressive when you serve it. I don’t have bleu cheese readily available so I made use of a mayo-garlic-parmesan dip instead. I got raving reviews. Thanks for sharing.

By: Pat

Pat — Mon, 18 May 2009 13:55:55 +0000

I used to spend quite a bit of time in Buffalo for work and enjoyed more then a few pounds of wings (and pint of two of beer), and I’ll agree that flour dusting or even seasoning wings before the fryer is definately not traditional. However, having had wings both dusted and plain, I much more enjoy the dusted variety as they tend to hold the sauce better. The crispier you fry the flour dusting, the better, as it adds a unique crunch that you don’t get with the traditional version.

P.S. yours look great!!!

By: Bern

Bern — Sat, 25 Apr 2009 04:37:37 +0000

Made this for lunch today. It’s raining and it’s perfect. I adjusted the sauce a bit. I used tomato ketchup and half the hot sauce portion, added a dab of white wine vinegar, sugar and a sprinkle of cornstarch. Love it. I’ve stumbled upon recipes that don’t coat the chicken wings before frying but I think this one is way better. Thank you so much Bobby.

By: Bobby

Bobby — Tue, 21 Apr 2009 17:47:23 +0000

Lambi – alot of comments are suggesting franks red hot, I think you should give that a try

By: Lambi

Lambi — Tue, 21 Apr 2009 15:15:38 +0000

When you say “hot sauce”, what brand is it or where can I get it? I live in California if that helps. There are so many brands out there, and I want to make sure I get the taste just right.

By: Eric

Eric — Mon, 20 Apr 2009 02:41:18 +0000

This is one cool, simple and mouth-watering recipe. When I give it a try(which is a must) then I will post the results here.