Comments on: Buffalo Wings Recipe

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.

By: Chris De La Rosa

Chris De La Rosa — Sat, 18 Apr 2009 21:50:43 +0000

wow.. I didn’t realize that it was that simple. no more buying precooked at Sams.

By: EY

EY — Sat, 18 Apr 2009 04:55:44 +0000

The wings look so delicious. Kelly’s right; you really have to use Frank’s RedHot for the sauce. Tabasco definitely doesn’t do it. You need a hot sauce with vinegar to get the authentic flavor.

By: Debkb

Debkb — Sat, 18 Apr 2009 00:02:25 +0000

As Kelly above says, here in Buffalo traditional buffalo wings are not flour coated. Just rinse, pat dry and deep fry. Shake in Frank’s Red Hot sauce or any good quality Louisianna style hot sauce. Use melted butter in the hot sauce to control the heat. Hot, medium, mild and suicide- shaken in straight hot sauce and sprinkled with chili powder, yummmy!

By: The Duo Dishes

The Duo Dishes — Fri, 17 Apr 2009 23:57:58 +0000

This just screams FRIDAY! Love a good buffalo chicken recipe. The drumette is the best part though. Much easier to eat. But that probably takes most of the fun out of it!