Buffalo Wings

I made the sauce but deep fried my wings, drained, then mixed with the sauce. I also added more onion and a little less butter. The onion and oregano definitely made this the best wings we have ever had, topping all that we have had in restaurants, and were the hit of our super bowl appetizers!

This was really good. I left out the oregano and seasoned my wings before cooking them (salt, pepper, garlic powder). I think I should have let them sit in the sauce for about 20 mins before putting them back in the oven. But they were a big hit.

Maggie, this is a definite winner! After seasoning the wings with salt and pepper, I deep fried them. When they had cooled a bit, I poured the cooled sauce over them in a large zip-lock bag. After staying in the refrigerator for about four hours (I like doing everything possible ahead of time) I dumped them into a large, shallow pan and baked them at 325 degrees for about 45 minutes. They were perfect, with the glaze coating them....not messy. Needless to say, they disappeared fast. Thanks a bunch!

The taste is amazing and really warrants 5 stars on taste alone!!! However, I found that the recipe could have been much clearer. For instance, I have seen three different sized bottles of Frank's, and I have no idea which size was to be used, so I guessed on the amounts and made some adjustments. Also, is the minced onion fresh or the dehydrated kind? It makes quite a difference in the amount that should be used. I used fresh wings, and baked them at 425 as suggested until crispy on the outside. This took about 40- 45 minutes per batch (a very full baking sheet). I found when I basted them with the juices, they came out crispier.

Made these for our annual Christmas eve party and they are fabulous! I baked them at 425° for about 45 minutes and they were nice and crispy. I let them cool a bit and poured the sauce over. At party time we reheated them and they were perfect. Thanks so much for posting this, Maggie!