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These Buffalo chicken wings are baked with a mixture of hot sauce, tomato sauce, chili powder, and cayenne. You’re in for a nice, spicy bite!
Ingredients
- 20 chicken wings, split and tips discarded
- ½ cup butter, melted
- ½ cup red pepper sauce
- ¾ cup tomato sauce
- 1 ½ tablespoons chili powder
- 1 teaspoon cayenne pepper
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bake wings in the preheated oven for 30 minutes or until cooked through and crispy.
Step 3
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder, and cayenne pepper. Mix together.
Step 4
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce the oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
Tips
Vary the seasonings to your liking.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 406 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat18g | 90% |
| Cholesterol113mg | 38% |
| Sodium1224mg | 53% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein18g | |
| Vitamin C26mg | 132% |
| Calcium33mg | 3% |
| Iron2mg | 10% |
| Potassium378mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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I made this for a party I was having and they were a BIG HIT!! My children, ages 7 and 9, couldn’t get enough of them. In fact, they finished them off for dinner! I used a bottled chicken wing sauce for the “red pepper sauce”. I’ll definately be making these again.
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First I followed this recipe to make the sauce, but it turned out to be too hot to handle… So I added some honey, and actually the honey made the sauce very tasty without losing its spiciness!
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Excellent Recipe! My husband loves hot, hot, hotter. I added crushed habanero peppers for an
extra kick. -
Great recipe. I made these for an appetizer party, they were gone before anything else. I would definitely make these again.
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This is great! Flavor is what I expected it to be, delicious…
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This was good and easy. I followed the recipie exactly. For the hot sauce, I used Franks Hot Sauce. After everything was done,there was sauce left over. I think that it could have been more spicy though; I did not even break a sweat or my mouth and lips never burned (Bahhh!). Next time I’ll add one teaspoon of chili paste and a little more cayenne also I might mince some garlic and heat that with the sauce for a bit. Of course, I used blue cheese. Also, I left the chicken wings in the oven for about 45 minutes turning them once (I could have even left them in longer though for extra crispyness). 30 minutes DOES NOT get them crispy.
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We don’t have children but I have to let you know that I am making these for the second time. What a great recipe. The only thing I can say, and I’m not complaining is that they were a little too hot the first time, but the flavor is excellent. Also, I like the idea of baking the wings first then seasoning. My first time trying “hot” wings. Sure beats buying wing from the supermarket. My husband absolutely loved them and he is definitely my best “critic”. I mean that in a very positive way. Thank you Walt!!!
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From the “inventor”: The ingredients are key… allrecipes didn’t mention my notes (if you want to taste them the way I intended). Instead of “3/4 cup tomato sauce”, use 1/2 cup plus 1 tablespoon “no salt added” tomato sauce (proportion is critical), Franks Red hot cayenne sauce (nice vinegar/pepper balance), Tone’s Chili powder (seems to have proportionally less salt than average). I usually deep fry the wings for 10 minutes. Baking is lower fat, but 30 minutes is a probably a little too short. I like spicy food, and with the called for 1 tsp ground cayenne with the other proportions gives a good “bite” IMHO. Hope you all enjoy… thanks for the nice comments!!!
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I will be cooking the wings again for my family. Easy to cook in oven and great texture. The only things I chaged- oil both sides of wings while on cookie sheet, 1-8oz can tomato sauce, just 1tbs. chili powder and no cayenne. The 8 kids loved the wings and my husband just add more hot sauce.
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These are SOOOOOOOOOOOOOOO good! I could live eating just Buffalo Wings. I added some honey, worchestershire sauce and chili sauce to the mixture to give it a sweet and spicy taste.
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These were very good! I would make them a little spicier next time, though.
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This was excellent. I cooked the wings 45 minutes at 400 degrees and after dipping in the sauce , put them back for 15 minutes at the same temperature. This made them crispy (but still not as crispy as the ones that are deep fried but we try to watch our fat so we settled for this). I usually buy the baking bags with the seasoning in them specifically for buffalo wings but this was much better and less expensive. They were very spicy but not unbearably so.
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I made this for a bunch of guys watching football. They were gone in 10 min. I fried them for 10 before the first bake. Let sit in dressing for awhile. I added honey and reduced the tomato sauce to 1/2 cup.
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I added a little more cayenne to these to kick them up a notch and they were quite the hit! My 20-something brother had such a messy face and hands from scarfing these down! Excellent recipe — just add enough heat for your tastes!
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Neither me nor my boyfriend cared much for these wings. They took twice the amount of time to cook and the chili powder gave them a weird flavor. I will search out a recipe that has the traditional vinegar/red pepper sauce base and not make these again.
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I did not care for these at all. They had too much of a buttery taste for me. My husband ate most of them but agreed that he’d had much better. Will be looking for a better recipe to use as we are both wing fans.
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I added a little brown sugar to the sauce and grilled the wings on my outside grill and my 10 yr. old daughter thought they were the best.
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My family made this, and we loved it. We ended up baking the wings for 45 minutes the first time, and cutting down a little on the tomator sauce, but they were very good.
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This recipe was great, the wings really were like those i have had at resturants! I never thought to use tomato sauce in the wing sauce, I thought it would basically water the sauce down, but it did not. I might add more spice next time though, I like it hot!
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For those who thought there wasn’t enough vinegar taste, I have a suggestion, Frank’s Hot Sauce just came out with sauce flavored for Buffalo Wings. If you use this as your red pepper sauce…you will get that vinegar taste you love! Great recipe!
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I JUST CANT FIND THE PERFECT WING RECIPE..IM LOOKING FOR SOMETHING LIKE BUFFALO WILD WINGS AND I JUST CANT FIND IT…I GUESS I WILL KEEP TRYING…THESE WERE OK…IM JUST REALLY PICKY ABOUT MY BUFFALO WINGS
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Follow the orignator’s comments. It is excellent
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These are a great alternative to deep frying wings. Be sure to read the review from the author, Walt and follow his directions in the review. The recipe makes lots of sauce so I double dipped (coated all of the wings once and then started over and coated again) the wings after cooking at 400 for 45 minutes. Cooked the coated wings for 15 minutes at 400 and then put under the broiler for about 4 minutes to give them a crisper coating. Be very careful if you broil them they will burn quickly so watch them carefully.
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Awesome recipe! It came out perfect. Hot and spicy, but not overkill. My husband loved these! I will definately make these again.
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When I made this sauce it tasted a little too much like tomato sauce, so I added 3 tbsps. of Balsamic Vinegar, and it came out amazing. It was a big hit with everyone!!!
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DELICIOIUS!! This is THE BEST Hot Wing recipe!!! You’ve got to try it….easy to put together, better than fried. Don’t add the cayenne unless you want your eyes to water…..it’s got plenty of kick without it – too much for kids unless they’re used to it. I still can’t believe how great they were – definitely going to make it again this weekend!! Thanks Walt!!
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Excellent!!!! However, I did change the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce, 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. Baked in preheated 400 F oven for 45 min – dipped in sauce which I boiled over med. temp for 5 min.; replaced on clean 11 x 17 pan, baked add’l 15 min, Dipped again in remaining sauce, baked for 10 min. Then removed from oven and the meat was sooooo tender! (Probably should bake on a broiler pan to keep as much fat separated from chicken to make crispier) But loved it – all my guests raved and asked for the recipe! Hurray for a tasty buffalo wings that you can bake and not have to fry! Thanks for all the reviews who contributed to the outcome of this recipe!
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Absolutely awesome! The only things I did differently was putting in 1/2 of a small can of no-salt added tomato sauce, throwing in garlic in the butter when I melted it and spooning extra sauce on the wings after I placed them on the pan. It has a ton of heat so watch out! 🙂
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Delicious!! I used closer to 2 Tablespoons of chili powder and baked for 45 minutes before dipping into the sauce. I recommend baking them with the sauce until they are the consistency that you like. A little longer than the recipe calls for – at a higher oven temp if you want them more toasty looking. This was my first attempt to make hot wings…..and I had to make them every week for over a month – my family loves them. Tastes as good as fried – but much healthier!!! Thanks for a great recipe!!Update 10/08 – If you’d like more of a coating on the wings, toss them in a mixture of flour and garlic powder in a ziploc bag until coated. Layer in lightly sprayed baking pan and spray lightly with Pam or drizzle with melted butter/margarine. Bake until browned and then baste or dip into sauce – cook until desired crispness. This is still the best HW recipe, either way!
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I thought these were great. I did bake at 400 for 45 minutes, then at 250 for about 10 minutes after adding sauce. To make sure they were crispy I broiled them for the last 5 minutes.
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My husband lives for hot and spicy … he loves these! I did change it some … I added more chili powder and cayenne pepper . I made a half of batch the first day … the sauce didn’t seem to coat real thick . I had the remaining sauce in the fridge overnight to make the rest the next day … after being in the fridge overnight the sauce was MUCH thicker and coated very nicely , so from now on I will mix the sauce a day ahead . Also my husband said they were not ” messy ” enough for wings so I actually dipped them one more time when I took them out of the oven … I got a thumbs up on the recipe after that and it has now become the one I will always use for his wings
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Excellent Buff chicken wings! My first time making them, and this was a good recipe. I cut back the tomato sauce to 1/2 cup. I used franks original for the red pepper sauce as recommended. Also, didn’t have any cayenne pepper, but they were still great and still had zip.
I like that they are not deep fried.
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First time I ever made these. Did half by baking and the other by grilling. Baking is totally the way to go. Used only drumettes. Baked the wings for 30 minutes at 400 (using the broiler pan to drain the fat) and after 30 minutes basted with the sauce. The sauce: omitted the tomato sauce and used hot wing sauce (Wing-Time), garlic and butter. Also added in the cayenne pepper and chili powder (Also added in 1 tblsp Chili Garlic sauce which they serve at Thai restaurants). Mixed with a wisk. We like it very spicy, lips are still burning. Cooked for 5 minutes more, added another layer of sauce, cooked another 5 minutes at 300. Then used the leftover sauce for dipping (if you dare) and cut up some celery and added ranch dressing.
Very good! -
A fairly delicious recipe! I followed the recipe pretty much except I baked the wings for 45 minutes instead of 30 and I used Trader Joe’s Jalapeno hot sauce (my personal favorite!) instead of Frank’s Red Hot. It had good bite and the wings cooked well which was a bit of a surprise (I usually deep-fry my wings). A good way to keep a little fat out, but still making it moist and tender. The sauce was terrific. I never would have thought of mixing spicy tomato sauce with butter and hot sauce. It wasn’t exactly what I wanted, but I may try this again. I think, though, I will bread the wings with some flour and spices next time. There’s something about the taste of plain wings that are cooked or fried without any spices, marinade or sauce that I don’t like. That is the only fault of this recipe. Otherwise, I would have given it 4 stars. If you’re not as picky about that as I am than give it a try!
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I never write reviews but I thought these wings were fantastic! I followed the recipe pretty much exactly, using Franks Red Hot as the submitter suggested. I used all drumettes,and I might add that the sauce was enough to do an entire frozen 4 lb bag of drummettes. My only regret is that I only did 24 drummettes instead of the whole bag. We easily could’ve eaten the whole bag–once thawed and cooked they shrink a lot. I did follow another person’s advice and after the frist 45 min bake, I dipped them in suace and placed in a clean dish for the remaining bake time. I served with celery, ranch dressing and cornbread. I will be serving these a lot! Thanks!
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These are easy to make. I brought them to a party and everyone kept asking for the recipe. I didn’t change anything to the recipe either. That’s pretty good for me. This one’s a keeper!
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This sauce is GREAT. We chickened out and didn’t put as much Cayenne pepper in as the recipe called for. Next time I make them I will really spice it up. These are EXCELLENT!!
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awsome wings, we added garlic to the sauce, and grilled them…….
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Made these for Superbowl Sunday, and everyone enjoyed them. Doubled the sauce and ended up with too much. They are not hot at all, so if you like your wings hot this is not the recipe for you.
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I didn’t use the wing sauce listed here, as the one I made had simply hot sauce, butter and a mad crazy amount of habernero and jalepeno peppers that I pureed in the blender. Yes… It was ravagingly hot. I was looking for a baked wing recipe and this worked quite nicely in that respect. It’s hard to take deep fried wings to someone elses party so the baked wings worked perfectly. I just brought them in a 9X13 dish with saran wrap over the top and dropped them in their oven when I got there. Came out perfect. Will do this again. Thanx
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We made a variation of this for Superbowl and it was fantastic. First I hate to fry foods so we baked them.
I marinated them in the ingredients listed minus the butter overnight. I baked them about 50 minutes then dipped them in more hot sauce. They were devoured. Nice flavor and moist. -
Extraordinary!
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Needed broiling time, rather than setting time under temp. 250 oven. Wings were absolutely delicious, but were a bit soggy. After dipping, broil for a couple minutes on each side.
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Great wings! My only change was that I used chile sauce instead of tomato sauce. My husband and son loved them.
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I made these for a guy that never thinks anything I make is hot. HE LOVED THESE! I even saw him downing several glasses of milk afterwards! These wings were tasty and pretty easy to make. The longest thing thing was cutting the wings apart. But you wouldn’t need to do that, you can always buy them pre-cut. However, I saved a $1 a pound cutting them myself!!
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Delicous and spicy!
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These were really good! I omitted the Tomato Sauce because I didn’t have any, and used Texas Pete instead of Franks Red Hot because my husband prefers the taste of Texas Pete. These are such a great alternative to the greasy fried wings, are heck of alot less mess and the texture is very close to fried! I will be making these for superbowl! Thanks!
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I made these for a party and they walked a perfect line between spicy but not too hot. Easy to make, don’t rush the cooking time, make sure the wings are cooked long enough. Excellent taste!
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The best! Decreased the butter to 1/4 cup and it was still very good. Thank you, Walt, for a fabulous recipe-nice and spicy!
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Very yummy with the perfect amount of “spicy” for wings!
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These were delicious! I hate frying so I loved that these were baked. As many others had suggested, I baked mine longer, about 50 minutes, before dipping them into the sauce. I doubled the amount of hot sauce (Frank’s) and these were gobbled up at the New Year’s Eve party I took them to. Thank you, Walt!
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Awesome! Thanks Waltdoud for posting your exact recipe in the reviews. These wings are by far the best wings I have tried in a long time!
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I made these for New Year’s Eve using the no-salt added tomato sauce. Very easy compared to another recipe I’ve used. I thought my wings were a little big, so I had to bake them longer than the recipe said. I also didn’t bother to trip the wing tips and had no problems with them burning. The kids loved the spicy bite! I’m sure we will make them again.
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Wonderful Wings!! I did many of the suggestions as well. Cooked for 45 min., used chili sauce instead of tomato sauce, used only 1/4 cup melted butter, oiled both sides lightly before baking, added about 1 tbsp honey as well to the sauce, used Franks pepper sauce and I used a clean cookie sheet for the second baking and broiled for about 5 minutes at the end. These were very easy to make.
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Totally Awesome….. I followed the recipe from the inventor recipe… used Frank’s hot sauce and only 1/2 cup and 1 tblspn of tomato sauce. Did everything else the same and they were fabulous. We deep fried our wings and then I coated them with sauce and put them in the oven for 2-4 min under the broiler. They were the best!!!!!!!!!!! Will definately make these wings again… Loved them thanks for the recipe
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WHO would have thought of using tomato sauce on hot wings??? This recipe was excellent. I used a can of tomato sauce instead of 3/4 c. I used some wings that I had overcooked the day before. I heated all ingredients in a big pot and then added the wings. I coated all the wings and then I served them. I did not put the wings in the oven after coating them with the sauce. FYI using a can of tomato sauce tends to make a thicker sauce. My dry overcooked wings were very good after I coated them in this sauce. I did not taste a tomato flavor at all, which was great, because I’m not a tomato fan. I will make this often and use maybe a 1/2 c of tomato sauce with more hot sauce. Oh and I only used 2 tsps of butter. Thank you for this recipe.
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This was excellent! I didn’t find any wings at the store so I used legs instead and they still turned out great! Because of the size difference, I baked for about 10-15 longer.
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We enjoyed this recipe during SuperBowl XLII…Everyone Raved! Thanks for this keeper.
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I didn’t change the recipe at all and it was fantastic. I’m excited to make this for my next get-together with friends. Of course, any time you make chicken with the skin on (as wings have) it’s going to be a greasy. However, I love this indulgence that is better than deep fried wings without much difference in taste. Update: I tried further cutting down the grease by putting the wings on an oven-proof “cooling” rack, and put the rack over a pan with sides. That way the grease dripped off as the wings baked. It’s the only way I’ll bake wings now.
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UPDATE: To cure the swimming in grease problem, try what I do: first, cook the wings on your broiler pan (or any other setup where the grease can drain off,like a cooling rack over a cookie sheet), then after dipping in the sauce, cook again on a foil-lined cookie sheet to save some messy clean-up. As you can see from the picture, they come out very crisp with absolutely no greasy mess. This was my first time making hot wings. They turned out so great I had to submit a picture! I followed Walt’s suggestions from his review, using Frank’s Buffalo wing sauce and exact tomato sauce meas. I also added a bit of honey, garlic and onion powder and doubled the chili powder. Next time I will make sure to have cayenne on hand to turn the heat up a little. 2-1/2 lbs of wings were gone in 20 min and there were only 3 of us eating them!
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great we all love them but i added tobasco to make it hotter
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Very good. I used this recipe as the basis for some chicken strips (I alter most of the recipes to what we have in the kitchen). I’ve never used tomato sauce before, and I was a little concerned that the sauce was going to come out, well, tomato-y. It didn’t make it taste that way at all, and it did bulk up the sauce, so we didn’t have to use as much hot sauce but somehow the spice was still there, even before I added the following spices: Cavender’s Greek Seasoning, black pepper, minced jalapenos, and garlic powder, as well as the butter, hot sauce, chili powder and cayenne that the recipe calls for (sorry, I didn’t measure anything). It turned out very spicy, and all of our guests loved it. We are going camping this weekend, and a friend of mine requested that I make it and bring it. He said “We’ll put it on something. We’ll just dip chips in it if we have to”.
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A good recipe to go off of! I followed it exactly the first time (with extra spicy Frank’s), and it was delicious! However, I would like it more spicy. It seems like it can be easily modified, so I think next time I’ll try saut?ing some garlic and peppers in the butter.
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I made this for 50 people and about 10 of those people were seriously raving about the wings and asking me for the recipe. It was great because they werent deep fried and everyone still loved them. I added a couple of things but, it was relatively the same. Just fresh garlic in the sauce; the red rooster garlic chili sauce as my hotsauce; and thats about the only difference!
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My husband is quite particular about his buffalo wings. Tried this recipe, and he loved it! Said, “This is just like I like ’em!” I did substitute olive oil instead of butter since I had used up my butter in baking.
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Our family loved this recipe. Four teen aged boys devoured this!
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I loved this recipe and has a very unique spicy flavor that isnt over the top.
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this recipe came out ok. could have been better. i really wanted the flavor to soak through the whole wing. The baking tray was also very full of fat when it was time to take out the wings to coat with the sauce, and i believe that may have affected the taste of the wings too. Next time, i could probably wipe out the tray before putting back the wings on to bake.
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AT THE TIME THAT I MADE THIS RECIPE WE WERE BOTH SICK. WHILE WE BOTH ENJOY INCREDIBLY SPICY FOOD, THIS RECIPE IS SO HOT THAT IT CAN’T BE EATEN ENJOYABLY. YES I UNDERSTAND THAT YOU CAN VARY THE INGREDIENTS, BUT THEY SHOULDN’T HAVE TO BE MODIFIED THAT MUCH.
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These turned out well! Spicy, but good. I added a bit of BBQ sauce to the sauce mix, and finished them on the stovetop to sort of caramalize them.
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Delicious! I was looking specifically for a wing recipe with no sugar. This one is so good.
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These were the best Buffalo wings I ever made! My entire family loved them! I took the advice of “Ladybug” and coated the wings in a mixture of 1/2 cup of flour and 1/2 tsp. garlic powder. This worked great in keeping the wing sauce nicely coated on the wings. I also took the advice of a reviewer named Jen and used half the butter and added honey (3Tbls.) to the sauce mix. I only used 1/2 tsp. cayenne pepper and I’m glad I did because it was just spicy enough without being to over-powering. I didn’t have any problems with too much grease in the pan after baking the wings. I baked them on parchment paper for easier clean up. The baking temperature and times were perfect. I served the wings with “Ranch Dipping Sauce” a recipe from this site. I’ll be making my wings like this from now on!
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Coating the chicken with a mix of 1/2 cup flour & 1/2 teaspoon garlic powder worked well and is worth doing. The original recipe yielded twice as much sauce as needed. Even with applying only half the sauce, using parchment paper and cooking longer in the last step than called for, the wings were still wet. Note that the wings are even better on the second day!!!!
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Ok update. These wings are awesome! We have made them many times since my last review and I wanted to make sure people know they are the bomb. We use Hot Mexican-style chili powder and I think it adds a smoky flavor to the wings. These are incredibly easy to make and are so good and what a change from straight buffalo sauce!
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the best buffalo wing recipe i have tried. a definate keeper.
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hubbie made these using legs instead of wings, but loved every bite of them. i’m sure he will want them on a regular basis from now on.
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These buffalo wings are worth making. Even though they are super hot my family and myself love them!!
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They didn’t get crispy at all and the sauce was horrible. Big waste of time and money. My lesson here is if I want chicken wings, go to a restaurant!!!
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Thought these were good and not too spicy. For a real BUFFALO wing taste however, you’ll need to add FRANKS hot sauce as the wings originated in Buffalo and that is the most important ingredient!
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Not bad, we enjoyed these. Definitely needed extra sauce for dippin. Yummo…
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These chicken wings were sooooo good!! I made them for Superbowl- never made chicken/Buffalo wings before. They were pretty easy and turned out great!! They were a big hit!! I took the advice of previous reviewers and threw the wings into a bag with 1/4 C. flour and a little salt and pepper. I prefer a little breading on Buffalo wings. The sauce is really flavorful! Thanks for sharing!!
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I made these for Superbowl Sunday and my teenage daughter and husband licked their plates clean!! They are spicy but VERY GOOD… get out the ranch and celery.. In fact they have been begging me to make them just for the heck of it. Thank you for a great recipe
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Very tasty. Halfway between a buffalo and barbeque. My wife was a little light on the cayenne but this was a great wing even mild, and would be terrific with some kick. Update Apr.18: Had some sauce leftover and kept it frozen for over a month.Thawed it and followed recipe.My husband found them spicier now then when I had just made then originally.So from now on, I will make the sauce a week in advance so that all the spiciness blends in and intensifies.
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Fabulous and not fried!!
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Good. I liked the convenience of baking. I sprinkled salt, pepper and garlic on them and then baked for 45 min at 400 as suggested by others, dipped them in the sauce, baked for 10 more min, basted again and then broiled them for 5 min at 425. My husband said they were cooked perfect. I didn’t care for the tomato sauce in the hot sauce. I will leave it out next time. I make some with buffalo sauce, also some with BBQ (bottled), and some with Teriyaki (also bottled)for my kids who can’t take the heat yet. I also bake mine on the broiling pan with a little water in the pan. It makes clean up much easier, dripping don’t smoke and burn.
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Oven broiling is definitely the way to go. I used Frank’s Buffalo Wing sauce, butter, crushed red pepper and lots of dashed of Tabasco sauce. It was not as spicy as I would have liked. I will make again and follow the recipe exactly and see what happens.
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First off, thank you WALTDOUD for a clarification of your recipe. While good to begin with, it is much improved with the change in the amount of tomato sauce and with the 10 minutes frying. I had just sworn I would never use this site again because too many 4 1/2 star+ recipes have turned out terrible. But this is such an exception. I use Hill Country Chili Powder purchased from the site Spices, Inc (I hate that McCormick’s stuff) and left out the cayenne pepper. Wow were these good. I’d hate to tell you how many wings they each polished off – oink. They are ready to forgive me for for feeding them another recipe from this site. Don’t get me wrong – I have found some really good recipes here but I have had way too many failures.
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Very good. So I’m in a major health conscious kick (I know…what am I doing eating chicken wings, right? Can’t help it. Love them too much!). I made these with 3/4 cup of Frank’s Red Hot sauce, 1/2 cup tomato sauce and 1 tsp of cayenne. No butter. You know what, I didn’t miss the butter at all. Not one bit and trust me I’m a latherer of the butter on all things (or I used to be). I cooked the wings for 50 minutes at 400 degrees. Turned out really nice. Then I tranferred them to a cookie sheet and slathered on the hot sauce mixture. Cooked them for another 5 minutes, turned them over, slathered on more sauce, cooked 5 minutes on that side and repeated process one more time. Finally to crisp them up, I turned on the broiler for exactly 7 minutes. AWESOME!!! Thanks for the fantastic recipe, Walt.
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Very good wings! This recipe is perfect!
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I followed the “inventor’s” comments below and was very happy with these wings. I will probably add a bit less spice next time as they were a little too hot for some of my friends. I love that they are baked and have no flour as I am gluten-free. This was my first attempt at hot wings and I was very happy with how they turned out!
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Baking the chicken wings ahead of time, really gives it a yummy flavor. I stopped doing the hassel of cutting the wings myself, (my hands kept cramping), so I buy the precut wings from Costco. Crock potting the wings really helps to bring out that spicy yumminess.
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Loved it
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was tasty
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Good recipe, but the cooking time was almost double. I may have had too many wings on the cookie sheet. I neven use the Broiler because I didn’t like the color. Will try it again.
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These were the best! This was my first attempt to make chicken wings. I did not enjoy cutting the wings apart so next time will use precut wings. Aside from that it was so easy and so delicious! I made them for my family for a football game snack and we devoured them. Will make again and again!
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Entirely baked the wings on broiler pan (at about 375 degrees for around 40 mins) before applying buffalo sauce. Dipped the now crispy wings in sauce and returned to 350 degree oven, and basted on another layer of sauce 7 mins later. They were GREAT!!! Not soggy or greasy at all and still finger licking delicious. I did have to add more cayenne though, I prefer a much spicier buffalo sauce! 😉
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These tasted amazing and were very easy to make. Rave reviews all around!
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If you like CHICKEN and you like HOT SAUCE then you’ll love this! Extrememly quick and easy!
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First time making chicken wings and I am glad that I finally did it! These were really good. I had a bag of meijer brand frozen chicken wings that I thawed out and patted dry. I did bake them at 400 and they got done really fast. They didn’t get as crispy as I would have liked but they were still very good. Just used bottled frank’s red hot wing sauce. Great recipe.. Thank you
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Definitely a 5 star – hubby loved it and will be making again. Thanks Walt for this great recipe. I did change the tomato sauce as you suggested and added a little chili garlic sauce. Great meal with celery and ranch dressing plus potato salad.
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