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doesnt say what temp to cook at, so not helpful
Hi, Bekki! This recipe is cooked under the broiler, which doesn’t have a specific temperature! If your broiler has both a high and low setting, then broil on high. Enjoy!
I am about to make these – is there any modifications if I am only using drummies instead of wings?
Hi Annette, you mean the drummettes? Since they are half of the wing I don’t think you’ll need any modifications to the recipe.
Great recipe! I added rice vinegar and hot paprika to the recipe! My family loved it!
These were excellent! I modified just a little, but the instructions were spot on!!
((My modifications:1. Double the sauce, save 1/4 cup instead of 2 tbsp,2. sub a few dashes of hot sauce for cayenne pepper,3. sub my favorite “buffalo” sauce for the hot sauce))
Love this recipe. And it’s so simple and easy to make unlike other recipes I found online. Was a big hit at my party. Everyone wanted the recipe. Better than what I could have gotten at takeout. Doubled the recipe and added a crushed garlic clove and some vinegar to the hot sauce but otherwise followed the recipe.
I sauté a couple of minced garlic cloves and add them and a tablespoon of brown sugar to my sauce. This make the sauce sweet and savory! Plus, I like the little pieces of garlic in the sauce. It gives it a little extra texture and flavor of course.
I tried these and they are actually quite good. However, the small amount of sauce will not suffice to use both as a marinade and a basting liquid. So I found out the recipe is fixed if you baste the wings first in a mix of sauce and water and then grill them for 10 minutes. Really tasty treat.
Could I use Chili Powder instead of the Cayenne Pepper? I don’t have the Cayenne, so would the taste be too different or disgusting??
Why don’t you it and see if you like it with chili powder? If you do try it that way, please do let us know how it works out for you.
if you want chili flavor, then yes. Otherwise cayenne will not add any flavor, just heat
I used a habanero hot sauce so I decided to half the amount and make up for the missing liquid by adding 2tbsp of Worcestershire sauce. They turned out divine.
An alternative to bleu cheese: mix 16 oz. jar Caesar dressing with 6 oz. grated Pecorino Romano cheese. I’ve never really understood the concept of dipping wings which are already prepared with sauce into dressing – the dressing seems better intended for celery.
Just made these wings, and will now stop looking for good buffalo wings recipes…everyone in my house loves them. Best part is they are simple and quick to make. This recipe will now be party of my home-made take out night. which is home-made pizza, home-made fries, and now home-made buffalo wings. So much cheaper and better for you than actual take out!!! Thanks Kim
These are the best wings ever! My husband requests for every Saturday game day at our living room tailgate parties!
So I have made these wings before and I don’t broil them, I just throw them on a baking sheet and cook them but I can’t remember the temp. Does anyone know what temp to put the oven at and how long to bake them?
The recipe works great!! I enjoyed. First timer.
I have eaten at the Anchor Bar many times and love the wings. I have also cooked them at a bar and at home. I am in B.C. right now and there are no Buffalo wings anywhere out here.
I make mine by: deep frying my wings.
My sauce is Frank’s Hot Sauce, butter and a small amount of brown sugar.
Serve with sour cream and blue cheese. YUM
Made these tonight, as my fiance LOVES wings, and since it’s the Superbowl, I figured we would give it a shot. They came out SOOOO good! Not crazy hot, but enough kick to know they were hot wings. We made a tiny bit extra sauce to throw on at the end, as the 2 tablespoons didn’t seem like enough to cover 18 wing pieces. Worked out perfectly!!
I’ve been making these since 2009 Super Bowl. They are sooooo good!! Don’t change the recipe! Make it as is!
Having lived in Buffalo most of my life and worked at a very famous restaurant there (not Anchor Bar) I can tell you that these are not buffalo wings. Feel free to call them hot wings or something, but there’s for sure not paprika or other spices in them; and you missed one of the most important ingredients. Don’t be sad though, everyone does.
What’s the ingredient??
I’ll bet my car that it’s white vinegar. That’s where that beautiful sinus-searing aroma comes from, when you lift the styrofoam carton for the first time and wing steam blasts you in the face.
Celery salt! Vinegar is DEF a “not-so-secret” ingred.
I didn’t have to wait until 2006 to discover Buffalo’s Chicken Wings. I had them for the first time at he Anchor Bar in Buffalo in 1982, after Craig Clairborne’s rave review in the Sunday New York Times.
My husband and I fell in love with them right then and there! My 3 grandchildren adore them. I adopted Claiborne’s method of baking them rather than frying them. It’s more authentic. I am of French descent and I had a French restaurant in Manhattan where I served them. They were very popular.