Speaking of photography, if you want to grow your food blog fast, there is no better way out there right now than getting your photos accepted by Foodgawker and/or Tastespotting. If you have tried and been rejected, don’t give up! And don’t be bitter – get better! Nobody wants to hear you whine (on your blog, twitter, or to anyone else who will listen) repeatedly about how they only accept a certain type of photo, or from certain blogs, or whatever it is you tell yourself to soften the blow of their rejection! I’ve been rejected so many times I’ve lost count!!! I STILL get rejected way more often than I get accepted – especially by Tastespotting!! But when I do make the cut, my blog traffic spikes dramatically. We have a love/hate relationship (love to get accepted, HATE to get rejected!), and I credit their exposure for getting me to this point so quickly. Though I have cussed them out mentally many, many (many many many many many…a LOT ok?) times, I’m grateful to them both! So work harder, learn the basics of lighting and exposure (again, Plate to Pixel people!) and keep submitting! Oh and do yourself a favor and pore over the submission guidelines and do your research! Sarah G. over at Tastespotting finds photos of half eaten food gross, hates cilantro, and won’t accept your photo (even if it’s amazing) if your post is boring or too personal (Uh oh, this post is toast! ha ha!!) (see Sarah, I have been paying attention!) Keep abreast of what’s trendy or popular and blog about it – it will raise your chances of getting accepted by a lot!
And so I’m finally moving on to the food which is why most of you are here! Sorry it took so long, guess I had a lot to say today! If this is your first time here I swear I’m not usually quite this wordy! But cut a girl some slack, it’s a big day for me! So, the chicken wings! Who doesn’t love them?? Nobody I’ve ever met that’s for sure! And since it’s playoff season and no Superbowl party worth attending is without a big platter of wings, this seemed like as good a time as any for this recipe! There are a million delicious variations on chicken wings but since I’m doing low carb this week I kept it simple and sugar free – though a sticky, sweet, teriyaki chicken wing is hard to beat! The classic buffalo wing (at least in CT where I’m from) is generally Frank’s red hot sauce and butter. I added a quartered habanero for more heat but that was my only flavor enhancement. One thing I don’t do is deep fry my wings. It’s completely unnecessary in my opinion. There is enough fat in the skin and wing to fry itself when you bake it in the oven.
The trick is to bake them with no sauce first until they are crispy and cooked through. Then a bath in the sauce and back in the oven where they will get nice and crisp and the sauce bakes on – yum!. There isn’t much worse than a soggy chicken wing. But if you put the sauce on while they are raw and then try to bake them, by the time they get crisp (if ever) the meat will be completely dried out and barely palatable. So bake first, then sauce, then bake – repeat if you like them really saucy! And another thing – do yourself a favor and don’t pay extra for the bags of frozen winglets! Fresh wings are cheaper and all you have to do is make two cuts per wing to get the same product! Cut off the tips (I use them to make stock) and then cut through the joint to separate the “wing” from the “drumette.” It’s cheaper and better quality than those freezer burned thingy’s they sell in a bag!
Classic Buffalo Wings
Print Recipe
Pin RecipeIngredients
- 4 to 5 lbs of fresh chicken wings
- 1 lrg bottle of Frank’s Red Hot sauce
- 1 stick of unsalted butter
- 1 habanero, seeded & quartered (optional)
Instructions
- After you trim the chicken put the pieces onto a cookie sheet (preferably foil covered, it took me forever to scrub mine clean last time!). Bake in a 350 degree oven for about 30 minutes until golden and crisp – longer if you like them really crispy.*
- Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
- Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet – back in the oven for another 30 minutes or more.
- If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive.
- Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom!
Notes
*I seasoned mine with salt and pepper before baking and the finished product turned out a bit too salty. I didn’t use unsalted butter which may have been the problem. So if you season them before baking, use a light hand with the salt and make sure you use unsalted butter in the sauce!
- Category: Appetizer
- Cuisine: Chicken
817
Eva says
June 17, 2019 at 8:07 amOne thing I would recommend for crispier skin would be to toss the wings in one tsp. baking powder then let the wings air dry in the fridge, uncovered for 8 hours to overnight on a grate set atop a baking sheet. Then follow the recipe as listed. Makes for super crispy wings- almost as if they were breaded and deep fried!
★★★★
AnneM says
January 1, 2019 at 1:07 pmGreat recipe and yummy. However I have a recommendation. Do NOT line the pan with foil, use parchment paper instead. With foil, my wings stuck to the foil and when I tried to move them, the skin got stuck and parts of it tore away. I switched to parchment paper and no more sticking and losing part of the skin on them.
★★★★
Doris Brennan says
December 3, 2018 at 9:41 amomg…. wings are my favorite fall back low carb/keto food. I love them!!! :)
Doris Brennan
★★★★★
Anna S. says
November 24, 2018 at 9:11 amSuper easy, healthy and delicious! I used parchment paper on the tray and cleanup was a snap. Will definitely be making again!
★★★★★
Susan Johnson says
October 6, 2018 at 6:27 pmI am on day 6 of the egg fast and I am down 6 lbs ! After a stall of several months I am thrilled and that I found your post about the egg fast. Thank you so much for the menu and all the recipes ! So the classic buffalo chicken are next up and I have a question , has anyone baked them using a copper crisper ? I just purchased one , but have not tried it out yet.
Susan
Charles says
August 20, 2018 at 4:15 pmGreat recipe! The only thing us I don’t know the nutrition facts or portion size. It would be great if they included this in all recipes. I use carb manager to track and not having this info makes it difficult.
Debbie M says
September 9, 2018 at 3:51 amI saw a comment left by Sandie back on March 2, 2016 at 11:46 am
Here’s her nutritional content analysis:
If anyone is interested, I logged this into Myfitnesspal and if you use 4# of fresh wings and a 12 oz bottle of Frank’s Red Hot Sauce, allowing 1/2 a pound per person, the Calories per person is 521 with 0 (zero) carbs and 1881 mg of sodium. If you use 5 pounds of wings, the sodium count comes down of course. I have a friend from England who has been using this recipe for 20+ years and everyone loves it!
Lynz says
October 11, 2018 at 12:30 amHi! If you scroll way back in the comments, the person who wrote this commented saying she eats 6-8 of the wings. Someone else commented saying if you eat 1/2 lb, you will get 0 carbs, 1588g sodium (I believe). Hope this helps. I was wondering the same thing.
Alicia says
July 3, 2018 at 8:06 pmHey guys!
Here is the Nutrition Info relating to carbs I found off of the labels:
chicken wings: 0 carbs
Franks Red Hot Original: 0 carbs
Unsalted Butter: 0 carbs
I made Hot Lemon Pepper, so 1 tbsp lemon is 2 carbs, and black pepper is .1 carbs per tsp.
Loved this recipe, I could never figure out what I wasn’t getting right when trying to sauce without using a recipe, BUTTER – it makes a world of difference!!
★★★★★
Maureen says
May 3, 2018 at 12:18 amI made these last night and they were great. I added 10 minutes at the end and they came out crispy.
★★★★★
Sara says
April 15, 2018 at 11:58 pmHi! LOVING all the recipes I’ve tried. Thank you for sharing your expertise with us!
I noticed there’s no nutritional value on this recipe. Can you post what the serving size is and the calorie count etc? Otherwise I may just eat the entire batch and call it ok😆
Thank you!
Camille Dufour says
July 1, 2018 at 2:56 pmI would love to know the answer to that question!!! Did you get an answer, Sara?
Carrie says
July 15, 2017 at 9:29 amI just found this site as I have only been dabbling in Keto for a while now. I tried another cleanse, but oh boy. Gross and it had tons of carbs and didn’t seem to do a thing for me other than make me sick. So here I am back to Keto and wanted to some sort of “cleanse”. Anyhow, I do not like hot. Can you suggest some kind of barbecue sauce type substitution or something not so hot that is keto friendly. Thank you!!!!
Cammi says
September 2, 2017 at 12:24 pmI’m not Melissa, LOL, but I recommend G. Hughes Sugar Free BBQ Sauce (Hickory flavored is my favorite)!
Mary Prather says
December 13, 2017 at 2:31 amWhere can you find the sugar free bbq source? I don’t like hot stuff
Lonna says
February 5, 2018 at 3:58 pmI have fund it at Wal Mart
Carol says
April 8, 2018 at 2:34 pmI don’t like hot sauce either, so after melting the butter I just add enough frank’s to give it some taste and a little bit of kick. Hope this helps!
Cammi says
October 14, 2018 at 12:21 amWe’re stationed overseas so I have to order my SF BBQ sauce online. I get mine at Amazon or Vitacost. Usually Vitacost as it’s almost always cheaper. I’ve also discovered at Vitacost if I put things in my cart, but don’t purchase right away, usually by the next day they send me a % off coupon, LOL. It’s worked the last 3 time, so great for me, LOL.
★★★★★
Susan Johnson says
January 29, 2018 at 7:00 pmWe toss with olive oil, bake at 425 for 45 minutes or until desired doneness. Melt butter, and in a generous amount of quality lemon pepper, baste each wing twice. These are our go to not hot wings. Soo good
Kay says
June 18, 2017 at 5:44 amLove these buffalo wings. They will go on my menu to have regularly. My husband and I chowed down….at first I could see he was skeptical at being fed chicken wings for dinner. After the first bite, his face lit up! For zero carbs on the wings, these are a no-brainer for a low carb eater. I followed the recipe exactly – when I took the wings out, I wanted a bit more crispiness – I set the broiler and left in for 90 seconds. Perfection! Just a bit crispy, the meat was moist and flavorful. The sauce was a bit spicy, but not too much. Thank you for this recipe!
★★★★★
terri says
June 9, 2017 at 6:46 pmwhat is the serving size and nutrition info for these
★★★★★
Olivia says
March 29, 2017 at 10:50 pmWhat are the nutrition facts for this meal?
Lori Barton says
February 26, 2017 at 10:41 pmI made these tonight for dinner. They were wonderful. I wanted to keep eating them till they were gone, but I finally had to put them away so I would have some left for this week. Thank you for this great recipe.
★★★★★
Lisa says
December 28, 2016 at 2:43 pmWe don’t eat meat on the bone. Can I use chicken breast?
AKM says
January 25, 2017 at 8:38 pmI was hoping someone else would say this! Maybe even boneless thighs for more fat content over breasts?
Cherelle says
November 8, 2016 at 10:49 pmHi Melissa,
I just made these wings this evening. I seasoned my wings with salt, pepper, garlic powder, and cayenne pepper. I then realized that I did not have enough hot sauce! So I improvised by using some barbecue sauce with the butter and used Sriracha to kick up the heat and oh boy were they delicious!! I won’t go back to making regular hot wings ever again.
★★★★
Cheryl says
September 27, 2016 at 2:39 pmcould use chicken legs instead of chicken wings? how many legs can i eat?
Allena says
August 24, 2016 at 10:09 pmI made these tonight! It was my first time separating fresh chicken wings into the style of buffalo wings at restaurants, lol. A bit tedious but well worth it! These were amazing! The chicken just fell off the bone, and the spice was perfect. I’m finding this kickstart super doable- thanks!
Mrs . Harris says
August 13, 2016 at 5:16 pmIt doesn’t say the portion I should eat of these on the first day kick start. Also can I freeze the rest?
Mellissa Sevigny says
August 15, 2016 at 10:32 amOnce cooked I don’t know that they would freeze well, for the kick start you eat until you are full so go nuts.
Poppy says
July 24, 2016 at 6:57 pmLovely recipe, how many serves for this meal?
★★★★★
Alison says
June 5, 2016 at 8:44 pmTried these today and they were yummy!!
Question though. I really hate eating chicken off the bone. Can I make these as chicken strips with boneless tenderloins? Or is there not enough fat in them?
Thanks!
Mellissa Sevigny says
June 6, 2016 at 11:29 amYou can do them as tenderloins Alison – with a lot shorter cook time obviously! You can up the fat with blue cheese dressing or a high fat side dish if that’s a concern! Enjoy!
Kimberly says
May 6, 2016 at 2:29 amMade them today. Delicious!!!! Crispy and the sauce was to die for. After saucing them, I placed in broiler for a crispy skin. Will make chicken tenders next time. Love these wings . 😀
★★★★★
Michele Clow says
April 13, 2016 at 2:23 pmHi. I am starting your egg fast today and was wondering 2 things…1) Do I have to use chicken wings? Could I use thighs instead? and 2) Do I have to eat the snacks if I’m not hungry?
Jessica says
April 8, 2016 at 6:14 pmOMG I made these for supper tonight and they are completely addictive! I couldn’t stop eating them!!!! 😶I know I ate eat too many of them😶
Irish says
March 16, 2016 at 10:40 amI love making home-cooked wings, and I bake them as well. Another method to consider trying – instead of setting the oven to 350, set it to 250-275 and let them bake for a couple hours, then put them under the broiler for a couple minutes to crisp. Follow that with the sauce bath, and you get a wing that practically falls off the bone.
★★★★★
Kelly says
March 8, 2016 at 11:32 amDo you think this recipe could work with regular size chicken legs? Have some on hand and would love to make them buffalo style. Thanks!! I just finished making the truffles. Can’t wait to try them.
Sandie says
March 2, 2016 at 11:46 amIf anyone is interested, I logged this into Myfitnesspal and if you use 4# of fresh wings and a 12 oz bottle of Frank’s Red Hot Sauce, allowing 1/2 a pound per person, the Calories per person is 521 with 0 (zero) carbs and 1881 mg of sodium. If you use 5 pounds of wings, the sodium count comes down of course. I have a friend from England who has been using this recipe for 20+ years and everyone loves it!
★★★★★
Melynda says
February 25, 2016 at 8:53 pmThese were delicious!!! I did have to cook longer the first set to get them brown. We loved them!!! Will definitely be making them again. :))
Gloria says
February 11, 2016 at 6:38 pmGarlic powder,onion powder, peprika then bake.
★★★★★
sindhuliina says
February 7, 2016 at 9:41 pmAbsolutely love this recipe! Specially good on the next day when wings have had time to soak in the sauce. Will make it again!
★★★★★
mandy lebleu says
September 24, 2015 at 11:42 amI love this site! thanks so much.. do you have the nutrition facts for the buffalo wings?
Thanks!!
Modijo says
September 19, 2015 at 7:49 pmI made these wings tonight for some diehard hot wing eaters and they loved them! This will definitely become a football Saturday staple. They loved not having breading on them! Great success! Thank you!
★★★★★
Marike says
September 10, 2015 at 1:48 pmMy boyfriend and I did your Keto meal plans a few months ago and did really well, but got busy and fell off the wagon. Started again today with the three week kickstart to get ready for South African summer. First time making these wings and they were great. I had to improvise with the hot sauce and found a copycat recipe on the interwebs using cayenne peppers. However, we could only find bird’s eye chillies so our chicken was very spicy but delicious. Very happy I read the tip of putting foil on the cookie sheet otherwise I might have well thrown mine out now! Also made my own blue cheese dressing – melted a piece of blue cheese into a splash of cream and mixed it into homemade mayonnaise. Looking forward to continue this journey.
Mellissa Sevigny says
September 11, 2015 at 8:12 amSo glad you enjoyed the wings! I have been on and off the wagon many times and for many reasons – welcome back! :)
Anne says
July 13, 2015 at 1:18 pmI LOVE Buffalo chicken wings, and can eat and eat them. Is there a number of wing pieces that make sense as a portion? I use the larger wingettes & drumettes. Thanks!
Mellissa Sevigny says
July 14, 2015 at 8:55 amI usually eat 6 to 8 pieces along with celery and blue cheese but it’s really different for everyone!
jackie says
December 10, 2017 at 9:26 pm8 was my last one!! I was full and satisfy:) so yummy..I’m on day 6 of your wonderful egg diet and following every step on your menu, so far I lost 7.9 lbs couldn’t be more happier ;)) I was stall for about 3 weeks and really needed some kick! thanks for this blog and your wonderful delicious recipes looking forward for the next soup stall on your blog ;) ….
Betsy says
July 2, 2015 at 3:33 amAny substitute for the hot sauce? I can’t handle the heat but would like to make this with some other sauce without the heat.
Mellissa Sevigny says
July 2, 2015 at 3:36 pmYou can try Teriyaki sauce Beth – totally different flavor and a few more carbs but delicious!
Annette Secoy says
May 22, 2017 at 1:19 pmI was looking specifically for this question and answer! Thank you so much!
Sherry says
April 16, 2015 at 8:26 amMade these wings for a group of my husband’s hunting buddies. What a success!! Not one left and begging for more
Mellissa Sevigny says
April 21, 2015 at 9:05 amSo glad the guys liked them Sherry – we never have leftovers either!!!!
Susan says
March 12, 2015 at 7:33 amThese are better than I’ve ever had in a restaurant!!! I’ve lived outside the US for 10 years now, and one thing I really miss (in addition to Mexican food) is buffalo wings. I was so surprised to find my local grocery store carries Frank’s sauce, so had to make these right away. I loved them!!! I noticed that the store also carries Frank’s Buffalo Sauce, but it has a bunch of unnecessary crap, including sugar and butter flavor, so just using the original stuff and adding butte is the way to go. There’s no way to get habanero chilis here but I find my ‘hot’ taste buds can’t handle much more than this sauce is on it’s own ;-). Anyway, everything I’ve tried on your site is amazingly good, so thank you, and keep up the good work! I’ll have to buy one of your books (or more) :-)
Cynthia says
February 10, 2015 at 10:40 amThese were great! Loved loved loved them! Is it possible for you post the net carbs per serving?
Ann says
January 4, 2015 at 5:49 pmI’m a new fan of yours! I have never made wings beforehand but these turned out fantastic!! I started eating low carb after Thanksgiving, but lapsed over the holidays, and now am starting over again. Thank you so much for sharing your recipes!! It makes figuring out what to eat so much less daunting, and now I have a new favorite recipe!
Marilyn Ketterling says
December 27, 2014 at 2:43 pmMellissa, I have been following you for a few months now, but I have never read this post from start to finish. I enjoyed it!!!! I can’t imagine your pics being rejected!!!! They’re beautiful. You have been a lifesaver for me with wonderful recipes. Right now I need to get back into ketosis so I’m starting the 3 day kickstart. Thank you so much.
Ann says
October 16, 2014 at 10:33 amMellissa, my husband loved these wings! I used an entire bottle of Frank’s to one stick of butter for 4 – 5 lbs of wings. Came out great. I don’t see nutrition information, though, and since I’m counting everything (carbs, fat, protein), it would really be helpful. Thanks!
marshamarshamarsha says
August 21, 2014 at 8:03 pmI thought putting them back in the oven would overcook them, but tried it anyway. WOW! These wings were perfect! Thank you!
Wanda says
August 14, 2014 at 8:54 pmWhat’s the secret to getting the hot sauce out of the bottle?!?!? My arms were totally sore with all the shakin’.
The results were (almost) worth it…although I doubt I’ll make them again unless there’s an easy way to get at the sauce
Mellissa Sevigny says
August 16, 2014 at 8:52 amThere is usually a plastic cap on the top with a small hole in it to keep it from pouring out – I pry it off and just pour it into the pan. Hope that helps, at least you burned some extra calories lol!
Wanda says
August 16, 2014 at 8:43 pmThanks, Melissa..will give it a go again next week. Another question: Do the 6-8 wings include the drumbeat the?
Wanda says
August 16, 2014 at 8:44 pmDarn spellcheck…that should have been drumette!
Mellissa Sevigny says
August 17, 2014 at 7:47 amYes, it would be pieces I guess, each “half” of the total wing considered one piece.
Wanda says
August 17, 2014 at 12:40 pmOkey dokey…I guessed right then!
Marie says
June 24, 2014 at 1:49 pmHi! I see a few other people have requested the nutritional info on this recipe, so I don’t think I’ve overlooked it. I’ve searched your blog high and low to find it, but no luck. Can you help?
Patrice says
June 2, 2014 at 10:11 amI Want to try!! what’s the nutritional value on these? Or did I over look it? Thanks
Gypsy says
May 13, 2014 at 3:16 pmHi!
My bottle of Frank’s is 23 ounces. Do I use all of it?
Thanks!
Mellissa Sevigny says
May 14, 2014 at 5:13 amNo, it’s about 1 cup per 1/2 cup of butter.
Gypsy says
June 3, 2014 at 12:40 pmThanks for the update!
Awesome blog!
G
Mirka says
May 7, 2014 at 6:13 amHi,
I have a question- by 1 stick of butter, how many gramms do you mean(or ounces)?because here in Italy we probably don´t have butter in sticks like you there:)
do you think that this recipe could work with chicken tights, too?
thank you
Mellissa Sevigny says
May 7, 2014 at 8:13 am1/2 cup or 1/4 lb Mirka! Yes, I think chicken thighs would work – just cook them longer obviously and you may need more sauce depending on how many you make. Enjoy!
Robin says
March 24, 2014 at 3:29 pmHi , I am looking for the nutritional facts on the buffalo wings and I don’t see them. Help :)
catherine says
August 5, 2017 at 9:57 amYou could consider using myfitnesspal.com
Mellissa Sevigny says
August 5, 2017 at 11:44 amMy Fitness Pal is notoriously inaccurate just so you know.
Elissa says
February 5, 2014 at 6:29 pmThis is how I’ve always made my hot wings and they are so delicious! Are they zero net carbs for 6-8 wings? Unless there are some hidden carbs in the hot sauce I dont’ know about, i think they are zero?
Mellissa Sevigny says
February 13, 2014 at 1:36 pmYou might count them as one just to be on the safe side, but definitely not more than that!
Stephanie says
January 9, 2014 at 10:38 amHi Mellissa! How many wings are considered a serving? I had 6 last night. Oops… probably not that many. :) thanks!
Mellissa Sevigny says
January 9, 2014 at 1:58 pmIf you’re doing keto and it’s your main meal then 6 – 8 would be fine!
Christin says
December 15, 2013 at 6:28 pmSo good! Love your website. I would recommend making your own Bleu Cheese Dressing. It’s easy, simple, and so much better…..Ranch too!
RedChef says
September 23, 2013 at 8:46 pmSo how many oz. are in a large bottle of franks?
Mellissa Sevigny says
September 23, 2013 at 10:03 pmNot sure.
Debora says
February 8, 2013 at 4:57 pmI made these wings for my family for the Super Bowl last week and they were a success! My husband just walked in door today with two family size packs of wings to make more. Thanks for sharing!
Betty Paparazzi says
April 16, 2012 at 11:56 pmHi Melissa,
Thank you so much for the recipe, I’m from New Zealand where Buffalo Wings are unheard of :( HOWEVER.. Very recently we have had an American store open called Martha’s Backyard and they sell franks hot sauce!!! When I saw it on the shelf I squealed and thought of this recipe, which I had bookmarked as I had thought ‘I could do those with Tabasco’ (since buying the franks I can see that it really would not be the same, and my first buffalo wing experience wouldn’t of be half as good as what I was expecting!) Anyway.. All I need to know now is exactly how much does a package of chicken wings weigh? So if you could tell me the weight in Lbs and I will convert it to kg’s. Thanks a kiwi bunch :D X Betty XX
Mellissa Sevigny (sevimel) says
April 19, 2012 at 8:00 amHi Betty, sorry I didn’t respond to this sooner! I should really have put a weight on the recipe itself which I’m going to do now. On average when I buy a package here it’s about 4lbs but it varies. I always have extra sauce though so you should be ok with 5 or 6 pounds of wings even. Hope you like them!
Amanda says
April 7, 2012 at 9:05 pmYAY!! Cooking these right now and drooooooling like mad! You are wonderful – just saying! I have been low carbing it for about 8 weeks now, and after finding your site and some of your amazingly wondermous recipes it has been easy to let go! Thank you much.
Mellissa Sevigny (sevimel) says
April 11, 2012 at 8:53 amThanks Amanda! I’m thrilled that the recipes are helping you stay on track! I love these wings and am actually planning to make a batch this week since I’ve been craving them – can’t wait! :)
Emily says
January 22, 2012 at 8:45 amHey there – LOVE your blog, always looking for some great low-carb recipes! Found you on Pinterest for your cauliflower puree. We made your wings last night and my whole family LOVED them! there wasn’t a single one left. They were really very good! Can’t wait to try more of your recipes – I want to make the tiramisu next!
Mellissa Sevigny (sevimel) says
January 22, 2012 at 6:04 pmThanks Emily!! So glad everybody loved the wings! I hope you like the tiramisu too – let me know how it comes out! :)
Ann says
January 13, 2012 at 12:06 amI’m a HUGE Kim fan and I can’t tell you how excited I am that you mentioned her! She’s an amazing blogger! Your advice is terrific and I’m happy to be your newest follower! The wings look delicious – one of my favorites!
Mellissa Sevigny (sevimel) says
January 13, 2012 at 11:05 amThanks Ann and welcome to IBIH! Looking forward to seeing you around!
Althea says
December 25, 2015 at 8:47 pmI was wondering, what is the serving size for this recipe? I’m wanting to start the three day keto thing and was curious. Looking forward to trying it.
goatsandgreens says
January 12, 2012 at 8:23 pmThey look delicious, and I welcome the no-sugar. And thanks for the cooking tips to make them crisp. While I don’t do football, there are plenty of other occasions to make these wings for!
Mellissa Sevigny (sevimel) says
January 12, 2012 at 8:50 pmThanks for the comment G&G! As far as I’m concerned every occasion is made better by some good wings!! Let us know if they get crispy enough for you! Try finishing them for a few minutes in the broiler if they don’t – just make sure not to forget about them and burn them like I’ve done more times than I can count! oops! :)
Kim Bee says
January 12, 2012 at 5:54 pmI am sitting here in awe and close to tears that you counted me among your faves. I am beyond touched and completely blown away by this. To be included in such company as I am I am quite honestly almost speechless. And you know that does not happen often with me. Thank you so much for this. Also a huge thanks for your continued support of my blog. It really means so much to me. The connections we all make through a shared love of food and cooking is always amazing and humbling to me.
Congrats on a wonderful 6 months. I think you are rocking the blog world. I quite often come here for inspiration for photo styling and blog layout. Yours is so much cleaner and well designed than mine. Lol! I need to tweak mine for my 1 year coming up.
I have never tried making my own wings. I usually buy pre made ones for some unknown reason. You have inspired me to try my own. Toodles and smoochies. And a huge virtual hug for being so sweet! xx
Mellissa @ IbreatheI'mhungry says
January 12, 2012 at 7:14 pmAwwwwwww! My very own personal “Toodles and smoochies?!” I shall cherish it forever! Thanks so much Kim! I think you are awesome and I love hearing about mini-me and all of your family’s adventures! You make me laugh all the time! I love your lists and your candor. Your kind words really mean a lot to me–I’m speechless and teary that you’re speechless and teary! :) Yay for blogger solidarity! Big hugs to you! Looking forward to what you have in store for your blog for the 1 year but don’t sweat it – people love you for you, not a shiny, perfect blog page! XOXO
Jeff Liesener says
January 12, 2012 at 2:34 pmThanks! I’ve been suffering from soggy chicken wings forever. We have a great natural drumette, but I’ve never been able to get them right. I’ll be sure to share if they turn out like they do in your pictures! :-)
Mellissa Sevigny (sevimel) says
January 12, 2012 at 3:18 pmHey Jeff! My condolences on the soggy chicken wingitis! Hope this helps – let us know how they are! May you feast on crispy wings from here on out!
Mellissa Sevigny (sevimel) says
January 10, 2012 at 4:42 pmThanks Matt! I agree with you about the broiling, especially in the last few minutes! I used to boil mine to get some of the fat out and get them mostly cooked, then broil them with the sauce on and turn and baste them a few times to crisp them up – worked awesome! Especially boiling them first so that they are fully cooked since broiling can crisp the outside too fast and then they are raw or chewy inside – harder for the novice cook to master I think. For myself, I always seem to be making this for a party along with 5 other things going at the same time and I can’t remember how many times the fire alarm went off and I realized “CRAP, the wings!!!” I always forget them and burn the heck out of them so I went with the baking because the margin for error was much less! For me anyway! But when you don’t have a lot of time to wait, and can multitask or remember to set a timer, broiling is definitely a great way to get your wings crispy without frying them. Thanks for the reminder!!
MattS says
January 10, 2012 at 3:05 pmJust found this blog and really like it. One suggestion for the wings, if you don’t mind. Broil them and they will get a really nice crispness you can’t get by baking them at 350 without overcooking.
Beth says
November 11, 2014 at 6:22 pmI have a slightly different cooking method and no issues at all with soggy wings. Bake seasoned wings in a 400 F convection or 425 F oven non convection 20 minutes. Toss in the franks & butter. Even my son who dislikes chicken commented how good the wings were and crispy. I served them with sliced celery and ranch dressing. Yumo!
Mellissa Sevigny (sevimel) says
January 7, 2012 at 9:12 pmThanks FoodEpix, submitted!
Mellissa Sevigny (sevimel) says
January 7, 2012 at 9:12 pmWelcome Balvinder & congrats on 6 months too! Thanks for subscribing, I look forward to more of your comments!
FoodEpix says
January 7, 2012 at 7:54 pmLooks delicious. Would love for you to share your pictures with us over at foodepix.com.
Balvinder Ubi says
January 7, 2012 at 5:09 pmIts been 6 months to my blog as well.
Nice crispy and spicy chicken wings. I am following you thru mail subscription. This might seem strange to you as much as to me blogs which I have subscribed thru email takes some time to update.
Mellissa Sevigny (sevimel) says
January 6, 2012 at 7:44 pmThanks cue! Looking forward to it!
cueyourlife.com says
January 6, 2012 at 2:05 pmHappy blogiversary! Cheers to another 6 months!
Edi says
September 11, 2014 at 6:36 amThese look delish. What can one replace Frank’s sauce with. Not available in South Africa. Maybe a homemade recipe if you can’t suggest one. Do other chicken portions work just as well? Can’t wait for your reply to make them!! What a delightful blog! Edi
Anjali says
March 24, 2015 at 3:44 pmLate reply, but Nandos sauces are even better than Franks !
gravyst says
May 7, 2015 at 5:54 pmI’m in Australia and would love to try this recipe. I’m also looking for a sub for Franks Hot Sauce. Which Nandos sauce do you recommend, as there are many…
Jackie says
August 5, 2015 at 6:13 amYou can buy franks hot sauce from Woolworths :)
Charlotte says
August 27, 2017 at 2:01 amAnd Coles too :)
★★★★★