62 Reviews of Carolyn's Favorite Hot Wings

From: Marie

On Oct 9, 2003

I decided to bake these instead of frying, but that was a mistake. But, the taste was sensational, the heat just right and we enjoyed them anyway. Next time I will definitely fry them. Thanks for posting.

From: Just Cher

On Mar 9, 2003

Ok I may be the first to review these but I'm sure I won't be the last. MG, these are out of this world! I have tried many hot wing recipes and was always disappointed, but not in this case. I made these last night as kind of an appie dinner menu. Followed the directions exactly. It was just the 3 of us and all were eaten! I liked that they are still crisp and not soggy. DH kept repeating, these are great. His only comment was he wished they were hotter but that was my fault as I had 4lbs of wings and didn't change the recipe as I wasn't sure so next time I will up the sauce a little. I wish I had left overs!!! Fabulous MG!

From: Rushed 4 Time

On Sep 12, 2004

This was the first time I'd ever deep fried anything, so I was pretty nervous, but it turned out I had no reason to be! These turned out beautifully! I didn't have a thermometer, so I flipped through some other wings recipes until I found a great tip; when you drop a tiny bit of bread in the oil and it sizzles immediately, the oil is ready. That same recipe also said to fry for about 12 minutes. Turns out, that advice was spot on! My husband and I don't like wings that are too hot, but these really had absolutely no kick to them. Next time, I'll add maybe a teaspoon of Tabasco or some ground cayenne to the mixture of butter and Frank's red hot sauce. Oh, and I melted the butter in just a small Pyrex measuring cup, and added the hot sauce. I removed each wing from the oil one at a time, dipping each very quickly into the hot sauce/butter mix, then immediately put into a container. That seemed to be the easiest way to do it. Next time, I'll line the container with a paper towel to absorb the excess hot sauce; the bottom layer of wings were left laying in it for a while, and were soggy, as opposed to the nice and crispy wings that were not left sitting directly in that excess sauce. This recipe is definitely a keeper! I will keep looking for one more recipe, as I'd like to have two great wings recipes; I'm thinking wings with an Asian feel would be a great alternative!

From: grace chang

On Feb 6, 2005

My husband and I enjoyed this recipe very much. Instead of frying, after coating the wings with the flour mixture, I tossed them in a few tablespoons of oil, then baked at 350 for 45 minutes. That worked great to crisp them up.

From: FEPO

On Jul 4, 2004

Always trust a recipe from Mysterygirl...made these for a Canada Day Celebration and needed to have as much prepared ahead as possible....fabulous recipe although I very rarely deep fry anything...got a thing about fat...so I followed the recipe and then instead broiled them very lightly brushed with oil....came out so crispy lovely and all the fat from the wings dripped away...left them plain overnight in the fridge...reheated in the oven and they crisped up all over again and then added the sauce. Terrific! None left...pity.

From: Chef #509896

On Aug 30, 2007

I made these for a party and they were wonderful!! Next time I will fry them without the flour and seasoning combination. It made them a bit soggy after your place them back in the Hot Sauce. Thanks for sharing your recipe.

From: Chef #465659

On Jan 21, 2008

These were awesome! My DH liked these the best of all the wings that I made today. I left half just breaded and half I tossed in sauce, and both were great. I will definitely be making these again! Thank you.

From: bobo3039

On Jan 6, 2006

This is another of those recipes for which 5 stars aren't enough. These are some of the best wings I have ever had!!! They were nice and crispy and just the right degree of heat for me. I added some garlic powder to the flour mix as well as to the hot sauce/butter mix. Also added a few shakes of vinegar to the hot sauce/butter mix. Thanks for sharing the recipe!

From: riffraff

On Aug 23, 2003

Great wings! I only dunked half in the butter and Franks after frying as we like some with BBQ sauce too. I marinated for several hours and it really gave the wings a great taste.

From: ms_bold

On Nov 8, 2004

Hubby loves hot wings and thought that this recipe was tops. I did add some cayenne pepper to the flour mixture (and used lots of cajun seasoning), and also kicked up the heat of the sauce with some extra cayenne and some habanero sauce. I have a small, old Fry Daddy and could only fry 3 pieces of chicken at a time. I drained the fried wings on some paper toweling, then transferred to a cookie sheet in the oven as I (slowly LOL) fried the remainder of the wings. Before serving, I poured my sauce over the cookie sheet of wings and tossed to coat. They were perfectly crispy with the right amount of heat. Definately a winning recipe.