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I baked my wings at 425F for an hour (per the instructions on the Frank's Red Hot bottle) but otherwise followed the recipe exactly. These wings are great! Spicy but not overly hot, and with a lot of added flavor from the garlic and parmesan. For those who don't want to have to deal with all the oil from deep frying, I highly recommend baking the wings. They come out wonderfully crispy and are just as good as fried. Just make sure you line your pan with nonstick foil or stir the wings around periodically, because they will stick like crazy to the pan if you don't. One note: based on the quantity of sauce I think this recipe is supposed to make 4 lbs of wings, not 1/4 lb. Awesome recipe - thanks for posting!

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Chilicat November 06, 2009

Loved it, loved it, loved it!!! I baked my wings at 425 for 1 hour like Chilicat, and they turned out absolutely perfect...crisp on the outside and moist and juicy on the inside. The sauce is fabulous, although I think you should reduce it by at least half. I started melting the butter while the wings were baking, and added the garlic immediately to let it soften up a bit and permeate the butter. I let the garlic sit in the butter for 30 minutes, then I added the hot sauce and parmesan. This was hot wing heaven! Made for photo tag....photo will be uploaded later! Thanks for sharing another fabulous recipe Mightyro.

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breezermom March 14, 2010

We made this tonight & it was excellent!

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moonpoodle February 28, 2010

I was just looking at my bottle of Frank's Hot Sauce yesterday and thinking it was looking a little sickly and in need of replacement. This provided the perfect excuse. Tantalizing! Made for Best of 2010 Recipe Tag.

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gailanng February 16, 2011

I made them and they came out excellent. This was the best and different way to make wings. The next time I make them I will have to bake them.

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Anonymous March 23, 2015

Just made these wings and baked them just like chilicat and breezermom. I can never get any restaurant to understand that I like my wings crispy on the outside because no matter how I ask, they still come chewy. These were by far the best wings I ever had. The recipe for the sauce (I used Franks thick sauce as the hot sauce) was addictive and so unbelievably flavorfull. You can't get wings this good anywhere. Crispy on the outside, tender and juicy on the inside. You will never get wings from a restaurant again once you realize you make the best with this recipe!

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kcjazz3 February 03, 2013
Garlic- Parmesan Buffalo Wings