Buffalo Chicken Wings

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These are delicious! It is important to make sure that they broil in the top rack position in the oven for ultimate crispiness.

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I always bake my chicken wings so I was exicted to try this recipe from Ina. They were a little more work than I normally do, but they were fantastic. I added some extra heat as that sauce seemed a bit too tamed. I added some ground chipotle powder to add some smokey heat. Absolutely delicious on a warm summer night with a large salad. Thanks Ina!

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I usually love Ina's recipes but these wings are terrible. The broil does not make the skin crispy as with frying, and the sauce has way too high a butter vs hot sauce ratio. The sauce also does not coat the wings during the cooking process. Typically have great success with Ina's recipes so this one was a surprise- not a true buffalo wing.

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the wings were so so, if i make the dip again, honestly i would cut back on mayo and sour creme otherwise the bleu cheese makes it so dont get the cheap cheese

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I think the wings should be seasoned first with salt and pepper and cooked in the oven until almost done. Then add the sauce and broil to finish cooking and get crispy. For those who said that they don't have flavor I think would not think that if they seasoned the chicken. Also, a tbsp of white vinegar enhances the flavor of the sauce.

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Just made these tonight for friends. They were a huge hit. Every time I make an Ina Garten recipe, it totally surpasses expectation. Thanks again Ina, you always have the best recipes!

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EXCELLENT WINGS!! SOME OF THE BEST I'VE MADE, WITH INA'S HELP OF COURSE! THE RECIPE IS EASY AND THE BLUE CHEESE DIP WITH IT IS GREAT!
THEY ARE QUICK TO MAKE FOR A LUNCH OR SNACK!
KEEP THE RECIPES COMING INA!!

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Unfortunately I won't be trying this recipe again. I also agree the chicken was bland and it wasn't crunchy all over with the skin cooked through like you would if you fry them. I love Ina's recipe's, but I think wings are better left fried although it's a good thought to try to broil them.

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Very tasty.....I will be using this recipe from now on....Thanks Ina

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Big Hit, great flavor! Key is to follow Ina's directions and cook them super close to the heat source (broiler The skin was crispy and had a great flavor. I may have cooked them just a few minutes longer but that was the only change I made. Awesome and no frying needed.