This is one of my favorites is easy and delicious i pan fry it because i don't usually eat anything fried. Wondering how it will be baked.

Can you freeeze this?

I pan-friend and used extra firm tofu instead of chicken. Freeze tofu overnight to give it an even "meatier" texture. Add a healthy amount of cornstarch to your dredging mixture, or otherwise make pure cornstarch the second dredge. Crispy tofu rules!

Has anyone tried not deep frying? I wonder how they would turn out baked or panfried? They sound yummy ;)

Love these. We added 1 tablespoon of vinegar to the sauce (for a more traditional Buffalo sauce) and loved it. The salad is a wonderful complement, too.

I've made this three times, and it's been a winner each time. We absolutely love the sauce. While it's great poured on the chicken (I make extra sauce), we also like to dip it in the sauce then in the blue cheese dressing...yummy!

Fabulous recipe! The chicken is tender and flavorful.

Ron usually bar b ques these little wings, and it is good for a couple days, until all is gone.

This is a great recipe for "wings". I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.

This is a great recipe for "wings". I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.