Originally posted February 12, 2012

Buffalo Wings

Buffalo Wings by jonlabo

I have been experimenting with wings for years. This is tweaked from the 2002 National Buffalo Wing Festival's championship recipe.

The classic buffalo wing is ALWAYS made with Franks hot sauce. I have made passable versions with Crystal, which seems to be more readily available in San Francisco... but if you come across a bottle of Franks grab it up!


  • 1 cup of Franks Hot Sauce
  • 24 wings (12 wings cut in half, wingtip removed)
  • 1/2 stick of margarine
  • 2 Tbs white vinegar
  • pinch of salt
  • 2 turns of cracked black pepper
24 wings


deep fry wings at 380 degrees for 10-12 minutes.

Warm the hot sauce in a large metal bowl over the burner.

Add the margarine, salt, vinegar, and pepper. Wait until the margarine is fully melted and incorporated.

Dump the wings into the bowl straight from the fryer.

Cover bowl with aluminum foil... Seal tightly around the rim... and toss / shake to coat.

Pour immediately onto a platter and serve with blue cheese dressing, celery, and carrot sticks.

20 minutes


  • commented almost 8 years ago

    It should work great. The original recipe used butter. I always liked the way the margarine combined with the hot sauce.

  • commented almost 8 years ago

    Would it change the taste a whole lot to use butter instead of margarine?

Adapted from

James Ronaldo's winning recipe

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