Question 1

Should I use butter or margarine in my Buffalo Chicken Wings?

Accepted Answer

The original Buffalo Chicken Wings recipe used margarine. I speculate that was due to the belief, at the time, that margarine was a healthier option. We now know that's not the case so I recommend, as I always do, use the natural ingredient not the manmade alternative. Butter tastes better, feels better in your mouth, and again, as I believe, it's better for your body.

Question 2

What's the best hot sauce for authentic Buffalo chicken wings?

Accepted Answer

Frank's Original Hot Sauce. There is absolutely no substitution if you want the authentic original Buffalo chicken wings recipe. Frank's flavor and texture blend so well with the butter. Nothing else can achieve that same taste and feel. This is the sauce Anchor Bar used in the original recipe. Don't be fooled by the Frank's Wing Sauce you may find in the store. It is NOT the same as what you'll get with this recipe.

Question 3

How spicy will my Buffalo chicken wings be with this recipe?

Accepted Answer

Medium heat, if you use a one to one ratio of Frank's hot sauce to butter. This is likely going to be a bit milder than you think but it doesn't hurt to start here and adjust. If you want something hotter, go with a three to one ratio (hot sauce to butter), and for a milder version just flip that ratio and use one part Frank's Hot Sauce to three parts butter.

Question 4

Can I use frozen chicken wings in this recipe?

Accepted Answer

I recommend using fresh chicken wings for this recipe as they tend to fry up crispier and hold the season much better. Be sure to wash them and pat them dry before you season them with salt and freshly ground pepper. Go heavier on the pepper than the salt. If you have to use individually frozen wings, I recommend at least partially defrosting them before seasoning and frying and watch to make sure they're fully cooked when done.

Question 5

Why do you bake the chicken wings after frying them?

Accepted Answer

I recommend a very short 4 minute bake at 400 degrees Fahrenheit to lock in the flavor and turn these from a slippery and sloppy wing into a perfectly done and still juicy chicken wing. This is one of the secrets restaurants will use to level-up their chicken wings. Be careful, if you go any longer than 4 minutes you'll risk drying out the chicken.

Blue Cheese

Buffalo Chicken Wings Recipe