The Recipe

Other Prep Items Needed

  • 2 pair of tongs – one for grabbing the raw wings and one for the cooked wings.
  • A large tray (I use a broiler pan) with paper towels – to drain the cooked wings on.
  • A large pot with a lid – to prepare the sauce and to hold the cooked/drained wings. 


  • 10 lbs. (about 60+) prepared chicken wings, thawed and cleaned
  • Enough peanut oil to fill half a frying pot or pan.
  • 2 large bottles of Louisiana hot sauce (about 44 to 64 oz. total)
    • 2 - 22 oz. Franks Red Hot, or 2 - 32oz. Crystal Hot Sauce
  • 1 stick of margarine (not butter)
  • 2 or 3 tablespoons of white vinegar
  • 4 teaspoons of Worcestershire sauce
  • 4 teaspoons of Tabasco sauce
  • 2 packs of Italian Seasoning Mix
  • 2 tablespoons of basil
  • 1 teaspoon of cayenne pepper powder (add more to increase hotness)
  • 1 teaspoon of red pepper powder
  • 1 teaspoon of garlic salt
  • 1 teaspoon of black pepper

Fresh spices are better!

These amounts can be multiplied (doubled or tripled) to increase the volume of wings, however I would only increase the margarine by half to a full increase of the other ingredients.


Once the wings are prepped and ready to go, start by setting up the outside fryer, filling the fryer pot half full of peanut oil and heating the oil to 400° F.  Use a clip-on thermometer to track the temperature of the oil.  As you fry batches of wings, adjust the flow of propane gas up (and down) to maintain a constant oil temperature between 375° F and 400° F at all times.

When the oil has reached temperature, lower the fry basket into the oil and start adding wings one-at-a-time using the raw meat tongs until 20 to 25 wings are in the basket.  After two minutes, pull the basket up from the oil and carefully shake it to loosen the wings from sticking to the basket.  Return the basket into the oil and continue to fry the wings for 12 to 15 minutes.

While the first batch is frying, return to the stove to start creating the sauce.  Place a large pot (I use a 30 qt. pot with a lid) on a large burner and set the heat at the lowest setting.  Start by adding the large bottles of Louisiana hot sauce into the pot.  Next, add the stick of margarine sliced into smaller pieces.  Continue by adding all the above ingredients into the mixture.  Stir the sauce to blend everything together.  Let the sauce heat on low to allow the margarine to melt.  Stir the sauce occasionally.

As the frying time ends on the first batch, raise the frying basket and lightly shake it to drain the oil.  Please the fried wings into a pan lined with paper towels to absorb the excess oil and transfer the wings to the sauce pot.  Shake the sauce pot with the lid on to coat the newly added wings.

If the oil temperature is within the cooking range, then add the next batch of wings and repeat the process.  Constantly monitor the oil temperature and adjust the gas as needed.

Serving Options

Once all the wings are fried and soaking in the sauce pot remove the pot from the heat.  There are several choices for serving them.  First, they can be eating straight from the pot, dripping with sauce.  Second, they can be allowed to cool and refrigerated for another day.  Third, they can be transferred to a crock pot or a roaster to be taken to a party elsewhere.  Fourth, you can freeze them in vacuum-sealed packages.  And lastly (my favorite) they can be placed on a lightly greased cookie sheet and baked in an oven at 400° F for 10 to 15 minutes to make the outside of the wings crisp.  Don’t forget to enjoy these wings with carrots, celery and some chunky blue cheese dressing!  

Final Thoughts

Enjoy these award-winning Amazing Buffalo Wings and make sure you put them to good use!  Enter them in your next wing-off contest, or be the talk of the next picnic!  Impress your co-workers and your boss!  Wow your friends and relatives at the next get-together, or take your restaurant’s menu to new heights!  The possibilities are endless and the cudo’s are all yours!

Bleu Cheese Dressing


  3/4 cup sour cream

  1 1/3 cups mayonnaise

  1 tsp worcestershire sauce

  1/2 tsp dry mustard

  1/2 tsp garlic powder

  1/2 tsp salt

  1/2 tsp black pepper

  4 oz crumbled bleu cheese


1. Mix the sour cream, mayo and Worcestershire sauce in a bowl.

2. Add the mustard, garlic powder, salt and pepper. 

3. Carefully fold in the bleu cheese.

4. Cover and refrigerate overnight.