I think you’ll like my rendition of Buffalo wings. These are perfect for any time. Please note: this recipe has been updated from my previous post – oven baking time works much, much better now)

Chicken wings – prepared, tips removed, etc.

Double this if needed:
4 Tbsp. margarine – (no butter for this, please)
2 tsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cayenne pepper (more or less to taste)
1/2 cup Frank’s (or other brand) Hot Sauce

Whichever method you use to prepare your wings, use the margarine & spice sauce mixture for each batch of about 15-20 wings.

Deep fry method:  follow directions on your deep fryer or place ample amount of vegetable (canola) oil in a large fryer pot and heat; fry wings for about 12-14 minutes per batch of about 14 wings, or until done.

Oven method:  Preheat your oven to 425 degrees. Lightly grease or foil a large rimmed baking sheet, place wings on and cook for 1 hour. If using 2 sheet pans, alternate between oven racks after 30 minutes.

For both:  empty cooked wings into large, clean baking pan or bowl, pour spice sauce mixture over, mix well and serve.