Pop's Buffalo Wings

Real Buffalo wings start with deep frying, no shortcuts and no oven baking. Hot oil at 385°F (195°C) for ten minutes is what gives the skin that crackling, blistered crunch that holds up to the sauce instead of going soggy at the first dip.

The sauce is the classic Western New York move: melted margarine (or butter), Frank’s-style red hot sauce, garlic salt, and a pinch of cayenne for kick, with a finishing dash of paprika for color. Tossing the wings while still hot from the fryer means the sauce clings instead of sliding off, and a brief rest lets the flavors set.

Pro Tips

• Fry in small batches. Crowding the oil drops the temperature, and lukewarm oil makes greasy wings instead of crisp ones.
• Drain on paper towels and salt with black pepper while still hot. Cold wings won’t grab the seasoning.
• Use real butter instead of margarine if you want a richer, nuttier sauce. The original Anchor Bar recipe used butter.
• Toss the wings in batches, not all at once. Fewer wings in the bowl means each one gets fully coated rather than fighting for sauce.

Variations

• Stir 1 tablespoon of honey into the sauce for a sweet-heat hot honey wing.
• Add 1 teaspoon of smoked paprika and a clove of grated garlic for a smokier, more aromatic sauce.
• Serve with classic blue cheese dressing and crisp celery sticks for the full Buffalo experience.