Thank you Pulykamell, Romansperson, and Devilsknew!
Can somebody pass me the drool cup?
A deli near here serves fried mushrooms with a side of ranch, into which I stir a bit of Frank’s. Yummy!
as a certified upstate NY wing lover who has been forced to seek healthier alternatives to deep frying, I can pass on this tip: Bake the wings, frozen straight from the bag, at 400 for 45 mins to an hour. Spray the wings with PAM or other cooking spray half way through and be sure to flip them periodically. This helps give them a very nice low fat crispiness that comes close to deep frying.
The Franks+Margerine sauce is spot on. I like to add honey or even a touch of molasses to the recipe, but I’m an iconoclast that way.
50/50 Frank’s and butter makes for an unbearably mild sauce, IMO. I usually make it by taste, so I can’t tell you off the top of my head what the ratio is, but it’s probably more like 80/20 or 85/15 for me.
Baked chicken wings can be just as good, less messy, and better for you. Bake them with or without the sauce on them, then put them in a sealed container with plenty of sauce and shake vigorously. That’s how I generally do it.
BTW, try adding a dash or two of lemon extract to your sauce.
I don’t deep fry. I came up with the following procedure over the past summer, and there’s NEVER any leftovers Chez Uke:
Separate wing pieces, save tips for stock, salt & pepper the drumettes and other parts (do those things have a name?). Put 'em on a medium grill (I have a propane gas grill, so it’s easy to use for even a minor job like this) for ten minutes a side. Melt a tablespoon or two of butter in a big skillet and add Frank’s…quarter cup, half a cup, whatever feels right. Turn down to low and throw in the semicooked-to-cooked wings.
Toss occasionally as you get the rest of the meal ready. The hot pan thickens the sauce and makes it adhere to the wings, and the meat finishes cooking IN the sauce.
Don’t they get soggy this way? I can’t stand wings more than 10 minutes out of the fryer and tossed in the sauce because they lose that lovely cripsness which is half of what make s (Buffalo) wings so great.
One tip for those that fry their wings- grind lots and lots of black pepper on them before frying. Mmmm.
I don’t bother with the butter/marge or the deep frying. Wings in a pan, salt. Bake in the oven. Douse with lots of Frank’s Red Hot sauce. Serve with ranch dressing.
Ranch? Baked? No butter/marge? You’ve committed every sin against the Buffalo wing, save for breading it. 
The butter/marge seems to dilute the hot sauce.
It does. But it also tames the overwhelming vinegariness of the Frank’s, and I like the mouthfeel of it. In fact, when I make my own wings, I make the sauce with about 2/3 Frank’s to 1/3 margarine and amp up the heat with Dave’s Insanity or Wanza’s, because 100% Frank’s is just too acidic for my tastes.