I cooked my wings on a Weber kettle grill. Charcoal on one side in a mound. Cooked them on the cooler side first,till done then moved them over the mound to crisp them up, then into the sauce

What's the purpose of mixing butter or margarine with Frank's RedHot sauce when making buffalo wings?

Wings turned out fabulous. I didn't fry for health reasons but to make them perfect, i would recommend frying Added white vinegar, soy sauce and worstershire as recommended by others. The sauce smelled so hot so I was afraid to kick it up with cayenne pepper or similar but I think I will next time for some extra HOTness!

Deep frying them is better than baking them. I also add a dash of vinegar to the sauce.

I do the recipe as written, I just add 1 tbsp white vinegar, 1 tbsp worcestershire sauce, 1 tbsp soy sauce, fresh garlic, and BLEU CHEESE CRUMBLES. it's LEGIT!

Something has changed over the past 10 years or so because the wings do not taste like they used to. It's as if something was left out of the sauce that used to be there.

We love wings made with this sauce, I also season mine with a spicy cajun rub before baking them to give them an added kick. Just be sure if you do that, that you use a rub with no salt or at the very least use unsalted butter in the sauce mix or they can come out really salty.

So, you don't season the wings with ANYTHING before you cook them, you just toss them in sauce afterwards????

This is good but I add 1 tablespoon of vinegar. I also throw in sliced jalapenos for just a little bit more kick. And I deep fry my wings I like them a bit crispy on the outside. After you mix them in the bowl try also putting Parmesan cheese over them. You can also add about 3-4 spoon fulls of minced garlic, which is the best!!!