Lucky Dawgs Buffalo Chicken Wings

  • Serving Size: 14 pieces
  • Difficulty
  • Print Recipe
  • Serving Size: 14 pieces
  • Difficulty

12 chicken wings (whole sections)
6 oz. of Parkay™ Squeeze margarine (blue bottle)
6 oz. Frank’s Red Hot™ Sauce
1/4 cup Twist’d Q™ Texas Bold Brisket Rub (Currently in stores as American Royal Beef Rub™)
2 Tbsp fresh cracked black pepper
Ranch dressing (optional)
Gorgonzola crumbles (optional)


  1. Wash all chicken wings thoroughly and allow to dry.
  2. Place the wing sections in a one-gallon reclosable bag and add 4 oz of Parkay Squeeze™ Spread around so that all wings are covered completely with the margarine.
  3. Add the Texas Bold Rub and the pepper. Seal the bag and massage bag to make sure seasoning is spread evenly on the wings.
  4. Refrigerate the coated wings for 4 to 6 hours.

Hot Sauce Recipe

  1. Combine Frank’s Red Hot™ (or your preferred hot sauce) and the remaining 2 oz of Parkay Squeeze.
  2. Heat until Parkay™ has completely melted. Set aside.

Gorgonzola Ranch Dip Recipe

  1. Combine 2/3 ranch dressing and add 1/3 Gorgonzola crumbles for the wind dip.


  1. We like deep frying chicken wings but you can grill or bake them as you like.
  2. Heat grease up to 360° and place the chicken in directly from the bag. The wings will take approximately 7 – 9 minutes to cook completely at this temperature.
  3. Placed wings in a metal mixing bowl and toss immediately with the sauce and serve with Gorgonzola Ranch Dip.