Introduction: Marge Simpson's Wasabi Buffalo Wings

Picture of Marge Simpson's Wasabi Buffalo Wings

A few years ago, Marge Simpson impressed her party guests with Wasabi Buffalo wings. I was intrigued, but after some google searching for a recipe, I concluded that this food was a fictitious creation by the writers of The Simpsons!

That is a shame because, if made correctly, wasabi wings would be just as spicy and delicious as buffalo wings, but your mouth would stop burning sooner (wasabi spiciness doesn't linger the way red pepper does) allowing you to eat more wings without getting that bloated, dragon-breath feeling. A superior kind of wing in many ways.

Nowadays there is a small handful of recipes for wasabi wings online. Not to slight these recipes; they were very helpful and I borrowed from them, but none resemble Marge's wings nor how I think true Wasabi Buffalo wings ought to look: pale green like wasabi paste yet shiny and glistening like buffalo wings.

Nor do any of the recipes include what I think is an appropriate dipping sauce. Blue cheese dressing would be out of character and the flavors wouldn't mesh well together; besides, that's for regular buffalo wings. I wanted something the kept with the Asian-American fusion cuisine theme, but which could cool down the burning of the wasabi and other spices.

Finally, I couldn't just serve them with celery. Celery is so ordinary that next to these wings, celery would just feel left out.

I set out to fill what used to be a gaping void in the world of superbowl fingerfoods in the most delicious way possible. This instructable is the story of that epic journey.


Step 1: Dipping Sauce

Picture of Dipping Sauce

First, the dipping sauce. There is something called "White Sauce", "Yum Yum Sauce", "Spicy Mayo", and a few other different things in Japanese restaurants in America. It is the perfect dipping sauce for wasabi Buffalo wings because it cools down the heat of the wings but is still zingy and flavorful. I found the recipe here and altered it slightly.

You need:
1 and 1/4 Cup mayonnaise
1/4 Cup water
1 teaspoon tomato paste
1 Tablespoon melted butter
1/2 teaspoon sugar
1/4 teaspoon paprika
dash of Sriracha hot sauce, cayenne pepper, or other hot sauce.

Mix it all together really well and stick it in the fridge.

I'm told it tastes even better the next day.

Step 2: Wings

Picture of Wings

The wings are dredged in seasoned cornstarch before frying.

You Need:

16-20 Wings
2 t wasabi powder (or more to taste)
1 t powdered ginger
3 T cornstarch

If your wings are already chopped up, you'll need to do that first. Cut off the bony tip of the wing, and then separate the remaining two joints.

Mix the remaining ingredients together in a bowl.

Dry off the wings with paper towels and then toss them in a bowl with the cornstarch mixture until the wings are coated. Set aside.

Step 3: Fry!

Picture of Fry!

Fill a pot or dutch oven with a couple inches of oil. Peanut oil will taste the best and will compliment the Asian spices very well. Canola oil costs much less and will also work.

Heat the oil to 360 degrees Fahrenheit and then add the wings. After they have cooked for about 10 minutes you can transfer them to a 200 degree oven to keep them warm while the rest of the wings finish.

Don't burn yourself, eh?

Step 4: Wasabi Buffalo Sauce

Picture of Wasabi Buffalo Sauce

Yes, wing sauce is mostly butter.

1/2 stick of butter
1 T white sugar
2 t rice vinegar
1/2 tube (0.75 ounce) wasabi paste
1 drop of green and two drops of yellow food coloring (optional)
dash of green habanero hot sauce (optional)

Melt the butter in a pan and then mix in everything else. Use at least half a tube of wasabi paste to get the flavor. Use up a whole tube or more if you have something to prove!

In a large bowl, pour the Buffalo Sauce over the wings. Mix it around to coat them completely.

Step 5: Serve!

Picture of Serve!

Serve the wings with the Yum Yum Sauce on the side.

In place of the traditional celery, serve some edamame (soy beans) on ice with coarse salt.

Put additional wasabi paste and some pickled ginger in a separate dish.


Step 6: Thanks!

Picture of Thanks!

Thanks for reading! If you like this instructable, please vote for it in Sodastream Party Food contest!


atheniangreek made it! (author)2016-01-16

i baked mine it needed more vibegar than suggested but tastes great!


Im soooo hungry

msnakes (author)2014-12-28

Man. Was not a fan of this recipe. Maybe I used the wrong type of wasabi paste (although it looks the exact same as the stuff in the pictures), but it did not mix well with the butter at all. I think a wasabi mayo type dressing would be much more suitable.

GorillazMiko (author)2013-02-28

Such an awesome recipe with such awesome descriptions. I love it when flavor radiates from my food. I'll have to try these out soon!


zeropmn (author)2011-02-14

ZOMFG! The taste of these awesome wings against my soft sensitive tongue is almost orgasmic!
IDK if i have ever had anything more delicious in the finger food area of cuisine

Popopopper (author)zeropmn2012-05-29

what does orgasmic mean?

Bindlestiff (author)zeropmn2011-02-14


zeropmn (author)Bindlestiff2011-02-15

seriously though good stuff

ilpug (author)zeropmn2011-02-16

its just food Zero... some things should remain private. Nice instructable Phyllo.

ostomesto (author)2011-07-19

Marge simpson her self would be proud
i just watched that episode:D

lasleyjam (author)2011-04-13

excellent idea.:D

arodríguez3 (author)2011-04-06

Sounds awesome! I'm definitely going to have a go at these!

ncaplan (author)2011-03-11

Made it last night for a party tonight. The wings didn't really have a kick (if at all) by themselves without the sauce. Next time I'd add more wasabi as I think when it got fried it killed the wasabi. Awesome! Thanks!

the_burrito_master (author)2011-02-16

Just to throw this out there, canola oil is a major carcinogen so, use caution.

It costs less for a reason :P

I haven't heard this before, but would be interested to hear about it. Could you direct me to a source for that?

Thoth (author)Bindlestiff2011-02-17

The repeated heating of cooking oil (regardless of type) to its smoke point cause the formation of potential carcinogenic compounds.

Bindlestiff (author)Thoth2011-03-02

Thanks T!

PS, if anyone is thinking of making these, you ought to worry about the butter, mayonnaise, oil, and chicken lard stopping your heart before you worry about carcinogens!

I finally waded thru (most of) the links yall provided. Very interesting! My own conclusions on this hot topic:

My favorite link was the first one provided below by Bret Anderson. I couldn't tell if Spokehedz was criticizing it for not being peer reviewed, but I must say it was by far the most scholarly and thoughtful piece I have ever read on the topic.

(As an aside, while peer reviewed studies are the gold standard of scholarly discourse, I think they can become a fetish as well, to the point that we ignore well-reasoned arguments from individuals who are well-versed and directly involved with such research simply because they are posted on a site that is not part of PubMed or Ebsco or some other journal database. Can we agree that it is foolish to base ones lifestyle on a single peer-reviewed study?)

My take away message was this: Eat a variety of foods. This is the only consistent nutrition advice I ever really hear, and it makes sense. In this case, Dr. Enig surmises that the consumption of some oils is harmful not because it is heated, but because its effects are not mitigated by the use of other oils. In other words, if you eat just one kind of oil, its harmful effects can multiply. Include several kinds in your diet including Omega-3s and saturated fats, and they will balance each other out.

Good news for a voracious omnivore like me!

Thanks for weighing in yall!

(PS, do I get extra cred since I'm the author?)

Yeeeeeesh... All this good talk about good food, and then someone has to go around spreading bad FUD.

All oils when heated to temperature are carcinogens. This is nothing new, or even contested. It has to do with the breakdown of the molecules of the oil and the interaction between the pan and loads of other stuff that make no difference between a virgin pressed olive oil that is $15 an ounce, or a bulk vegetable oil that comes from hundreds of plants and is mixed to be a uniform oil consistency.

It's just the nature of Oil. You heat it up, it begins to break down--and BAM. You have Carcinogen compounds.

Burger cooked on a grill? Carcinogen. Chicken seared in a pan? Carcinogen. Grilled veggies? Carcinogen. Soy beans? Carcinogen. Bacon? Carcinogen from both the nitrates OR the carbon monoxide they use to set the red hemoglobin in the meat.

So you are doomed from the start, and there's nothing you can do about it.

(also, Burrito Master, you realize that they use Canola oil on the grills at Chipotle when they make the chicken--and they burn the heck out of them to get those little marks on them that make people go, "OOH! Grilled food!" when it imparts almost nothing to the overall flavor of the meat.)

Brent Anderson (author)Spokehedz2011-02-17

Canola oil is a major carcinogen WITHOUT heating it. So is Soybean oil..... very few people realizes this. I feel the burrito masters comment should be consider by itself without all the pedantic lessons. As you stated "This is nothing new, or even contested". Also.... your statements are not completely accurate Spokehedz. Unless we through-out scientific findings out the window.

Spokehedz (author)Brent Anderson2011-02-17

Okay, where are the published results of your claims? I see absolutely no links to any scientific documents, published in accredited journals to back up this BOLD claim that an oil that is used by millions worldwide would have a link to increased cancer risks. All I see is the result of a google search on a lot of so-called 'natural living' websites.

Brent Anderson (author)Spokehedz2011-02-17

Canola oil was invented by man in the 1970's. Many countries will not allow the production or importation of canola. Have we really not seen an increase in cancer since the 70s? Very few people would need a published paper to agree that the incidences of cancer have increased over the last 40 years.

I must apologize for saying that 'Canola/ soy are major carcinogens WITHOUT heating it. What is more accurate is that "Canola and Soy oil are extremely toxic for humans to eat, not to mention that they are carcinogenic.

By the way, neither canola nor soy oil have been eaten very long. Before you say that, 'well soybean oil was found in caves in Korea in 56AD....." Yes this is true (I don't remember the date for sure), however the soy was not GMO, was not separated by heat and Hexane; and was not used to cook with especially for deep frying. It would have been made through a process of fermentation and used sparingly one drop at a time as it has historically been in Japan and China for thousands of years. It is only very recently that Asia has been using modern canola.
PLEASE REFER ANY QUESTIONS TO MARY ENIG. She is probably the worlds most knowledgeable person dealing with fats and oils. Younger folks may need to be told that she was the first person to really raise the whole healthy fat / unhealthy fat idea back in the seventies and eighties.. She is considered very credible and respected by her peers and has a wealth of books and reports that have involved a great scientific community. I currently live in a small town and would have no problem resourcing this information from my public library. I recommend that if you need further convincing to find out one of these resources as it is difficult to find credible scientific info on the web without being a scientist and searching through private scientific databases. Books are the way to go! There are also many books that have been written over the last thirty years that cite Mary Enig's and her colleges work such as Sally Fallon Michael Pollen.

rbbiggs (author)Brent Anderson2011-02-19

I like my burgers cooked over dried cow dung (buffalo chips) Mmmm Mmmm

Is that carcinogenic?

Spokehedz (author)Brent Anderson2011-02-17

Not a single peer-reviewed statement in the entire webpage. All articles from a magazine, which may or may not have been written by a 'PHD'.

Let me clarify, so you don't get me another webpage with one person's PERSONAL OPINIONS ON THE MATTER.

A peer reviewed paper is one that is published in a scientific journal, such as Nature or equivalent, in which the claim of Canola oil has been shown to be toxic.

Not a webpage that was copy-and-pasted from a magazine that is not fact checked.

Otherwise, you are not proving your point by looking for a webpage that supports your claims--I can make a webpage that says anything. Doesn't mean a thing. Just means you can go to Google and type in "Canola oil toxic" (which, by the way, your 'answer' was the number 3 result.)

Dude wake up! there's non saturated and saturated oil non saturated has 2 or 3 molecules and saturated has 3 or 4, sorry i forgot my numbers.

I don't know what it is about the 3rd or 4th molecule but it's very bad, why are you on canola oils side so much are you married to it?

Who cares if it's easy to get ,so is cheese on a mousetrap for mice, does that make it the best choice? I'm throwing out to to inform the people so they might live an extra healthy 4-5 years.

Proof, or you are just talking out of your burrito hole. I don't believe anything without proof, and I have seen none.

If it is as dangerous as you make it out to be, you should have no issue looking up a published paper in a journal. Or several, as the case should be.

Brent Anderson (author)Spokehedz2011-02-17

Abstracts with sources noted

Spokehedz (author)Brent Anderson2011-02-17

None of those are from a scientific journal, and are as such not even close to what I asked for. You are still not proving your point by giving me the results on google.

Arbitror (author)Spokehedz2011-02-17

This thread has provided a good read! I must agree with Spokehedz, none of you have provided scientific sources, proving you all to be healthnuts who can't say "I was wrong"...

aristocob (author)2011-02-22

Congratulations on your win! They look very tasty indeed! Scott

Bindlestiff (author)aristocob2011-02-26

Thanks! Congrats back atcha! Soda woo!

SageMinto (author)2011-02-18

Looks interesting!

I've always wanted to try to re-create Simpsons recipes. Especially those Dessert Dogs Marge made.

I've definitely trying this!

mdeblasi1 (author)2011-02-17

I spoke to my cat on the subject. He said he does not mind if you first make soup then feed the wing tips to him. This way, you've got soup, and he's got gravy!

Zucchini's monkey

day-veed (author)2011-02-17

DAMN these look good! Gotta try makin' these one day! By the way, wasabi is pronounced wasabay, not wasabee.

haruspex (author)day-veed2011-02-17

That's incorrect. You can view the pronunciation of "wasabi" here:

...or your preferred dictionary.

It's pronounced:

You can also hear an actual Japanese person pronouncing it here:

Forvo is great for hearing native pronunciations.

the_burrito_master (author)2011-02-16

I'm not big on wings, but these look really good.

jurspravka (author)2011-02-15

Im love in it!

tedrock (author)2011-02-14

Do you use real wasabi paste or one of those mixtures of horseradish, mustard, and food coloring pastes?

Bindlestiff (author)tedrock2011-02-14

It was real wasabi paste.

dehlome (author)2011-02-14

Chinese drumstick!

ostomesto (author)2011-02-14

love the idea of the simpsons food

caitlinsdad (author)2011-02-14

KFC, Korean fried chicken.  Yum, bits of fried freshly grated ginger and soy sauce would be nice.

james1214 (author)2011-02-14

sounds (and looks) magnificent! well, i know what i'm making next time i have a party to go to, my party bringing staple of late has been home made tacos al pastor, but its nice to have a new thing in the repertoire.

lmaestro (author)2011-02-14

nice post

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