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

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

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!

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

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!

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!

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

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44 Discussions


4 years ago on Introduction

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.


6 years ago on Introduction

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!



8 years ago on Step 5

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

4 replies

Reply 8 years ago on Introduction

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


8 years ago on Introduction

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


8 years ago on Introduction

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!

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


Reply 8 years ago on Introduction

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


Reply 8 years ago on Introduction

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.)

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.