Best Buffalo Wing Sauce Recipes

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Steps:

• Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc--) to coat.
• Serve HOT!

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Steps:

• Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly.
• Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth.
• Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours.

Steps:

• In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
• Add the remaining ingredients and whisk together well.
• Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
• Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
• Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.