INCREDIBLY HOT BUFFALO WING SAUCE
This is a recipe I made up during my obsession with buffalo wings. It is not the traditional buffalo sauce recipe, but does incorporate the hot sauce and butter as main ingredients. I must admit that the proportions are mere guidelines, as I make it by tasting and adjusting frequently. It is VERY HOT, but has a nice depth of flavor and pungency. The sauce is slightly chunky, owing
Provided by JMS0173
Categories Vegetable
Time 35m
Yield 3 cups
Number Of Ingredients 15
Steps:
- Saute onion and garlic in a small amount of butter just till aromatic.
- Remove from heat.
- Add remaining butter and melt over low heat.
- Add remaining ingredients and simmer 5-10 minutes .
- This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.
NOT-TOO-HOT BUFFALO WING SAUCE
Categories Sauce Chicken Appetizer Fourth of July Super Bowl Quick & Easy Low/No Sugar Tailgating Simmer
Yield 40 Wings
Number Of Ingredients 8
Steps:
- Place stove on Medium heat. Melt Butter. Add Garlic and Flour. After about a minute, add the Aged Cayenne Pepper Sauce, Lemon Juice, Brown Sugar, and Salt. Let the sauce come to a boil. Add Cream and whisk/stir until fully incorporated. Turn stove to simmer. Pour over your fried chicken wings (or whatever else you want buffalo'd) in a bowl, and toss until fully covered. Enjoy! (Have plenty of napkins on hand!)
THE PERFECT BUFFALO WING SAUCE
Not too mild, but not too hot. Great for BBQs or picnics. Once sauce is bubbling, turn to low and let fried wings sit in sauce for 5 minutes flipping wings every other minute. Serve and enjoy! Don't forget the celery sticks and blue cheese.
Provided by Dani
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 1.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 7.3 g, Sodium 2221.9 mg, Sugar 1.1 g
HEALTHIER RESTAURANT-STYLE BUFFALO CHICKEN WINGS
This is the similar to the hot wings recipe served at a popular restaurant chain. Our healthier version features less butter and no frying!
Provided by MakeItHealthy
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 5
Number Of Ingredients 9
Steps:
- Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
- Preheat oven to 400 degrees F (204 degrees C).
- Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
- Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 10.2 g, Cholesterol 32.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 465.2 mg, Sugar 0.2 g
MILD BUFFALO WING SAUCE
Our favorite commercial wing sauce is "Wing-Time" sauce, but it can be a bit difficult to find in stores. My husband likes the hot version (as opposed to the "very hot" - he says it has more flavor, even though he likes extremely spicy food), and I like the mild version. Unfortunately, the mild version is almost impossible to find, so I needed to create my own recipe. And believe me, this recipe makes a nice, tangy, flavorful mild wing sauce! I use this recipe as the basis for buffalo sauce recipes, and then if my husband wants it spicier he simply can add his own favorite hot sauces over top the cooked food. Delicious!
Provided by Julesong
Categories Sauces
Time 5m
Yield 3/4 cup, approx, 4 serving(s)
Number Of Ingredients 8
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.
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