Need Recipe: Buffalo wings sauce

**JayCarrFan** · 05-15-2007, 12:49 PM

Anyone have an easy to create recipe for buffalo sauce? I want it comparable to most restraunts' mild sauce. Simplicity is appreciated.

Ax · 05-15-2007, 01:25 PM

Ooh...

I usually mix to taste...

The easiest way is to mix Salt, White Wine, Vinegar, Tobasco (or comparable Lousianna hot sauce) and margarine all to taste in a large sauce pot and simmer on medium heat on the stove.

Deep fry your wings until done and shake them off and immediately set them into the sauce, cover well, and remove....

I generally add fresh jalepeno and habenero to it for extra spice and usually make the sauce without the butter and leave it in the fridge overnight so that the flavors mingle (actual term)... and then reheat it and add butter... (butter is only there to help keep the sauce on the wing...

-[R]-ChurchPunk · 05-15-2007, 01:29 PM

For Hot: Combine 2 parts Franks hot sauce, 1 part butter. Melt together.
For Medium: Combine 1 part Franks hot sauce, 1 part butter. Melt together.
For Mild: Combine 1 parts Franks hot sauce, 2 part butter. Melt together.

Awesome stuff. =D

**JayCarrFan** · 05-15-2007, 02:52 PM

Quote:

Originally Posted by AXguitar

Ooh...

I usually mix to taste...

The easiest way is to mix Salt, White Wine, Vinegar, Tobasco (or comparable Lousianna hot sauce) and margarine all to taste in a large sauce pot and simmer on medium heat on the stove.

Deep fry your wings until done and shake them off and immediately set them into the sauce, cover well, and remove....

I generally add fresh jalepeno and habenero to it for extra spice and usually make the sauce without the butter and leave it in the fridge overnight so that the flavors mingle (actual term)... and then reheat it and add butter... (butter is only there to help keep the sauce on the wing...

Yeah, I've been mixing a few things like that together. I just don't like the vinegar aftertaste. Good wings don't need it. And please, don't ever mispell "Tabasco" again. It hurts my eyes.

**thesteve** · 05-15-2007, 02:57 PM

Quote:

Originally Posted by JayCarrfan

Yeah, I've been mixing a few things like that together. I just don't like the vinegar aftertaste. Good wings don't need it. And please, don't ever mispell "Tabasco" again. It hurts my eyes.

except it is spelled Tabasco...after the state in Mexico...
http://en.wikipedia.org/wiki/Tabasco_sauce

oh...and the wiki buffalo wing sauce:
http://en.wikipedia.org/wiki/Buffalo_wings#Preparation

EDIT: I stand corrected...I didn't realize the original post was "Tobasco"...the "a" is so ingrained in my mind I didn't realize it was wrong in the original post.

LadyCroft · 08-23-2007, 07:03 PM

Same recipe I always use, from cooks.com :

"THE GREATEST BUFFALO CHICKEN WING
SAUCE

2 cups of dry cayenne peppers (50 grams)
1/2 cup of water
1/3 cup of chopped onion
1 chopped garlic
1/3 cup of chopped tomato
1 cup of white vinegar
1 stick of butter
1 bottle of Lousiana Hot Sauce
1/2 of the juice of 1 lemon
1 teaspoon of honey
1/4 cup of ketchup

Here's how you make it:

Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate.

Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Lousiana Hot Sauce.

Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

What I usually do, is fry the chicken wings until they’re golden brown and very crispy and then I dip each one into the sauce. My wife and I love these with celery sticks and Ranch dressing.

Submitted by: by ABRAHAM "THE CHICKEN WING MASTER" DIAZ"

It really is spectacular.

-

bobthecockroach · 08-23-2007, 09:55 PM

Holy crap. That may even be too hot for me.

And um... what do you do with the other half cup of vinegar?

Mara's Mom · 08-23-2007, 10:11 PM

I don't know what most restaurant's mild sauce tastes like ~~and I am not going to question why on earth anyone would want mild wings~~, but here is what we do...

Sprinkle wings with cajun seasoning, salt and pepper
Bake until crispy on both sides (It takes longer than you'd think.)
Toss in Frank's Hot Sauce (much better flavor than Tabasco...way less vinegary and it actually has pepper flavor rather than just heat)

For a bit milder wings omit the cajun seasoning and add BBQ sauce to the Frank's, to taste.

I do have a recipe for an amazing wing sauce that has to simmer for a couple of hours, but we rarely use it. I will post it if someone requests it. You put a whole, peeled orange in it and it cooks down to nothing.

bobthecockroach · 08-23-2007, 10:12 PM

Quote:

Originally Posted by Mara's Mom

I do have a recipe for an amazing wing sauce that has to simmer for a couple of hours, but we rarely use it. I will post it if someone requests it. You put a whole, peeled orange in it and it cooks down to nothing.

*requests*

RawkforChrist · 08-23-2007, 11:16 PM

I'm thinking you walk into Buffalo Wild Wings
ask for a jar of mild sauce
then run out the door with it, or pay for it....
then run out the door with it

Mara's Mom · 08-24-2007, 06:55 AM

Quote:

Originally Posted by bobthecockroach

*requests*

*grants*

Gene's Chicken Wings

2 c. water
1/2 c. white vinegar
3/4 c. sugar
4-6 oz. Frank's
1 T. dried, crushed red pepper

Combine in saucepan and bring to a boil. Then stir in:

6 oz. prepared mustard
2 oz. catsup
1 orange, peeled and chopped

Cover and simmer 3-4 hours.

Sprinkle wings with Cajun seasoning and broil until crisp, turning once. Toss wings in bowl with sauce.

They're pretty hot, but not so hot that it hurts. Well, only a teeny-weeny bit. *wiggles eyebrows*

***Art*** · 08-24-2007, 06:58 AM

I'm going to ask my mom for her recipe... they are not "buffalo" wings, but they are amazing. She's been making a mild version lately for the people with weak stomachs, and it has all of the flavor with half the spice.

danalyn · 08-24-2007, 08:52 AM

Quote:

Originally Posted by Mara's Mom

I don't know what most restaurant's mild sauce tastes like ~~and I am not going to question why on earth anyone would want mild wings~~, but here is what we do...

we ordered mild wings last week (at least I think that was last week) but that's because the medium are so spicy that I can only eat 2 in one sitting...

ChihliDog · 09-07-2007, 09:50 AM

I Know I am coming in late here, but I make my own wings and I LOVE them. Anyone that tries them has said they are some of the best they have ever had.

Frank's red hot is the base, it's 80 percent red hot. Pour it in a bowl, add a few shakes of garlic powder, add a few shakes of onion powder. A few drops of Worcestershire sauce ad some flavor, and then I add some Dave's Insanity Sauce purely for heat, though you can leave it out for mils. Frank's Red Hot wont burn anyone's mouth so they should be mild enough for you.

Enjoy!