299108 Thu Nov 04 19:15:09 -0800 2004 6 27 General Chowhounding Topics 0 1655739 I was given a bottle of Frank's Red Hot Buffalo Wing Sauce and wasn't quite sure what to do with the stuff, so I just followed the recipe on the back. Dump sauce on wings, and I also tried it on breasts and drummettes, bake at 425 for an hour, which seemed a little long, and douse again with said sauce. Matched this with blue cheese dressing and celery sticks plus baked potato spears and ketchup. Added some beer and had a pretty pleasant evening meal! Only issue was that I didn't think this wing sauce was hot enough. I know there are tons of hot sauces out there, but what do you use for wings? Thu Nov 04 19:15:09 -0800 2004 0 Coyote 1 1655760 Yesterday I was making wings. I was short on oil for frying and ended up spraying the wings with canola oil, the salting and peppering and roasted on a rack in a 475 oven. I turned them twice. It worked out just fine. I may never go back to frying. I find that the straight Franks Buffalo Wing sauce is lacking in butter. I melt a stick and mix it with regular Franks and I do have to add some Tabasco or other source of heat. In the late 70's when the recipe first got popular Frank's was hotter. It is been dumbed up a lot like a number of other spicy items to make it more main stream. Pity! Thu Nov 04 21:11:15 -0800 2004 1655739 0 Candy 1 1655790 try using 'Frank's Red Hot' - not the premade wing sauce. place about 3 cups of redhot along with 1/4 cup of white vinegar into a saucepan over medium heat. bring to a simmer and reduce by 1/3. then whisk in 1 stick of unsalted butter and toss in your cooked wings. reducing the redhot wiill concentrate the heat - helping to remedy the problems that Candy stated in the post before me. Fri Nov 05 01:42:04 -0800 2004 1655739 0 drew 2 1655958 ditto on the butter, this is how a restaurant I worked at made it. Fri Nov 05 18:20:42 -0800 2004 1655790 0 Marilayne 1 1655794 Add some powdered habanero's to the Frank's. Fri Nov 05 01:55:47 -0800 2004 1655739 0 wolf 1 1655811 I use a dry rub of whatever spicy dried peppers I have on hand with some garlic & onion powder and bake/grill the wings until crisp and then toss them in the sauce to lightly coat. A decent variation on the regular Frank's recipe is to mix in some minced garlic and honey for a sweeter but still spicy version. Anchor bar's hotter and suicidal wing sauces are spicer variations on Frank's Link: http://www.buffalowings.com/newwings/anchorbar/anchorbar.html Fri Nov 05 09:04:43 -0800 2004 1655739 0 Aimee 1 1655954 We like the DL Jardine's Texas Champagne Sauce for wings the best. It is very tasty. Fri Nov 05 18:05:43 -0800 2004 1655739 0 Amy