Recipe for Louisiana hot sauce
Anyone out there got a recipe for the hot sauce which goes with buffalo wings? I've searched the board, but it looks like everyone buys ready made sauces.
You could make a Louisiana-style hot sauce at home, something like Tabasco, but these sauces are aged for months or years. The ingredients usually include chiles, vinegar, salt, and possibly some seasonings.
Most hot sauce dips for chicken wings probably use a Louisiana-style hot sauce as an ingredient. (You probably understand that these wings and the accompanying hot sauce originated about as far from Louisiana as you can get without leaving the continental U.S.) Here is a link I found to one such sauce:
I was contemplating making my own sauce for while until I found out how aged hot sauce (Tabasco, Franks) is made. They take the fresh peppers, arrange them in a single layer, sprinkle with salt and then add more layers of peppers/salt on top.
The process is a lot more involved than tossing some peppers in a blender.
I make homemade pepper vinegar, but it isn't exactly the same thing as bottled commercial hot sauce. Like everyone else has posted, those sauces are typically aged (some for months, some for years) before bottling. Hot sauces used in buffalo wing coatings are typically less hot and thicker (more body) than a tabasco-style sauce....Frank's is the "real deal" used at the bar in Buffalo that invented the dish. I like Crystal hot sauce for wings; unfortunately, Crystal's production is limited right now post-Katrina.
If you want to make pepper vinegar, just put whole or roughly chopped hot peppers (tabasco peppers, jalapenos, habaneros, or my favorite cayennes) in a clean glass container with some salt & top with vinegar. Wait a couple of weeks for the peppers to flavor the vinegar...but don't use this for wing sauce. Instead, use it as a sprinkling condiment for fried food, or for beans or greens.
I make wing sauce with Crystal sauce and butter. Supposedly, margarine can also be used. Quickly melt one stick of butter, pour in 1/2 cup of Crystal (Frank's Red Hot Original is good, too) or amount to taste. Make the sauce after the wings are ready, otherwise butter seperates. Toss with wings. I grill my wings, by the way, rather than fry. And I keep the skin on, otherwise sauce does not "grab."
If you're looking for original Buffalo-style wings, this is the recipe to use. Frank's or Crystal's is key, and the butter. This is the recipe I was told about by folks who worked in some of the wing shacks in Syracuse back in the 80s, before wings had spread everywhere. Grilling is good, but if you want authentic, you gotta fry! Dump the sauce and the cooked wings in a heavy duty ziploc, give it a shake or two, then pour them in the bowl. Celery sticks and blue cheese dressing and you're good to go.
Thanks for your responses - I'm now less confused (I'm English by the way - so a novice on these matters...). I wasn't sure if Buffalo sauces were the same as a Louisiana sauce - but at the same time, I couldn't imagine eating wings drenched in neat tabasco!