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Best Chicken/Buffalo Wings "Sauce"

As much as I like Chicken/Buffalo Wings, I cant afford to eat out all the time for them :(

I like to make my own Chicken/Buffalo Wings and obviously need good sauce to go with them.

A friend brought me 'Spicy Garlic Wings Sauce' from Ralph's and its just okay!

Looking for (1) Spicy, (2) Tasty (could be any flavor)


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  1. Well traditionally it's just butter/margarine and Franks Hot Sauce. Where did you want to go from there?

    1. I have never used store-bought wing sauce. I just mix equal parts butter and Franks hot sauce and add about a table spoon of cider vinegar. Depending on the audience, I might add a little extra cayenne, chile powder or black pepper.

        1. re: hondo77


          I use Defcon 2 and find it spicy enough. You can always go for 1 or 0 if you are hardcore.

          Defcon 2 makes the best wings I can produce at home.

        2. I actually really enjoyed this recipe, which I prepared for a party last year:

          1. When I moved to LA from Chicago, I couldn't find anything to match the sweet/spicy flavor of Buffalo Joes, a Chicago chain. So I came up with the following recipe:

            Mix Frank's Buffalo Wing Sauce (seems less acidic than Frank's Hot Sauce) with an equal amount of melted butter in a saucepan over medium heat. Add an entire head of crushed garlic and a few tablespoons of sugar. Reduce to about 2/3 of the original volume.

            1 Reply
            1. re: metaphora

              I ADORE Buf Joe's. I'm going to have to try this!

            2. I went to school in Rochester NY and would drive to Buffalo for concerts and wings. I was told that for the most part the recipe for the sauce is Hot Sauce, Butter and a little honey to sweeten a tad and help the sauce stick to the wing.

              1 Reply
              1. re: Lenox637

                The addition of honey makes good sense. The one time I made my own buffalo was for chicken tenders that were already breaded, so there was no question that it would adhere. But if you are using it on wings or mini drumsticks, I guess you would need the sauce to be stickier.

              2. I mix some Crystal, or Texas Petes with some melted butter & coat the wings, , and then the wings are good to go.

                3 Replies
                1. re: swsidejim

                  There is debate over which sauce to use, but a simple red sauce like Franks is what I use. Tough to beat the hot sauce/butter recipe.. its what got the Anchor Bar by..

                  I have had some great garlic wings - essentially moderately hot wings with a garlic kick - the Golden Garlic wings at Quaker Steak and Lube in PA live in my dreams, so good luck with the recipe.

                  1. re: grant.cook

                    anything with garlic is good with me. I sometimes mix some sriracha sauce in the butter hot sauce mix as well.

                  2. re: swsidejim

                    ammending my post. in my humble opinion the wings must be deep fried, preferably in peanut oil, oven baking just does not yield the same product.

                  3. Going with the "could be any flavor":

                    Stir Fry Sauce(per pound of chicken)

                    2 tablespoons fine or medium ground red chili pepper
                    2 tablespoons soy sauce
                    2 tablespoons sugar, honey, or corn syrup
                    1 tablespoon rice or cooking wine
                    4 cloves peeled garlic
                    1/2 inch peeled fresh ginger
                    2 heaping tablespoons gochujang
                    water as needed to obtain a thin paste

                    Other ingredients

                    1 green or spring onion
                    1 tablespoon toasted sesame seed

                    If you can't get gochujang, you can make an acceptable substitute:

                    1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
                    3 tablespoons finely ground red chile pepper
                    1 teaspoon sugar
                    3 cloves pressed or minced garlic
                    1 teaspoon soy sauce
                    1 teaspoon korean rice wine or a cooking wine
                    1 teaspoon pure roasted sesame seed oil
                    water as needed


                    In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
                    Allow to sit at room temperature for at least one half hour.
                    Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
                    Refrigerate until use.

                    After sitting, you may need to add a small amount of water to regain the paste consistency.

                    Bake, fry, or grill your chicken until just short of done.
                    Heat a stir fry pan, add chicken and sauce, then stir fry until the sauce thickens and adheres to the chicken. Garnish with sesame seed and chopped green onion.

                    1. "Best" is a subjective thing. I can tell you that the original recipe - as done at Anchor Bar in Buffalo - is butter and Frank's Hot Sauce. The wings are deep fried and then coated with the mixture.

                      11 Replies
                      1. re: houdini

                        That's the deal. You can't improve on the original. Frank & Theresa came up with something perfect -- like peanut butter & jelly.

                        I used to work in a wing joint in Buffalo in the '70's. It's just Frank's Hot Sauce and melted butter, mixed in a big stainless steel bowl. Deep fry -- DON'T BREAD THE WINGS -- dump into the bowl, swirl around, DRAIN. Serve.

                        The only change I'd consider OK is using Franks X-tra Hot. I think the original, like Tabasco, has been dumbed down over the years. It's just not that hot anymore. And if you try to amp up the heat by using more hot sauce, less butter, the wings lose their crispiness.

                        1. re: sbp

                          Yep, we use butter and Franks Xtra Hot.

                          1. re: sbp

                            I myself have never been but I have heard the wings are great there. I did notice something interesting when they had the Wing challenge on Bobby Flay's Throwdown show. Bobby breaded the wings and then used peanut oil. Don't know if anyone picked up on it, but the people at the Anchor Bar looked like someone just killed their puppy. Something tells me if it weren't for a local college kid being the judge, there just might have been a new sheriff in town.

                            1. re: jhopp217

                              The "someone just killed their puppy" look is what happens to a Buffalonian when someone breads a chicken wing and then says it's a Buffalo Wing. Like ordering Hot Pastrami with mayo at Katz's.

                              1. re: sbp

                                That's not kosher? I think it was more the "oh man those are good" face rather than the "what the ****?" look

                                1. re: jhopp217

                                  No, it was a "that poor soul doesn't even know what a real Buffalo wing is!" I saw the episode. Trust me -- breading a Buffalo wing is taboo #1. The breading sucks up the sauce, making the wing soggy, and also prevents the hot oil from rendering the fat from the skin, which is also necessary for a crispy wing.

                                  Taboo #2 (which I have slipped up on when returning to Buffalo for a visit) is calling them "Buffalo Wings" in Buffalo. There, it's just "wings."

                                  1. re: sbp

                                    When I was demo-ing wings at Costco, I told them the story about the great Buffalo blizzard and the necessity of finding something to munch on. (My own uncle, a stuffy yuppie from Clarence, had to sleep on a pool table in a bar that night.) When I told the members this story, I actually got the reply from some: I always thought they were called buffalo wings because they came from buffalo!

                                    I am not kidding. That just plain scared me about the American educational system.

                                    1. re: miki

                                      Are you sure it wasn't Jessica Simpson?

                                      1. re: miki

                                        Way back, when the great herds of buffalo migrated for the winter, there were so many of them in the sky it would blot out the sunlight.

                                        1. re: sbp

                                          Oh, now, THERE'S a picture! LOL!

                                      2. re: sbp

                                        My SIL once argued with me vehemently that Buffalo wings were breaded, that's how widespread this belief is. Because I served Wing Zings and she insisted they were Buffalo wings, for some reason she would not believe me as she obviously has no clue. Sad. I will never serve her any wings again!

                            2. We used to buy Anchor Bar wing sauce mail order (one of the supposed origins of Buffalo wings). We now just use Franks wing sauce, which is an excellent replacement, and cheaper and more readily avail. Deep fried in peanut oil is the way to go. Will have to try the Franks w/ butter idea some day.

                              1. I try to make everything from scratch when I have the time. Today I was smart and took the bottled sauce shortcut. The resulting wings and beer experience was perfect. I used one bottle to three pounds whole chicken wings. The chipotle sauce is just as tasty this way as the spicy red repper(arbol). http://www.fronterakitchens.com/cooki...

                                3 Replies
                                1. re: Romanmk

                                  Likewise I'm a scratch maker for something so simple. Marinate, bake, second light coating of sauce.

                                  If I use a bottled sauce, I go with a Mexican style hot sauce like Tapatio (inexpensive, much less vinegar, mo chile flavor :-). Add the honey or whatever yourself.

                                  Simple blue cheese dressing: http://www.foodnetwork.com/food/recip...

                                  I agree with the above observations on Franks - it's wimpy, not particularly flavorful or inexpensive.

                                  1. re: DiveFan

                                    How do you make your own sauce if you don't go with bottled sauce? thanks

                                    1. re: DiveFan

                                      Simple! All you need are:
                                      - Dried chile pods and/or powder
                                      - Water
                                      - Cider or white vinegar
                                      - Salt
                                      For a hot wing sauce I'd use two parts guajillo or new mexico to one part de arbol or pequin chile pods by weight. Rinse the pods, cut the stems off and shake out most of the seeds. Cover barely with water in a sauce pot, bring to a boil, then remove into a non-reactive bowl for hydration overnight. The next day, blend the pods and strain into a storage bottle. Add just enough vinegar to detect tartness and add salt to taste. If necessary, adjust heat level and color with powdered chile of the same varieties.

                                      However for prep on short notice :-), the availability around here of inexpensive large bottles of Mexican hot sauce is a gift for volume wing production.

                                  2. First, bake the wings at 450 degrees for about 20 minutes.

                                    Pour off the grease, then put them in a large bowl with:

                                    1 melted stick of butter
                                    1 small bottle of Frank's Hot Sauce (or hot sauce of choice)
                                    1 bottle of Heinz Chili Sauce

                                    Cover the bowl with a lid or plastic wrap, shake the wings up and let them steam a few minutes.

                                    Then put the wings back on a baking pan (I put them on a rack then on a pan), then bake again at 400 degrees until the wings are crispy. The coating will really stick.

                                    The flavor is not as hot as some recipes, but it is very flavorful.

                                    1. Check out Alton Brown's Buffalo Wing recipe on foodnetwork.com

                                      1. I second the butter/Frank's Red Hot, can't think of a better sauce.

                                        2 Replies
                                        1. re: gsshark

                                          Franks & Butter is the classic, agreed. For a variation though, Sriracha & Butter!

                                          1. re: MGZ

                                            As I've mentioned, I'm a purist -- but that DOES sound good.

                                        2. I'm with the Franks and butter but to really soak in the flavor, marinade the wings (overnight if you can) in the sauce, then after cooking the wings, toss again in the sauce.

                                          2 Replies
                                          1. re: lexpatti

                                            Marinating the wings will have the same effect as brining. The skin retains the moisture and then won't stay crisp. A great Buffalo wing absorbs the sauce but is not "saucy" (it will look like the skin is simply colored orange, but not wet), and stays crisp for a while after it's served.

                                            1. re: sbp

                                              not if you deep fry them, nice and crispy.

                                          2. I don't know if everyone would consider it the best, but I like it. I use the chili paste/oil, that you can get from your local chinese restaurant, but I warn you, it is alot hotter that Frank's and Butter. I do add a little melted butter that way I can spread it throughout all the wings. Give it a try.

                                            1. My wife & I eat a lot of wings and go with Franks to butter at a 4:1 ratio 80% of the time. (equal amounts or even close is too buttery) But every once in a while we look for a little variety. My wife likes wings tossed in any kind of teriyaki sauce. I really love a vinegar/black pepper and chili sauce I get from Uncle Dougie's in Chicago. www.originaluncledougies.com.

                                              1 Reply
                                              1. re: Goldendog

                                                try honey, soy sauce, ginger, garlic, and sesame seeds, HELL YEAH !!!

                                              2. I typically use the Frank Red Hot Wing Sauce not the Hot Sauce. So the Hot Wing sauce is just pre-mixed with butter or some butter-like substance? Maybe I'll try both ways (Wing Sauce vs Hot Sauce + butter) and compare some day.

                                                1. Do you prefer drummettes only or drummette and "forewing" (or whatever it's called)? Anyone cook the whole wing without separating the two? What's the "traditional" way?

                                                  5 Replies
                                                  1. re: pharmnerd

                                                    I think they're called the 'flat', and they're definitely separated.

                                                    I guess reference would depend on what you are looking for in your wing experience- the drumette is more meaty while the flat is more about the crispy skin and sauce. I'm all about the latter, myself, and also tend to prefer that the wings not be so darned large. Those great big roaster wings that you usually see in the supermarket just aren't appropriate for the buffalo treatment, imo.

                                                    1. re: TongoRad

                                                      They're sold to restaurants separated into drums and wings, and preferably "nipped" (little fingertip cut off). They're sold in three sizes (small medium and large depending on how you want your plate presentation to look). Don't know if that makes it "traditional" but I've never seen whole wings used for Buffalo myself.

                                                      1. re: TongoRad

                                                        In Buffalo, typical size is bigger than what you see most anywhere else, but not roaster size. Too small, and the oil/sauce/skin overwhelms the flavor of the meat.

                                                        1. re: sbp

                                                          Yeah- size is defiitely important. I guess I would choose the smaller side of 'medium' if given the choice; smaller rather than larger. But the teeny tiny ones are also a turnoff.

                                                          In the supermarkets I would look in the frozen food aisle for the more proper size- it seems like in the fresh poultry section you only see the gigantic ones these days.

                                                          1. re: TongoRad

                                                            Cool. I prefer medium. Just had some giant spicy garlic wings from a Thai place, and although quite good, was just a bit too big for my taste.

                                                            Saw Tyler Florence make some large wings (not Buffalo) that were baked whole, flat + drummette.

                                                    2. I know what you mean about not being able to afford them, plus they are the size of parakeet wings and they are almost a dollar per wing here. I can only eat a couple, but my husband loves them. A few years ago I found a recipe on the back of a ranch dressing packet. Okay this is Sandra Lee food I know.... but he does loves them.

                                                      One pack of wings -1 pk of wings I think there are 30
                                                      a pkg of ranch dressing
                                                      1 stick butter-melted
                                                      Crystal Hot hot sauce
                                                      Put the dressing a paper bag and shake
                                                      Mix the butter with about 1/2 bottle of Crystal Sauce and dip the wings and drummies
                                                      bake at 350 for 20 mins turn once baste them again with the sauce and butter.

                                                      Serve with Blue Cheese dressing and celery sticks

                                                      1 Reply
                                                      1. re: chef chicklet

                                                        Ok that made no sense. I meant to say.
                                                        Place the dressing in a paper bag, then the wings a few at a time, coat well, then dip them into the butter and hot sauce mixture and bake, etc. Turn once half way through cooking time, baste with the remaining hot/butter sauce.

                                                      2. Franks Hot sauce, butter and sometimes we throw in a little parmesan, or honey, or even BBQ sauce, depending on our mood. We also like Texas Pete's Wing sauce - it's pretty good.

                                                        1. I've had much more flavorful sauces than Frank's and definitely hotter sauces. I laugh when people tell me how hot it is. I put hot sauce (and yes I do like Frank's for cooking with) in/on everything.

                                                          I wish I could remember the name of it, but I bought a mango/habanero sauce that was killer for wings. And I actually don't like mangos. It wasn't sicky sweeet, but added enough flavor to the sauce that itwasn't just pure heat.

                                                          If you're looking for pure heat, go to a chili website and get something with a scoville rating of over 200,000. I've tasted 500,000 and it's brutal. We wanted the million but they asked us to sign a waiver. We had a long night of drinking ahead of us and I didn't feel like ruining it.

                                                          1 Reply
                                                          1. re: jhopp217

                                                            Way back in the old days of Croxley's Ale House on Long Island they made special wings using Insanity Sauce- they were probably even called Insanity Wings if memory serves. They stopped doing it because it became too expensive, or that's what we were told. Anyway- Insanity was one of the first sauces to make use of Pure Cap and if you are looking for heat that may still be the way to go with your homemade version. Personally I prefer the added flavor of just making a standard sauce and then adding crushed (not powdered) habanero and piquin- the heat really starts to build by the 4th or 5th one.

                                                            Melinda's makes a mango/habanero sauce, I believe. Was that it? Pretty tasty in any event.

                                                          2. Equal parts of Frank's and butter, and a splash of plain old white vinegar. It really perks up the flavor. I don't deep fry...I pat the wings dry, sprinkle with kosher salt, then roast at high heat on a rack until fairly crispy. Then toss in the hot sauce-butter-vinegar mixture. Sometimes, that's it, sometimes I'll put the wings back on the baking sheet to let the sauce cook on. Now I'm hungry...

                                                            1. Ranch, blue cheese or neither? With or without celery?

                                                              3 Replies
                                                              1. re: pharmnerd

                                                                If this is a question, the answer is blue cheese with celery and carrots.

                                                                RANCH? Maybe for Teriyaki wings

                                                                1. re: jhopp217

                                                                  Was just curious if others prefer ranch dressing over blue cheese, like some of my friends. Probably just my lame ass friends. I prefer blue cheese myself.

                                                                  1. re: pharmnerd

                                                                    I put blue cheese on everything...almost!

                                                              2. I use the following recipe:
                                                                1/3 cup butter, melted
                                                                1/4 cup Frank's Red Hot Sauce
                                                                1/4 cup Texas Pete's Hot Sauce
                                                                Tsp. white vinegar
                                                                1 clove garlic, crushed

                                                                Heat together in a small sauce pan. Coat deep fried wings with sauce. Serve with Blue cheese dressing, celery, and carrots.

                                                                1. Is there any good reason not to roast your wings until crispy rather than deep fry them? Personally, I don't like jacking with all that oil. Prefer to roast when possible.

                                                                  8 Replies
                                                                  1. re: Perilagu Khan

                                                                    I never deep fry. I bake them really really well at first, then sauce them, then bake again. It keeps the sauce on them, they taste great.

                                                                    1. re: Perilagu Khan

                                                                      I think the only reason is that then they're not officially Buffalo Wings.

                                                                        1. re: TrishUntrapped

                                                                          Yeah. Same here. Awsomeness over authenticity in this instance.

                                                                          1. re: Perilagu Khan

                                                                            I have no issues with taking a more healthy approach, but IMO a deep fried chicken wing does taste better than a baked wing. Just like real fried chicken tastes better than "oven-fried". Or fried potato chips over baked. Sorta like bacon; just about anything can be improved when deep fried.

                                                                            That said, I deep fry maybe a handful of times a year - sometimes you gotta sacrifice a bit.

                                                                            1. re: sbp

                                                                              Yeah, I hear ya'. I guess my question is, can you really tell the diff between baking and frying when your wings are slathered in a spicy sauce--and I do like mine spicy! For me it's a matter of convenience more than health. I just don't like using all that oil and I don't like the mess that inevitably ensues from deep frying.

                                                                              1. re: Perilagu Khan

                                                                                Yes, you can tell the difference. A "real" and well made Buffalo wing is not slathered in sauce. You dump the freshly fried wings into a bowl which has the hot sauce/butter mixture, swish it around till coated, then DRAIN.

                                                                                The wings will look almost dry, but bright orange. No sauce will drip off, but if you run your finger along the wing, your finger will get some orange color on it. By not being dripping in sauce, the wing stays crispy for quite a while. The hot sauce sort of gets absorbed by the wing, but doesn't lay on top. This allows it to stay crisp, and because of this you CAN tell the difference between fried and baked. Frying really bubbles up the skin and renders out much of the fat.

                                                                                And I agree with the mess -- I've been frying outside mostly, but since I deep so infrequently, I also agree it's a waste of a lot of oil. End of the day, though, a GREAT wing needs to be fried. You can make a pretty good one in the oven..

                                                                                1. re: sbp

                                                                                  I shall have to do a taste test. Brutal labor, no doubt, but there ya' go.

                                                                    2. This recipe is amazing. I don't like to repeat recipes, I've made this one many many times. http://www.epicurious.com/recipes/foo...

                                                                      1 Reply
                                                                      1. re: Romanmk

                                                                        Definitely a good recipe - pretty close to red cooked chicken or even honey-garlic. Definitely not a relative of Buffalo wings.

                                                                      2. What about the "necessity" of thawing? Outside of some spattering oil caused by ice crystals (if you deep fry) are there any adverse effects from cooking frozen wings?

                                                                        2 Replies
                                                                        1. re: Perilagu Khan

                                                                          Some companies sell wings specifically for deep frying that are not only frozen, but also have a thin coating of ice on the outside. Supposedly this helps them cook evenly so that the outside skin is crispy and the inside is done/juicy simultaneously. I'm not sure I buy the theory, and I bet that the size of the wing is of no small importance, but I've definitely seen them sold that way.

                                                                          1. re: Perilagu Khan

                                                                            Frozen wings are notorious for ruining fry oil.But that could be more due to using already prepared wings.

                                                                          2. Another question: Is it advisable to use regular hot sauces (Louisiana, Dave's Insanity, CaJohn's, Big Orson's, Blair's, etc.) combined with butter instead of a wing sauce? Or do regular hot sauces tend to be too thin to adhere to the wings?

                                                                            13 Replies
                                                                            1. re: Perilagu Khan

                                                                              Regular hot sauces combined with butter is better. First, that's the original recipe. Also, the problem with some wing sauces IS that they adhere too well to the wings. Hot sauce is not supposed to sit like a paste on top of the wing and wings shouldn't be swimming in sauce. Too much contact with the liquid makes the skin soggy.

                                                                              1. re: sbp

                                                                                Another hearty vote for hot sauce and butter instead of a prepared concoction. Beware, though, Dave's Insanity and butter, for example, does not result in your mother's buffalo wings! However, if you like heat, making wings with butter and (insert hot sauce here) can be very rewarding.

                                                                                1. re: MGZ

                                                                                  Thanks, fellas. And this is actually very good news because the multiplicity of hot sauces out there far outstrips the amount of wing sauces. And also I'm pretty much of the mo' hotta mo' betta school of eating. I'm guessing few commercial wing sauces generate enough heat to satisfy my palate. Hot sauces, on the other hand...

                                                                                  1. re: Perilagu Khan

                                                                                    I'm the same way, and while the "traditional" flavor only comes from Frank's hot sauce, it's clear the company has lowered the heat over the past 30 years to appeal to a mass audience. So for me, the trick is to use Frank's and mix in a little VERY hot but neutrally flavored hot sauce.

                                                                                    1. re: sbp

                                                                                      I'm going to try a little wing experiment tomorrow: cook my wings until very crispy; simmer in a combination of 1/3 cup butter, 1/4 cup Frank's Hot Sauce and 1/4 cup Skyline Hot Sauce; drain and then bake for 15 minutes at 400.

                                                                                      The Skyline Sauce is some delicious stuff I picked up in St. Kitts. The ingredients are red scotch bonnet peppers, yellow Burkina peppers, sweet peppers, cucumbers, papaws (papaya), vinegar, salt and spices.

                                                                                      These should be delicious; I can't wait.

                                                                                      1. re: Perilagu Khan

                                                                                        I'd be wary about saucing then cooking again, or "simmering" in the sauce. Why not try the same sauce mix, but reserve a few "naked" wings that get sauced only at the end, then compare.

                                                                                        1. re: sbp

                                                                                          By simmering I actually only meant submerging them in warm sauce for a while. The sauce won't be bubbling and there will be no further cooking, only, hopefully, further flavor enhancement.

                                                                                          As for your reservations about "cooking again," why do you see this as a problem?

                                                                                          1. re: Perilagu Khan

                                                                                            Because you've got a vinegar/water based sauce baking on the wing. Think of the difference between roasting a chicken fairly plan (like salt, pepper and olive oil) and braising chicken in chicken stock or tomato sauce (like for cacciatore). Braised chicken always has flabby skin.

                                                                                            Now, even for a real Buffalo wing, you've got to eat it fairly soon after frying, because it won't stay crisp forever once the sauce goes on (even if well drained). Now consider you are talking about adding another 15 minutes of sauce time in the oven.

                                                                                            Again, at the end of the day, all these variations may be tasty, so I'm not saying it's a "bad" way of cooking a wing. But if you're trying to replicate a Buffalo wing, most variations, however tasty, will result in a wing that is lacking all the attributes of a Buffalo wing.

                                                                                            1. re: sbp

                                                                                              But an oven at 400 is a very dry thing. I suspect 15 minutes of this treatment will cook the sauce into the chicken and crisp up the wing even further. Nevertheless, I'll probably do some wings as you suggest and the others according to my plan just for the sake of comparison.

                                                                                    2. re: Perilagu Khan

                                                                                      I find that adding a sweetener makes the sauces mitigates the more "aggressive" hot sauces and results in more interesting, and palatable, wings. Sugar and honey are obvious choices, but Allfruit is another great option. For example, Dave's Temporary Insanity, butter, and rasberry Allfruit made a very good, though unconventional, wing sauce.

                                                                                2. re: Perilagu Khan

                                                                                  I make my own and it is simple and goes together in less than 10 minutes. It is flavorful as well as hot. You can tailor the spices to your heat level and thicken it as well. It can be halved and doubled. Having been to the Anchor Bar, I believe this comes close, and is better (IMHO) than just butter and hot sauce

                                                                                  Buffalo Sauce

                                                                                  6 oz Frank’s Louisiana Hot Sauce
                                                                                  1 Stick Margarine (not butter)
                                                                                  2 Tbl white vinegar
                                                                                  ¼ tsp celery seed
                                                                                  ¼ - ½ tsp cayenne pepper
                                                                                  ¼ tsp garlic powder
                                                                                  ¼ tsp onion powder
                                                                                  2 dashes black pepper
                                                                                  ½ tsp worcestershire sauce
                                                                                  2 tsp Tabasco
                                                                                  up to 1/2 cup ketchup depending on how thick you want the sauce

                                                                                  if you want it hot add
                                                                                  ¼ - ½ tsp crushed red pepper

                                                                                  Mix all ingredients in pan over low heat stirring occasionally.

                                                                                  For Shrimp coat with the sauce and bake at 350 for about 10mins and check them. Remove from the baking dish or drain all the liquid and add additional thick buffalo sauce to coat. Serve with Blue cheese or Ranch dressing.

                                                                                  For Chicken baste with sauce and grill or bake. Chicken takes longer but isn’t usually finger food.

                                                                                  1. re: folprivate

                                                                                    May be tasty, but it's not Buffalo wings. You're not only baking the wings, you're basting with sauce during the baking. This adds moisture which interferes with crispiness. Also, your sauce uses ketchup, which is sweet and goopy, as well as various powdered seasonings, and crushed red pepper. All of that adds up to a sticky sauce that sits on the wings. And I've found that the garlic powder, onion powder, chili flakes, etc... also diminish crispiness and require a thicker, goopy sauce so they adhere to the wing.

                                                                                    1. re: sbp

                                                                                      well thank you for correcting me

                                                                                3. I have been using Vietnamese Chili garlic sauce (Tuong ot vietnam) with melted butter.Makes truly awesome wings

                                                                                  1. We get the chickens from Costco and just roast them. My daughter has a bottle of Franks and uses it for dipping. It's not just for wings!

                                                                                    1. Sorry that I am jumping in so late, but it's my first evening on the boards :-)

                                                                                      I will cast a vote for the sauce from the Anchor Bar. My husband and I were in Niagara Falls a year ago, and made a special stop in Buffalo on our way home. The wings were tender, and the sauce was delicious.

                                                                                      I don't know if it is offered all over the country or just locally, but in the Boston area there is a take out restaurant called Wing-It that sells their buffalo wing sauce for sale. It's fantastic stuff!

                                                                                      As far as preparation goes, my husband and I usually brine the wing sections for about 30 minutes, then either grill them, or bake them on a rack over a cookie sheet at 425 F for about 10 minutes, then broil on high for 5 minutes on each side. Then we douse them in whatever sauce we are using.

                                                                                      (My apologies to those of you from Buffalo who fry your wings...although the flavor of fried wings is incredible, the lingering odor in my home is not quite so appealing. Ah, if I but had the ventilation system they have at the Anchor bar!)


                                                                                      1. Equal parts butter and Franks Hot Sauce. I am a born and bred Buffalo baby :D So, that's how we eat 'em. When I was a kid, my dad would grill the wings in the summer, and toss them in the sauce. Different, but DELICIOUS :)

                                                                                        1. Here is the recipe I use. These wings are HOT! I got it off of a tv. show....hope you like! It says to grill, but I use a deep fryer and I leave the wheat beer out--because that can get expensive. I also use smoked paprika instead of sweet. I also do not use the cilantro/parsley. I have never had a complaint yet!!

                                                                                          CALGARY HOT WINGS
                                                                                          printer-ready version

                                                                                          Adapted from: Raichlen’s Indoor Grilling by Steven Raichlen (Workman, 2004)
                                                                                          Method: indirect grilling
                                                                                          Serves: 3 to 4 as an appetizer (makes 12)

                                                                                          12 whole chicken wings (about 2 pounds)
                                                                                          2 cups wheat beer
                                                                                          2 teaspoons coarse salt (kosher or sea)
                                                                                          1 teaspoon freshly ground black pepper
                                                                                          1 teaspoon sweet paprika
                                                                                          1 teaspoon chili powder
                                                                                          1/2 teaspoon celery seed
                                                                                          1 tablespoon extra-virgin olive oil
                                                                                          4 tablespoons (1/2 stick) unsalted butter, melted
                                                                                          1/4 cup sriracha (Thai hot sauce; see Note)
                                                                                          1/2 cup Crystal-brand hot sauce or Tabasco sauce
                                                                                          2 tablespoons chopped fresh cilantro or flat-leaf parsley (optional)
                                                                                          1-1/2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained

                                                                                          1. Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.

                                                                                          2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.

                                                                                          3. Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.

                                                                                          4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

                                                                                          5. When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.

                                                                                          6. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.

                                                                                          Note: Sriracha is a sweet Thai hot sauce–think turbocharged ketchup, rather than tongue-blistering hot sauce. It is named for a city on Thailand’s Eastern Seaboard. It is available at most Asian markets, or through www.ImportFood.com.

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                                                                                          © 2006 Steven Raichlen | site design Benjamin Wilchfort