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Looking For An Authentic Buffalo Wing Sauce For Chicken Breasts Recipe

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Greetings,

I am looking for an authentic Buffalo Wing sauce recipe that can be properly added per ingredients to 1 or 2 chicken breasts as opposed to wings.

When I say authentic, I am talking about Anchor Bar/Duffs kind of flavor as it seems everyone has their own idea as to what is authentic Buffalo Wing sauce when I visit various restaurants.

If I am not mistaken - I believe it's Frank's Red Hot, butter, white vinegar and celery seed. But I need to know what would be the proper amount for chicken breasts.

I would greatly appreciate any Buffalo chicken breast recipes and I thank you for your assistance.

Hey Man

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  1. Does the quantity of sauce really matter? The cooked wings are tossed in the sauce, and then served. It doesn't matter if there is left over sauce in the mixing bowl after you remove the wings.

    My gut sense is that a cup of sauce would be plenty for a couple of breasts.

    11 Replies
    1. re: paulj

      My concern is with being able to get the authentic Buffalo flavor.

      If I have left over sauce - that's fine, but the proper amount of vinegar needs to be mixed in with the proper amount of butter and Franks. If I was just using hot sauce, then it wouldn't matter how much I add.

      Thanks for the response.

      1. re: Hey Man

        I'm not an expert in wings, but my impression is that the basic sauce is Franks hot sauce diluted with melted butter (in a 2:1 ratio, more or less).

        Where did you see the vinegar and celery seed?

        Celery is eaten on the side, dipped in dressing.

        The original was not a highly refined recipe. It was bar food thrown together at the last minute.

        1. re: paulj

          It's clear that the Anchor Bar or Duffs have vinegar mixed in with the butter and Franks just by taste alone. Franks doesn't have a vinegar flavor on it's own.

          In addition, vinegar is listed as an ingredient in the supposedly real Anchor Bar recipe that I found online. But there seems to be many real Anchor Bar recipe's posted online and they all seem to have different ingredients.

          But again, I am not making wings - I am making chicken breasts, so I imagine the quantity would be different for 1 or 2 chicken breasts as opposed to 4 to 5 pounds of wings per the ingredients below.

          4 to 5 Lbs chicken wings
          4 TBS butter or margarine (1/2 stick)
          5 TBS Franks Red Hot
          1 TBS white vinegar

          1. re: Hey Man

            How would you use this with breasts? You could make up the sauce recipe, and then apply it to the chicken in what ever way is convenient. Whether you dip or spoon, it is easier to do so if you have more sauce than absolutely necessary.

            1. re: paulj

              I guess I will have to play around with it to taste. I was just hoping that someone on here had already tried making it and had a specific recipe.

              Thanks.

              1. re: Hey Man

                Not to be flip, but the Anchor Bar does sell their sauce by the bottle. The ingredients include vinegar, margarine and the ever popular "secret ingredients". For $4.99 a bottle (plus $9.99 shipping), you can have the real thing. Alternately, Duff's sells their own hot sauce with "Directions on bottle to make it to your liking."

                1. re: Jeri L

                  Yes......or just use the original Franks and butter, lol. A little vinegar or extra cayenne to kick it up a notch or two, if that is what you like. There is no mystery as to ingredients, is there?

                  I am also confused as to what is the perceived difference between breast vs wings. I use this recipe for buffalo chicken sauce in many applications...we especially love buffalo chicken pizza around here. It is transferable.

                  1. re: sedimental

                    I assumed that the ingredients for the sauce are exact for the amount of wings specified in the recipe (4 or 5 pounds).

                    Since I am only making 1 or 2 servings of chicken breast, I didn't want to dilute the flavor I am trying to achieve by increasing or decreasing the ingredients per any recipe used ala too much vinegar or not enough or too much butter or not enough.

                    1. re: Hey Man

                      Well, just make it by ratio.

                      Even if you make a little bit extra sauce, the ingredients are cheap.

                      1. re: Hey Man

                        When you order the wings, are they swimming in a sauce, or just coated?

                        1. re: paulj

                          I actually ask for heavy sauce. I love saucey food just in general. I mean it's not swimming in sauce when I get wings, but it's defintely "wet" and not just coated.

      2. Two links from Saveur:
        http://www.saveur.com/article/Recipes... - this is the one I use because it substitutes butter for the original margarine.
        Here's the original:
        http://www.saveur.com/article/Recipes...

        1. Melt a bunch of butter, add Franks to taste.

          Done!

          9 Replies
          1. re: C. Hamster

            it's not really that simple if one cares about an authentic Buffalo wing flavor as opposed to just any Buffalo wing sauce that Hooters might serve. :)

            It's more than just melt a bunch of butter and add Franks. I am quite sure the recipe's used at the Anchor Bar and Duffs have a little more to it than that if I were able to see them make it.

            1. re: Hey Man

              I've been making Buffalo style chicken breasts for years, and this is what I do: I bake the breasts, bone in and skin on. Nothing on them. When they are nice and done, and the skin is crispy, I toss them in a skillet that has melted butter and hot sauce already mixed up and sizzling. Let that impregnate the skin a bit, and serve with homemade chunky blue cheese dressing. I've used Franks, Texas Pete and Louisiana Hot Sauce, and Tabasco, and I prefer Louisiana Hot Sauce. I don't care if it's authentic, I just like the sauce to have a nice kick, along with a good flavor.

              1. re: Hey Man

                Except that it is that simple ....

                I'm guessing you like the celery seed. So add it!

                Add anything you like! It's simple that way.

                1. re: Hey Man

                  I worked at a wing joint in Buffalo in the 1970's. Everyone knew the recipe - Frank's hot sauce and margarine or butter. Nothing else. That IS authentic. Frank's hot sauce has plenty of vinegar in it.

                  1. re: sbp

                    Franks hot sauce doesn't have plenty of vinegar in it. It's quite clear when eating at Duffs or the Anchor Bar that vinegar is added as the fumes almost make me gag, but the flavor is awesome.

                    I have put Franks on wings on home and it's just not the same.

                    After doing a little research, recipes online for the Anchor Bar recipe even state the addition of vinegar.

                    1. re: Hey Man

                      Believe what you want; vinegar is second to chiles on the the ingredients list - Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, Natural Flavor and Garlic Powder. The fumes may make you gag because the published recipes always use way more margarine than a wing joint would use, and because the vinegar in the sauce is more volatile when the wings are first served piping hot.

                      The Anchor Bar has been embellishing their recipe since they became a tourist stop. I suppose they don't want their wings to seem too simple, or want to promote the purchase of their own branded sauce by making it yourself look too involved.

                      They were originally primarily a bar - the wings were meant to be simple, cheap and quick to prepare. Back when wings were first becoming huge in Buffalo, it was well known that the recipe was just hot sauce (Frank's only) and margarine (butter was too expensive for a wing joint or bar).

                      1. re: sbp

                        Well you could be right about embellising the recipe or the recipe changing a bit over time. Or maybe Duffs uses vinegar where as the Anchor Bar doesn't. I should have specified that it's Duffs where I almost gag on the vinegar fumus, but love the flavor it adds.

                        Since starting this thread, I have watched a bunch of YouTube videos and read a lot of websites from people claiming that they were told what the Anchor recipe was from people who worked there and it did include vinegar as this video indicates for example:

                        http://www.youtube.com/watch?v=SN3j0U...

                        Here is that recipe laid out from the video:

                        http://foodwishes.blogspot.ca/2010/04...

                  2. re: Hey Man

                    Q: How can I make sure the wings I serve have the authentic flavor of Buffalo?

                    A: Frank's RedHot Original Cayenne Pepper Sauce was the secret ingredient in the first ever Buffalo Wings recipe. To give your wings authentic Buffalo flavor, use 3 parts Frank's RedHot Original and 2 parts melted butter. Toss your wings in this mixture and serve.

                    http://www.franksredhot.com/info/faq

                  3. re: C. Hamster

                    50% butter, 50% Tabasco hot sauce. At a cook-off (for charity) one time the crowd wiped out my wings & left all the others untouched.

                  4. I find Frank's to have a pretty strong vinegar flavor but this link might help http://www.cooks.com/rec/view/0,161,1...

                    1. Frank's actually makes the finished Buffalo Wing Sauce and it's widely available...

                      http://www.franksredhot.com/products/...

                      We make it ourselves in our restaurant using the original Red Hot and Butter instead of Margarine. Note that the second ingredient in the Original Sauce is vinegar so we don't add extra. We do a simple 50-50 mix except for our customers who like it hotter.

                      For chicken Breasts, which are inherently mild, I'd use skin on, bone-in, and bake/roast/broil/fry them until just done but crispy outside, then melt 2 TBLSP of butter and add 3 TBLSP of the sauce. Whisk until combined and taste to see if you like it. Adjust as necessary to your taste (I might be tempted to add some Tabasco, but that's just me) and brush on the chicken, or toss in a big bowl if you want to be authentic. Serve with celery sticks and blue cheese dressing on the side.

                      10 Replies
                      1. re: acgold7

                        The ingredient list doesn't include "butter." It includes canola oil and "natural butter type flavor" (whatever that is).

                        1. re: GH1618

                          Well, no, of course you wouldn't put butter in a shelf-stable supermarket sauce. The real original recipe doesn't have butter in it either -- it used Margarine, which isn't too different from what's in the bottled "wing sauce."

                        2. re: acgold7

                          I find the Frank's wing sauce to pretty off at least in terms of the flavor that I get at the restaurants like Duffs or the Anchor Bar.

                          However I really like my wings to be very spicy when I have ordered them, so maybe more vinegar is added with heat, because the vinegar smell literally goes up my nose and practically clears my sinuses. You certainly don't get that in a Franks bottle of wing sauce, but I love the spicey flavor mixed with the intense vinegar. I guess I just need to play around with the vinegar to taste.

                          I will try your recipe though and let you know how it works out, so thanks.

                          1. re: Hey Man

                            By using slightly more Original Red Hot sauce than butter, you may get that hit you seek, as that's the sensation we get when we do it. My take is that it's pretty vinegary, but you could of course add more if you like it. I always cough from the vinegar fumes when it all comes to a boil on the stove. But man it tastes good!

                            I guess you could buy the actual Anchor Bar sauce:

                            http://www.anchorbar.com/gifts/sauces...

                            1. re: acgold7

                              I will play around with it and let you know how it all works out.

                              I had actually forgotten that the Anchor Bar sold their sauce, but I have found that anything bottled by a restaurant is never as good as going to the restaurant.

                              There is always something a little off as they have had to change certain things to be able to bottle it. However I have never tried the bottled Anchor Bar sauce, so it could very well be exactly the same as eating there. Have you tried it?

                              1. re: Hey Man

                                I haven't tried the Anchor sauce because I love the Frank's so much. Interested to read above that the recipe we stumbled upon is exactly what the Frank's people recommend.

                              2. re: acgold7

                                I agree, Frank's is quite vinegary but I love vinegar so more probably won't hurt. I would just add to taste.

                              3. re: Hey Man

                                There is also a Frank's Xtra Hot which is 4x hotter if you're looking for more spice.

                                1. re: fldhkybnva

                                  Frank's Xtra Hot is actually very close in heat level to Frank's original of 20 years ago. Like Tabasco, they seem to have dumbed down the spice to broaden the appeal. I don't think either company willl admit it (I'm sure the recipe's haven't changed - they are breeding milder chiles).

                                  You used to make extra hot wings with virtually all Frank's and almost no margarine, and it was pretty hot. Now, you can take a spoonful of original Frank's right from the jar, and it's not painful at all.

                                  1. re: sbp

                                    Yup, even with the Xtra Hot I need nearly a full bottle to get to any sort of spice level that stimulates my receptors.

                            2. I was just curious, how did it work out? What recipe did you use?

                              1. I haven't read the threads but just to the right of your OP are threads regarding both of the places you mention. Don't know if that helps you.

                                Are you doing whole breasts or strips that might get a little protective dusting of flour or something?

                                1. It's really just Red Hot & Butter, perhaps a stick of butter per cup of red hot as a starting point - then adjust to taste.

                                  If you want them extra hot, add tobasco to taste as well.

                                  Another variation I had that was interesting was to add some Old Bay and Lemon Juice. I'm not familiar with the Anchor Bar/Duffs version of wings, but if you are tasting celery in it, it might be the Old Bay.