HOME > Chowhound > Home Cooking >

Discussion

Creating wing sauce from scratch

I was wondering if anyone has or knows how to make wing sauce from scratch. Yeah sure its easier to just go get a bottle of Frank's Wing Sauce but where is the fun in that?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I believe the original was just melted margarine and one of the off-the-shelf hot sauces (Franks?). Do you want to make your own hot sauce as well?

    2 Replies
    1. re: paulj

      Yeah I want to make my own style of sauces like many of the wings places have. My own mild, hot and super hot and whatever else creative idea I come up with

      1. re: Pwelsh4

        combining peppers of your choice, vinegar, salt etc is the easy part. Giving it some body might be trickier. Tabasco is pretty thin (but uses an aged mash of peppers and salt). I don't know about Franks. Some use pureed vegetables as a 'base' (e.g. carrots in Melindas). But commercial products are likely to tweak the consistency with things like xanthan gum.

        If you want several levels of heat, the easiest thing is to start with a mild base, and varying amounts of a much hotter sauce (e.g. Dave's Insanity).

        Have you tried making your own fresh 'salsas' using fresh or dried chiles? I'm thinking Mexican salsas, South American ajis, SE Asian sambals.

    2. How scratch do you want to get? Using Franks Red Hot as the hot sauce base, a little butter, garlic powder, and maybe a squirty of yellow mustard is where it's at.

      4 Replies
      1. re: redips

        Basically I want to make my own Frank's sauce. I want to make the base of a wing sauce and build up from there

        1. re: Pwelsh4

          Frank's Original is a hot sauce and although tasty, not a great wing sauce straight up. They also have a Frank's branded "Wing Sauce".

          If you want to make wing sauce, start with Franks Original and refer to the other posts.

          Yum.

          1. re: Pwelsh4

            Maybe try something like this as the base, but with various peppers to your desired hotness/ flavor...

            http://www.rickbayless.com/recipe/vie...

            1. re: ARenko

              I've made that recipe and liked it, but I'm not sure I'd use it for a wing sauce.

              A nice spicy sauce is one can of Muir Glen fire-roasted tomatoes, a few cloves of roasted garlic, some salt and one can of chipotles in adobo tossed in the food processor and pureed. If you add some honey or agave nectar it makes a great glaze for ribs too.

        2. I think the recipes on the bottle of hot sauce are close to 1:1 hot sauce to melted butter. That's always worked well for me. I've never bought "wing sauce" specifically.

          1. One to one ratio of Frank's Hot Sauce and melted butter, with a splash of white vinegar is the basic recipe...more hot sauce to taste depending on your level of spiciness.

            1 Reply
            1. re: susan1353

              I like to add a couple of dashes of El Yucateco red habanero sauce to spice it up, but aside from that the butter/Frank's combo is what I use.

            2. I don't have a recipe for you, but here is the ingredients list from bottle of Frank's hot sauce; maybe that'll get you started: "aged cayenne red peppers, distilled vinegar, water, salt and garlic powder."

              1 Reply
              1. re: Niblet

                This. If you don't want to use Frank's as your base, you'll need to create a base sauce using cayenne and vinegar. Way more work than it's worth, IMO - just use Frank's as your base and vary the heat and flavor by adding more or less butter and other seasonings. Try a few drops of a ghost chili sauce to add heat, or some fresh habaneros.

                My recipe is as close as I've come to my favorite wing joint in Rochester (where I went to school) - I use Franks, butter, a little soy, Worcestershire and garlic powder.

              2. Are you asking for recipes that taste like "authentic" buffalo wing sauce? Or simply wing sauce suggestions that are not necessarily Buffalo?

                If the latter, I'm not a fan of Buffalo, so what i've made several times is (measurements are eyeballed are therefore estimated) BBQ sauce (bottled), honey, and your fav hot sauce, and about the ratios 3:2:1

                2 Replies
                1. re: Midknight

                  I checked the 'wing sauce' section at local butcher that is known for its large stock of hot sauces. I lost count at 50 different bottles.

                  1. re: Midknight

                    I'm looking to create my own. Not necessarily "authentic" but just my own creation like many resturants are known for making. I just wanted the base to start out with and I was going to build up from it. So far it seems just like some sort of pepper and vinegar and then they build up from that.
                    I do like your recipe too though. I think I'll give that a try as well