Formerly BF_in_Indiana Posted August 9, 2010 Share Posted August 9, 2010 I'm looking for some good wing sauce recipes. Anything you have would be great. Different flavors, hotness levels, etc. Not sure if this is where to post this so if the mods need to move it that's cool and I'm sorry in advance. Link to comment Share on other sites More sharing options...
DrDawkinstein Posted August 9, 2010 Share Posted August 9, 2010 Franks and Butter. simple yet effective and delicious. Link to comment Share on other sites More sharing options...
Captain Caveman Posted August 9, 2010 Share Posted August 9, 2010 Franks and Butter. simple yet effective and delicious. Add Salt and pepper to this and you're pretty much there. Also, add some tabasco for a little extra spice. Secret ingredient is a tiny bit of vinegar. Link to comment Share on other sites More sharing options...
Pete Posted August 9, 2010 Share Posted August 9, 2010 Franks and Butter. simple yet effective and delicious. beat me to it. Lots of melted butter! Link to comment Share on other sites More sharing options...
Formerly BF_in_Indiana Posted August 9, 2010 Author Share Posted August 9, 2010 The Central New Jersey Bills Backers had some wings at the TBD Tailgate circa like 2004 that were fabulous. Ok we are off to a good start. I'm into all types of sauces and want to add more to my recipe book. Thanks in advance. Link to comment Share on other sites More sharing options...
TheBlackMamba Posted August 9, 2010 Share Posted August 9, 2010 chiavettas grilled wings are phenomenal Link to comment Share on other sites More sharing options...
ACor58 Posted August 9, 2010 Share Posted August 9, 2010 Franks yes, but melted butter no. If you really want the sauce to stick to the wings and taste authentic use melted margarine instead of butter - it is 100 times better. Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted August 9, 2010 Share Posted August 9, 2010 Back before I learned about Franks, I just used melted margarine, lots of Tobasco, and garlic salt. Link to comment Share on other sites More sharing options...
BUFFALOTONE Posted August 9, 2010 Share Posted August 9, 2010 I'm looking for some good wing sauce recipes. Anything you have would be great. Different flavors, hotness levels, etc. Not sure if this is where to post this so if the mods need to move it that's cool and I'm sorry in advance. I could tell you ......but then I would have to kill you... Link to comment Share on other sites More sharing options...
The_Philster Posted August 9, 2010 Share Posted August 9, 2010 Franks yes, but melted butter no. If you really want the sauce to stick to the wings and taste authentic use melted margarine instead of butter - it is 100 times better. Nice tip My bottle of Anchor Bar sauce is almost empty and I've been thinking about mixing up my own sauce for the season Link to comment Share on other sites More sharing options...
The Dean Posted August 9, 2010 Share Posted August 9, 2010 Franks and Butter. simple yet effective and delicious. Add Salt and pepper to this and you're pretty much there. Also, add some tabasco for a little extra spice. Secret ingredient is a tiny bit of vinegar. That's it in a nutshell. Some use margarine. But that is really "the official" wing recipe, IMO. If you are in a bar in Buffalo eating wings, that's likely what you are having. One more thing. Make sure the wings are fried crispy. When I make wings for ME, I use almost no butter or margarine (often none at all), but that's just me. I add a bit of Tabasco and vinegar as above, and also ground hot pepper. The hotter the better, for me. Link to comment Share on other sites More sharing options...
SouthernMan Posted August 9, 2010 Share Posted August 9, 2010 I'm looking for some good wing sauce recipes. Anything you have would be great. Different flavors, hotness levels, etc. Not sure if this is where to post this so if the mods need to move it that's cool and I'm sorry in advance. Frank's (Durkee) original hot sauce + butter (preferably unsalted) Not Texas Pete. Not Trappeys. Not Red Devil. Not Bull. Frank's. That's It! The degree of heat will depend on the ratio of butter to sauce. Start out with a ¼ cup butter to 1 cup sauce ratio, and adjust from there - hotter or milder. I go to more wing places with shtty wing sauce and it baffles me. All I can think is they must think "it can't be that easy". It is. There's no law (though there should be) about adding other crap, e.g. barbeque sauce, vinegar, tabasco, cayenne pepper, and a whole lot of other crap that famous wing chefs use to put their own signature on the sauce. If you want authentic Buffalo-style wings, Frank's & Butter (or margarine). Really. Oh, and the other screw up that wing joints around the country are great at is serving rubbery-skinned wings. For crisp wings, the secret is not frying the living snot out of them - it's draining them properly. Let 'em sit a minute over the fryer. Oily undrained wings thrown into sauce only makes a big mess. Drain 'em, crisp 'em up, add the Frank's/butter sauce and you have REAL Buffalo wings. Oh and BTW - be careful when shopping at your local grocer - don't buy that already prepared Frank's Buffalo Wing Sauce with Butter. It blows. I don't know what they were thinking. Just get the orginal Frank's. It's a deeper red color than the other one. Link to comment Share on other sites More sharing options...
SouthernMan Posted August 9, 2010 Share Posted August 9, 2010 Add Salt and pepper to this and you're pretty much there. Also, add some tabasco for a little extra spice. Secret ingredient is a tiny bit of vinegar. No chiavettas grilled wings are phenomenal Not Buffalo Wings...next Back before I learned about Franks, I just used melted margarine, lots of Tobasco, and garlic salt. No Link to comment Share on other sites More sharing options...
GG Posted August 9, 2010 Share Posted August 9, 2010 ... don't forget to sprinkle the pickle juice at the end... Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted August 9, 2010 Share Posted August 9, 2010 The Central New Jersey Bills Backers had some wings at the TBD Tailgate circa like 2004 that were fabulous. Ok we are off to a good start. I'm into all types of sauces and want to add more to my recipe book. Thanks in advance. So long as none of them require pickle juice, you should be all right. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted August 9, 2010 Share Posted August 9, 2010 If you want authentic Buffalo-style wings, Frank's & Butter (or margarine). Really. Wrong. There's vinegar in there too. It's what makes the nose-hairs curl. Link to comment Share on other sites More sharing options...
cåblelady Posted August 9, 2010 Share Posted August 9, 2010 ... don't forget to sprinkle the pickle juice at the end... I was waiting for a pickle reference. Link to comment Share on other sites More sharing options...
IDBillzFan Posted August 9, 2010 Share Posted August 9, 2010 Wrong. There's vinegar in there too. It's what makes the nose-hairs curl. The vinegar is crucial for me. I actually go a little heavier than most. And like Deano, I really prefer crispy wings. In fact, if we're out, I order my wings dry with sauce on the side because in the time it takes to get the wings to the table, the crispiness gets killed by the sauce. Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted August 9, 2010 Share Posted August 9, 2010 The vinegar is crucial for me. I actually go a little heavier than most. And like Deano, I really prefer crispy wings. In fact, if we're out, I order my wings dry with sauce on the side because in the time it takes to get the wings to the table, the crispiness gets killed by the sauce. If you ain't coughing as you're raising the wing to your mouth, there ain't enough vinegar. Link to comment Share on other sites More sharing options...
Heitz Posted August 9, 2010 Share Posted August 9, 2010 I'm in agreement with most of the above - add a bit of brown sugar too and you're there! Link to comment Share on other sites More sharing options...
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