Hot Buffalo Wing Sauce

[FLBuckeye]

Used to work at a wing chain. Knew the secret recipe for the hot sauce but misplaced it somewhere. I do remember the ingredients but not the proportions. Made boneless wings today for my daughter and threw together some hot wing sauce.

The recipe:

1 23 oz. bottle of Frank's Hot sauce
42 oz. tomato juice
4 oz. lime juice
4 oz lemon juice
1 tbsp cayenne
1 tbsp ancho powder (this is a variation, the real recipe calls for cayenne only)
2 tbsp malt vinegar
1 tbsp tamarind paste (also not in the real recipe)

Whisk in mixing bowl well. Refrigerate after preparing for optimum freshness.
I use a gallon plastic pitcher to shake the chicken wings or boneless wings.

The sauce isn't overpowering heat wise but has a good flavor

[Jerod Broussard]

Where's the Sriracha?? Just kidding....looks good!!!

[Jerod Broussard]

No doubt. I love it on brisket quesadilla's...can't wait to make more hot wings.

How would you add it to that recipe??

[FLBuckeye]

Perhaps cut the Frank's in half and substitute the sriracha for the other half. Not sure how that would work out. Might just add some sriracha into the wing sauce next time and see what happens. Will post an update when I do that

[Jerod Broussard]

Thanks, I really need to use all this Sriracha I got

[_Keith]

I like to keep my wing sauce simple, and I've had raves about it. Melt a stick of butter, whisk with a cup or two of Frank's. Bam.

Dry-brine the wings, dry them off as well as possible, and give them a veeeery light coating of flour. Just enough to keep them dry, not enough to form breading. I give them about 5 minutes in the deep fryer at 375 (my fryer takes a long time to come back up to temperature, so dropping a dozen wings in at 375 generally means that they are actually cooking at 350). After about 3 minutes I start checking the smalles wings with my thermapen. Once they hit 165, out they come.

[Huskee]

FLB, if you worked at Bdub's you were doing it right, I love their wings. Perfect doneness in my book, crispy but not overdone, still soft meat. I want wings now.

[_Keith]

FLBuckeye, how is any of that relevant to how I make my wings? What do I care what the restaurant yardstick for doneness is?

[Huskee]

Guys we're all friends here, let's work to keep the heat in the sauce only.

[Papa Bob]

here is my take on wing sauce for what its worth. ENJOY ~~Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
• 8 tablespoons Louisiana hot sauce (I use franks)
• 8 tablespoons unsalted butter or margarine
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon ground dried Habanero pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon Worcestershire sauce
• salt to taste
Preparation:
Mix all the ingredients in a saucepan and over low heat bring to a simmer, stirring occasionally for 10 min and then turn off and your ready for ?????
Serve sauce on the side to keep chicken wings crispy.

[Huskee]

Great recipe Papa Bob, and your typing skills are getting better daily! You'll be a computer guy before you know it, lol.

[Papa Bob]

thanks! for the sake of copy and paste go I, lol.