Ok, swore I would never share my "secret" buffalo wing sauce recipe, but here goes.
I found this recipe on Usenet in 1994, and printed it off, and its been in a 3 ring binder of recipes ever since. For those of you who don't know what Usenet is.... it was the web before there was a web or a web browser. Anyway, that recipe purported to be the original one from the Anchor bar in Buffalo. I cannot say whether it is or not, but I've been whipping this up on the stove (or grill) for 25 years, and friends and family say its the best. I don't normally look at the recipe after making it that many years, but did to share with my friends here on Amazing Ribs. Here goes!
For a dozen full wings (I usually double or triple this recipe):
- 6 Tbsp Frank's Redhot Sauce
- 1/2 stick margarine (or salted butter - the recipe says margarine only though, as it mixes better)
- 1 Tbsp distilled white vinegar
- 1 to 2 tsp Tabasco sauce (I usually use 1 to reduce heat)
- 1/2 tsp Worchestershire sauce
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper (I use crushed red pepper - ground makes it overly hot)
- 1/4 tsp cayenne pepper
- 1/4 tsp celery seed
- 1/8 tsp garlic salt
Heat the sauce just until the butter or margarine melts. Butter tends to separate more than margins, but you can wisk it up some if that happens.
When grilling, I brush about half the sauce on the wings towards the end of cooking, and reserve half for the table. If frying, I toss the wings in the sauce after the fryer.
I found this recipe on Usenet in 1994, and printed it off, and its been in a 3 ring binder of recipes ever since. For those of you who don't know what Usenet is.... it was the web before there was a web or a web browser. Anyway, that recipe purported to be the original one from the Anchor bar in Buffalo. I cannot say whether it is or not, but I've been whipping this up on the stove (or grill) for 25 years, and friends and family say its the best. I don't normally look at the recipe after making it that many years, but did to share with my friends here on Amazing Ribs. Here goes!
For a dozen full wings (I usually double or triple this recipe):
- 6 Tbsp Frank's Redhot Sauce
- 1/2 stick margarine (or salted butter - the recipe says margarine only though, as it mixes better)
- 1 Tbsp distilled white vinegar
- 1 to 2 tsp Tabasco sauce (I usually use 1 to reduce heat)
- 1/2 tsp Worchestershire sauce
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper (I use crushed red pepper - ground makes it overly hot)
- 1/4 tsp cayenne pepper
- 1/4 tsp celery seed
- 1/8 tsp garlic salt
Heat the sauce just until the butter or margarine melts. Butter tends to separate more than margins, but you can wisk it up some if that happens.
When grilling, I brush about half the sauce on the wings towards the end of cooking, and reserve half for the table. If frying, I toss the wings in the sauce after the fryer.
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