Copycat Buffalo Wing Sauce Food

COPYCAT BUFFALO WILD WING RECIPE

Steps:

• In a small saucepan, combine the Frank's Red Hot, cooking oil, granulated sugar, garlic powder, black pepper, cayenne pepper, and Worcestershire sauce. Bring the pan to a simmer over medium heat until it's bubbling, about 5 minutes. Reduce the heat to a simmer.
• Whisk the water and cornstarch together in a small bowl. Add the contents to the saucepan and simmer the mixture for 5 minutes, until it becomes thick.
• Remove the pan from the heat and set it aside to cool, about 10 minutes.
• When the sauce is cooled, add the egg yolk to a medium-sized bowl. Slowly add the cooled sauce to the yolk in a steady stream, whisking constantly as you add to create an emulsion that prevents the oil from separating. When all the sauce is added to the bowl, cover the bowl.
• If you're cooking the wings immediately, store the sauce at room temperature until you're ready to use it. For storing the sauce longer than an hour, keep the sauce in the refrigerator. Remove it to the counter before you begin frying the wings.
• To prepare the wings, use a set of kitchen shears or a sharp knife to remove the wing tip. Discard the wing tip and slice between the flat and drumette to create two pieces.
• Season the wings with a sprinkle of salt to taste.
• Meanwhile, heat about 3 inches of oil in a large Dutch oven. If you're using an electric tabletop fryer, fill the unit to its MAX line.
• Preheat the oil to 350 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
• Gently drop the wings into the oil and fry until they become golden brown, about 10 to 12 minutes and are cooked all the way through to an internal temperature of 165 degrees Fahrenheit.
• Depending on the size of your fryer, you may not be able to fry all the wings at once. When the wings are finished cooking, remove them to a paper towel-lined plate to drain the excess grease and allow the oil to recover to 350 degrees before adding additional wings.
• When all the wings are fried, place the wings in a large bowl. Add 1/3 to 1/2 cup of the sauce and toss the wings with a pair of tongs until they're well coated. If you have leftover sauce, store it in the refrigerator, covered, for up to a week.
• Serve the wings immediately, as the sauce will make the coating soggy.

BEST BUFFALO WING SAUCE!!

Steps:

• Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc--) to coat.
• Serve HOT!

HOOTER'S HOT WING SAUCE

Steps:

• Simply mix all the ingredients together very well.
• Dunk, dip or soak your cooked wings in this sauce.
• For a change of pace, I will occasionally re-fry the wings after they've been sitting in the sauce, and then dunk them again once they've spent just a few seconds in the deep fryer, crisping up.
• Serve with ranch or bleu cheese dressing, or whatever you prefer.

MILD BUFFALO WING SAUCE

Steps:

• In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
• Add the remaining ingredients and whisk together well.
• Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
• Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
• Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.

BUFFALO WINGS

Steps:

• Mix all ingredients except the wings in a small saucepan, bring to a simmer and cook for 20 minutes.
• Cook the wings according to the package directions, either deep-fried or baked; my family prefers them baked at 425 degrees until the meat is tender and the skin is crispy.
• Put the wings in a large bowl, pour the sauce over, toss to coat well; I like to place them back on a baking sheet at this point and bake for another 15-20 minutes in a 300 degree oven.
• Serve with celery sticks, and either blue cheese or ranch dressing.

ANCHOR BAR BUFFALO WING SAUCE

Steps:

• The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
• The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
• They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

COPYCAT HOOTERS BUFFALO WINGS

Steps:

• Combine the flour, paprika, cayenne pepper and salt in a bowl with a lid that is large enough to fit the wings. Place wings in the bowl, cover with the lid and shake until they are all completely coated and are not stuck together. Put the wings in the refrigerator for 60-90 minutes (this will help the coating stick when fried).
• Heat oil in a deep fryer to 375 degrees F. You want just enough to cover the wings entirely.
• Carefully place the wings into the hot oil and fry for 10-15 minutes or until they begin to turn dark brown.
• Meanwhile, combine the butter, hot pepper sauce , ground pepper and garlic powder over low heat. Heat until the butter is melted and the ingredients are well blended.
• Remove the wings from the fryer and place on a paper towel to drain. Toss the wings with the sauce in a large bowl until they are evenly coated. Serve with bleu cheese or ranch dressing, carrots and celery.

BUFFALO WILD WINGS PARMESAN GARLIC WINGS RECIPE

Steps:

• Take a resealable bag and add the wings, oil, salt, and pepper to it. Seal the bag and shake it for a minute so that the wings get covered with the marination.
• Place the wings in the refrigerator to chill overnight. Then, take them out of the bag and pat them dry.
• Pour canola oil in a large skillet so it covers about an inch of it. Heat the oil to a temperature of 375℉.
• Gently place the wings in the oil and fry them for 4-5 minutes. Take them out and let them rest for a couple of minutes. Then, refry them at the same temperature for another 5 minutes.
• Take them out and drain the excess oil using a paper towel.
• Cut the bottom end of the garlic head, drizzle some olive oil over it, and wrap the garlic head in aluminum foil. Then, place the garlic in the oven which is heated to a temperature of 350℉. Roast the garlic for about 30 minutes.
• After that, take the foil-wrapped garlic out of the oven and unwrap it.
• Squeeze the softened garlic out in a food processor jar. Then, add the parmesan and mayonnaise to the jar. Pour the vinegar and lemon juice into the jar. Also, add the salt, pepper, red pepper flakes, basil, marjoram, oregano, and thyme to the jar.
• Close the jar and pulse it a few times until everything is well mixed. Refrigerate the sauce for a couple of hours before using it.
• Place the wings in a large mixing bowl and pour the parmesan garlic sauce over them. Toss them well until all of the wings get coated with the sauce completely.
• Your delicious Buffalo Wild Wings Parmesan Garlic wings are ready!