Original Buffalo Wing Sauce Food

BEST BUFFALO WING SAUCE!!

Steps:

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

THE PERFECT BUFFALO WING SAUCE

Steps:

• Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.

BUFFALO CHICKEN WING SAUCE

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

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.

DIRTY STEVE'S ORIGINAL WING SAUCE

Steps:

• For the wing sauce: Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined.
• For the wings: Heat canola oil in a deep-fryer to 350 degrees F. Sprinkle the chicken wings with the seasoning salt. Fry the chicken wings in the heated oil until crispy, about 15 minutes.
• Mix the wings in 1 cup of the wing sauce until well coated and serve.

BUFFALO SOLDIER WING SAUCE

Steps:

• Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly.
• Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth.
• Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours.

BUFFALO WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

CLASSIC BUFFALO WINGS

Steps:

• Gather the ingredients.
• Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
• Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside.
• Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.
• Drain the wings on paper towels. Repeat with remaining wings.
• Preheat the oven to 300 F. Line a baking sheet with parchment paper.
• When all the wings are cooked, place them into a large bowl and pour the sauce over the hot wings. Cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
• Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.
• Serve with blue cheese dressing on the side and enjoy.

SIERRA'S GRANDMA'S SECRET BUFFALO WING SAUCE

Steps:

• Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
• Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
• Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.

THE ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Mix the wine vinegar with the milk, and allow the milk to curdle.
• Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
• Mix well.
• Refrigerate before serving.
• In a large skillet melt the butter over low heat, and stir in the hot sauce.
• Add more or less to taste.
• Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
• Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
• When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
• Serve with the dressing for a dip and celery sticks on the side.

ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Wings:.
• Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
• Preheat the oil in a deep fryer or a large deep pan to 365°F.
• Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
• Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
• Combine the wings and the hot sauce in a large container. Let stand, covered.
• Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
• Blue Cheese Dressing:.
• Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
• Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
• Store in an airtight container in the refrigerator.
• Makes 3 1/2 cups.

ORIGINAL N.Y. BUFFALO WINGS

Steps:

• If you don't have the Good Season dressing packet you can substitute this seasoning mixture using some or all of these items and use one teaspoon and save the rest:.
• 1 tsp oregano.
• 1/2 tsp basil.
• 1/4 tsp thyme.
• 1 tsp garlic powder.
• 1 tsp onion powder.
• 1/2 tsp celery salt.
• If making seasoning mix, add some to the flour with salt and pepper.
• Cover wings in flour.
• Fry in hot oil.
• Let drain on wire rack.
• Melt butter in pan but do not allow to boil.
• Add RedHot Sauce, lemon juice and dressing mix or seasoning mix and stir.
• Heat but again do not boil.
• Add wings to a large bowl or bag for coating wings. Add sauce and shake or.
• stir to coat well. Remove wings and serve with celery and blue cheese or.
• ranch dressing.