Axiom Home Page Forums General Discussion The Water Cooler Buffalo hot wing sauce.......which is best?

Never made them but I sure am fond of BWW. I like the caribbean jerk, wild and blazon.

Naw, Larry; DC#2 .

My tastebuds love habanero and scotch bonnet peppers but my anus does not.

Dr House,

I prefer "thin" sauce....I have never liked the sticky, honey type sauces. I never would have guessed adding butter, would be part of the ingredients to make buffalo wing sauce....would that have to be in there?

What I'm looking to do, is buy some deli wings to go, and put the "hot wing sauce" on, at the house......I'm looking for a bottle of ready to use wing sauce, I can pour on. (Hot wings are one food that's horrible if you do take out) IMO.

John, (DC#2) that's more like what I had in mind....thanks.

Hot wing sauces responses: Axiom forum: 11 (so far) Facebook: 0


Thanks Guys

You can make it anyway you like. I am not that familar with prepared wing sauces but I doubt they would use real butter in their recipes simply due to the fact of shelf life and that butter can seperate quite easily from the mixture which would be very unappetizing. They are probably cut with BBQ sauce, vinegar or something similar to add body and act as a filler to compliment the spiciness of the hot peppers used in the recipe.

So......you're saying I can use 2 parts Frank's, and say, 1 part Elmer's wood glue, and it still will come out great?

Seriously, I think I better stay with trying to find a bottle of Hot wing sauce ready to go.

When I do want a Franks-type wing sauce I usually just go with straight Franks, no butter. I don't like the Franks wing sauce at all; not sure what they add but it sure ain't butter.

Adding a small amount of vinegar and cayenne to Franks works out pretty well... it really depends what taste you are looking for. Dumping in some lime juice and coriander is interesting too.

One thing I'm gradually learning is that if you bake the wings for a long time (either on a kettle or oven) most of the fat renders out, leaving you with a crispy wing that can take more fat in the sauce (for more taste). You definitely need to match the cooking technique and the sauce.

If you want some more good ideas, try :

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/4880069052/m/5180093152

bridgman,

You're recipe is one I know, I can do......and yes, well done wings are a must!

Ray, you're crazy.

Dr. Horse, would it be likely then that this one or maybe this one wouldn't be among your favorites?