Buffalo Wing Sauce

I LOVE a good buffalo chicken wing.  My favourite is breaded and fried, loaded with tons of thick buffalo sauce that sticks to my fingers.  Although, buying frozen, uncooked chicken wings in bulk at the grocery store is usually a good deal, and a cheap meal.  And having them “naked” versus breaded and baked instead of fried keeps this high-fat dish at least a little healthier.  We didn’t use quite exact measurements for our homemade sauce, but here is an idea of what we used.  This sauce was incredible!  I love vinegary, thick, sloppy sauce smothering my wings, and this was just that.  In the past, making homemade sauce has been less then satisfying, rather, they have been boring and dry.  The addition of white vinegar really gives it that buffalo smell and taste, and I really enjoyed the delicious difference it made compared to our other, less tasty attempts at homemade buffalo sauce.

Note: ingredients can be adjusted to taste 🙂

1/2 cup butter (we used salted)

2/3-1 cup hot sauce (we used Frank’s Red Hot sauce which has given us the best results in terms of both a thicker texture and flavour)

2 tbsp (approx.) of white vinegar

splash of Worcestershire sauce, or to taste

dash of garlic powder, or to taste

pinch of cayenne pepper, to taste (optional)

Bake “naked” chicken wings at 350 F (or a medium temperate since ovens vary) until golden and the skins are crisp, turning once.  While wings are cooking, prepare the sauce above by putting all of the ingredients in a pot over the stove, melting the butter, and stirring until all ingredients are combined.  Be mindful not to overcook the wings, or the meat will be tough.  There is a window between the skins being crisp and the meat falling off the bone, and the meat getting dry.  This window is pretty small, or keep a close eyes on the wings.  As soon as they are golden and crisp, remove them right away and toss in the sauce.  Serve after tossing and eat right away while the skins are crisp.

We like each wing to be thoroughly coated, so double the recipe if making large amounts of wings.

I hope you enjoy these as much as I do!

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