The Best Barbecue Sauce

Wing Sauce

Here are three more delicious chicken wing recipes to add to your collection. Barbecue Wing Dings 3 pounds chicken wing 3 tablespoons brown sugar 2 drops Worcestershire sauce 4 cups ketchup 1 onion Cut off the small piece of the chicken wing and the bony part so you have only the meaty part. Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip wings in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. Barbecued Chicken Wings 35 Chicken wings — tips removed 1 Stick butter 1 cup Brown sugar 1/2 tablespoon Sauce 1/2 cup Dry red wine 2 teaspoons Dry mustard 2 large Garlic cloves — crushed 1/4 cup Fresh lemon juice Fresh ground pepper to taste Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken.Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not toomuch) before serving. Beau’s Sweet-Sour Chicken Wings 20 Chicken wings 7 1/2 ounces Tomato sauce (half can) 2 tablespoons Orange marmalade 1 tablespoon Honey 2 teaspoons Ginger — minced 2 teaspoons Fermented chili sauce — (Summit brand) 2 teaspoons Pepper vinegar 4 Garlic cloves — peeled 1 teaspoon Salt (scant) 2 teaspoons MSG 1/2 cup Water (more as needed) ds Tabasco, to taste -(or other hot pepper -sauce) Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve. Beau’s notes: * Use vinegar “which has been used to keep a supply of bird’s-eyepeppers.” * After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)About the author Paul Winter is the editor of www.theinfofile.com For more Delicious recipes visit The Cook’s CupboardSource: http://www.articlesalley.com/article.detail.php/43045/202/Recipies/Food_and_Drink/33/Chicken_Wing_Recipes_-_Part_2

Frequently Asked Questions

  1. QUESTION:
    Wing Sauce?
    I am looking for a good teri hot wing sauce recipe?

    • ANSWER:
      Teriyaki Wing Sauce:
      1 cup low-sodium soy sauce
      1 cup grapefruit juice
      1/4 cup hoisin sauce
      1/4 cup ketchup
      3 tablespoons rice wine vinegar
      1/4 cup brown sugar
      1 fresh, hot red chile, halved
      5 garlic cloves, halved
      2-inch piece fresh ginger, smashed with the side of a large knife

      Combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce.

  2. QUESTION:
    Best store bought wing sauce? Or a recipe that is close to Buffalo Wild Wings?
    Can anyone recommend an awesome “store bought” wing sauce? Or do you have a great recipe that is similar (taste and consistency) to Buffalo Wild Wings core sauces? Thanks.

    • ANSWER:
      Ken’s Buffalo Wing Marinade & Sauce (16 oz.)
      It is found in most grocery stores for around . It is very good.

  3. QUESTION:
    What’s the recipe for Louisiana hot sauce wing sauce that’s on the back of the bottle?
    I have googled this and tired the manufacturers website, and I cannot find the recipe. It was a simple combination of butter and and the hot sauce mixed together, nothing else. All the recipes online are complex and this one was so simple. I threw away my bottle that had it printed when it got empty and the new bottle i bought had different recipes and nothing for the wing sauce. Does anyone know how much butter and how much hot sauce to combine together?
    THANK YOU TO THE FIRST RESPONDER :D

    • ANSWER:
      You can go to <-http://www.chinese-healthy-recipes.com
      That site lists almost all Recipes.
      Not only the recipe you are looking for but also other popular recipes.

  4. QUESTION:
    How do I make Buffalo Wing sauce thicker?
    I make a good wing, but I want my sauce to be a little thicker.
    Any suggestions?

    • ANSWER:
      First, let’s go over the METHOD that you use:

      Do you deep fry your wings first, or do you (what I do) bake them in a 450F oven and THEN add them to the sauce??

      Are you using Frank’s Red Hot and Butter?? One trick is to take the butter, let it soften (on it’s own, don’t do this with melted butter, or you’ll have a MESS)

      Take 1/2 stick of butter, softened to room temperature. Add 1 TABLESPOON of all purpose flour to it……mix VERY well and add to the simmering hot sauce and rest of the butter. Whisk and it will thicken to your liking……….Enjoy!!!

      Christopher K.

  5. QUESTION:
    How do I keep the butter and the hot sauce from separating in my buffalo wing sauce?
    I’ve been trying to make buffalo wing sauce. The butter and the hot sauce separates when left alone. Is this normal? How do I keep that from happening?

    • ANSWER:
      I always used margarine (instead of butter) & just threw it all together in a baking dish in the oven. By the time the chicken is done, the sauce is sticky enough….especially if you use a pinch of brown sugar.;)

      Remember to keep flipping the wings so they’re thoroughly saturated & won’t stick to the pan.

  6. QUESTION:
    What is the recipe for Pizza Hut mild buffalo wing sauce?
    I really love the Pizza Hut mild buffalo wing sauce but i cant always buy it. Is there a recipe for the sauce? I really like the buffalo sauces that have a strong vinager flavor. Does anyone have the Pizza Hut recipe? Or one very similar?

    • ANSWER:
      Oil, sodium, sugar, artificial flavoring.

  7. QUESTION:
    What is the best way to make buffalo wings/ a buffalo wing sauce?
    What ingrediants should I mix together to make a spicy buffalo wing sauce from scratch?

    I usually use hot sauce, butter and little vinegar and some seasonings but it never turns out exactly how I want it to.

    Any recipe ideas??

    • ANSWER:
      Frank’s Red Hot and butter. It’s all you need. You can use ghee in place of the butter, if you want. Add cayenne pepper for that burning mouth feel

      1/2 cup butter
      1 cup Frank’s red hot sauce
      2 teaspoons cayenne

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

      http://www.food.com/recipe/best-buffalo-wing-sauce-92094

  8. QUESTION:
    How do you get hot wing sauce to stick to the hot wings?
    I bought a bottle of Louisiana Hot Wing Sauce and marinated chicken wings in it for an hour. I added honey, butter and lime. Grilled them on a George Forman grill for around 10 min. Then basted them again and put them in a toaster oven til they were crisping around the outer skin.

    But, what happens is that all the marinade seems to have disappeared. And there is barley a hint of that tasty wing sauce.

    Should I add more honey??

    • ANSWER:
      It isn’t a marinate. It’s a glaze to be put on wings AFTER they have been cooked.

      Wings are normally fried. You might try to shake the wings in some flour or Bisquick then bake them for about a half hour. Then toss them in the sauce and bake them again for about 15 minutes. The breading will help the glaze stick.

      Traditional wings are deep fried and tossed in Franks RedHot.

  9. QUESTION:
    Does the smell chicken wing sauce remind you of your ex-boyfriend?
    It does for me, I hate him and chicken wing sauce.

    • ANSWER:
      my ex boyfriend always smelled like weed

  10. QUESTION:
    Marketing a hot wing sauce recipe?
    I along with many others always ask my mom to make this special hot wing sauce. We never thought more about it until people started asking where they could buy it?

    A doctor which whom she worked with had her make the sauce for a huge banquet he bought all the ingredients and the chicken

    could it really be that good?

    Is there a way to market it?

    • ANSWER:
      You are looking at a very crowded market.

      Check local and State laws about food manufacturing. You will need NSF certified equipment and a clean room environment (commercial kitchen).

      One way to get going is to contact a co-packer to mass produce it to your special recipe.

      Original Juan in Kansas City, Ks is very good. They helped get me going with my Demon Pig BBQ Sauce and I am up to 1500 bottles per batch per flavor.

      I started with only a 3 gallon batch and they helped increase it.

      http://www.demonpigbbq.com/

      http://www.originaljuan.com/

      They got my flavors just like when I make it at home.

      Good Luck.

  11. QUESTION:
    I’m BBQing this weekend and want a good hot wing sauce recipe. Any good ones?
    I usually use Frank’s Wing Sauce and add garlic, honey, and Tabasco. Anyone have any other good recipes?

    • ANSWER:
      You have a ‘great’ one, I just add butter to it…………..Fantastic.

  12. QUESTION:
    What grocery stores carry already prepared Hot Buffalo Wing Sauce?
    I am seeking grocery stores in my area–southwestern U.S., that may carry already prepared Hot Buffalo Wing Sauce for a recipe that I am making.

    • ANSWER:
      Most stores carry it.. but it can be tricky to find. You can look by the meat cases, or on the shelf with the dressing, and hot sauce. I also found some (terriyaki) in with the oriental food. If you cant find it, hot sauce and metled butter works great!! ENJOY!!

  13. QUESTION:
    who makes the best buffalo wing sauce?
    I used to use Frank’s hot sauce or Frank’s Buffalo Wing sauce. I’ve tried a couple other’s but they are just hot and spicey. I want the traditional Buffalo Wing flavor.

    • ANSWER:
      A long time ago, just about the time the wings craze started, I tossed wings with a mixture of Franks and clarified butter. (That is butter that has had the solids removed) You can do that by heating butter and skimming off the top. You will end up with clear butter.

      Try it.

      BW3 (Buffalo Wild Wings) has a number of sauces for sale at their stores and on line. They are worth trying!!

  14. QUESTION:
    What’s a good recipe for wing sauce?
    I don’t want a regular recipe, I want something that stands out. I have been working with a roasted red pepper chipotle sauce but would like a few more suggestions. It’s for a wing cooking contest in Buffalo New York. Thanks

    • ANSWER:
      Raspberry Chipotle Chicken Wings Recipe
      From Peggy Trowbridge Filippone,

      These chicken wings are easy to make, but very tender and flavorful. As an added bonus, you’ll end up with some awesome leftover chicken stock to use later in soups, stews, or sauces. The chipotle chiles lend a unique flavor to the sauce, so do use them, even if you cut back on the amount. If you’ve never tried them, they are described as having a spicy raisin flavor.
      INGREDIENTS:
      5 pounds large chicken wings, separated at the joint (add the wing tips to the pot if you have them)
      1-3/4 cups chicken broth (1 can or homemade)
      1/2 cup chopped onion
      1/2 cup chopped celery
      4 large cloves garlic, cut in fourths
      2 teaspoons dried rubbed sage
      2 teaspoons dried thyme
      1/2 bay leaf
      Water
      .
      Sauce:
      2 Tablespoons butter
      1/2 sweet onion, minced
      3 cloves minced garlic
      2 teaspoons (canned) chipotle chiles in adobo, chopped (available in the ethnic sections of most markets), or to taste
      1/4 cup balsamic vinegar
      1/2 cup seedless raspberry jam or jelly
      Kosher salt
      PREPARATION:
      Place chicken wings in a large stockpot along with chicken broth, onion, celery, garlic, sage, thyme, and bay leaf.

      Add water to just barely cover contents. Cover with a lid and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir and skim off any foam midway through cooking. Remove cover and let cool at least 10 minutes.

      While chicken wings are cooking, make the sauce. Heat a heavy saucepan over medium-high heat. Add butter and sweet onion. Reduce heat to medium and saute until onions are soft and translucent. Add garlic and chipotle chiles. Stir-fry 2 minutes. Deglaze pan with the balsamic vinegar, scraping up any browned bits from the bottom into the sauce. Add raspberry jam and salt. Stir until smooth. Let cool until chicken wings are done.

      Strain wings (discard wing tips, if any) and retain strained stock for other purposes. Toss chicken wings with raspberry chipotle sauce. (May refrigerate for one day at this point.)

      Position baking rack in the highest position. Preheat oven to 450. Line a 15 x 10-inch baking pan with non-stick foil.

      Arrange chicken wings fattest-side up on prepared baking pan. Sprinkle lightly with kosher salt. Bake 25 minutes (30 to 40 minutes if refrigerated) in preheated oven until lightly browned. Serve hot.

      Yield: about 8 to 10 appetizer servings

      New mexican chipotle wings of fire

      Yield: 1 Servings
      3 Chipotle peppers, stems removed
      2 Dried red New Mexican chiles
      1 medium Onion, chopped
      2 tablespoon Vegetable oil
      2 Cloves garlic, minced
      3 Piquin chiles, crushed
      ¾ cup Ketchup
      3 tablespoon Vinegar
      2 tablespoon Brown sugar
      1 teaspoon Dry mustard
      1 teaspoon Worcestershire sauce
      2 cup Water
      2 pounds Chicken wings

      Cover dried chiles with hot water and let sit for 15 minutes. Drain. Saute the onion in oil until soft. Add garlic, cook for another 3 minutes. Add remaining ingredients except for the chicken wings, bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, and puree in a blender until smooth. Cook over a slow fire, turning frequently, until done–about 30 minutes. Baste liberally with the sauce during the last 15 minutes of cooking. Recipe by: Chile Pepper Magazine, August 1993 Posted to bbq-digest Digest V97 #019 by Tom Solomon on Mar 4, 1997.

      Good Luck with the contest!

  15. QUESTION:
    How do I make a sauce similar to Hooter’s wing sauce?
    I have bought breaded wings from price chopper they’re soooo close to hooters, but I really want a recipe for the wing sauce. Any ideas?

    • ANSWER:
      1/2 C butter
      1/2 C hot sauce
      1/4 ts pepper
      1/4 ts garlic powder

      Melt all on stovetop

  16. QUESTION:
    How can I make Tobasco/Butter Buffalo Wing Sauce a little thicker?
    I am trying to make hot wing sauce with butter and tabasco but it’s a little watery…any suggestions to make it a little thicker but still taste good?

    • ANSWER:
      Being a Buffalo resident, I have seen many various sauces. The original sauce is made from Frank’s Hot Sauce and butter.There a few places around town here who add parmesan cheese to there wing sauce.Another alternative would be to add barbecue sauce for a hot barbecue flavor. The possibilities are endless. Another hot seller in honey/barbecue flavored wings. My favorite are wings in the original sauce, then barbecue sauce is added and then put the wings on the grill to sear the barbecue sauce. I hope I was of some help. Every year there is a Chicken Wing festival here in Buffalo and folks from around the country bring their sauces here and pedal them in the baseball stadium. There are many great sauces to try. Stop in sometime. Enjoy your wings.

  17. QUESTION:
    How can I get the old dingy chef coats white again ?? Covered in wing sauce too.?
    My son has chef coats that are stained with wing sauce, some are now grey from bleaching and drying. Is there any way for these to come clean again ??

    I will surely try the posted answers on his new coats.

    • ANSWER:
      I know this is a really old product, and most people (younger) have probably never heard of it or used it, but…I’ve used bluing with really fantastic results. Available at most stores, grocery store, Wal-Mart, Target, etc. Bluing is designed to brighten laundry and get whites WHITE, but won’t damage like bleach. If they are old, set-in stains, I don’t know if it will work as well, but, on his new ones, for fresh stains, would work great. As a last ditch effort I might try Rit dye products, they have several designed to address these particular stains(food, grease, etc. on white material)…worth a try if your can’t remove the old stains any other way, especially if you are replacing with new ones soon anyway. Rit Site:

      http://www.ritdye.com/Rit+Products+Available.5.lasso

      RIT Super Stain Remover is a concentrated pre-treatment that removes grease and oil-based stains as well as ketchup, chocolate, and mustard stains from white and colorfast fabrics.

      RIT White Wash whitens solid white fabrics, including hospital uniforms and non-bleachables such as lingerie.

      RIT Whitener & Brightener brightens dull whites and colors without chlorine bleach.

      Try these websites as well…(by the company that makes the bluing)

      http://www.mrsstewart.com/pages/hwgpages/hwglaunprods.htm

      http://www.mrsstewart.com/

  18. QUESTION:
    Does anybody know how to make a good hot wing sauce?
    I want something a little more original than a bottle of hot sauce and some butter. Something a little more difficult. I would like my wings to be hot but with a good flavor. Something like you would get at a really good wing place.

    • ANSWER:
      My recipe for Buffalo Wing Slaw was using boneless cooked chicken, but the sauce would certainly adapt to actual wings:
      For the Chicken:

      * 2 Tbsp butter
      * 2 Tbsp (or to taste) Tabasco or your favorite hot pepper sauce
      * 2 tsp white wine vinegar
      * 2 cups cooked chicken, cut in bite-size chunks

      1. Melt the butter in a medium-sized saucepan over medium heat.
      2. Stir in the hot sauce and vinegar. Add the chicken chunks and let them warm in the sauce, 2-3 minutes.
      3. Remove from the heat and set aside while you make the dressing assemble the slaw.

      For the Blue Cheese Dressing:

      * 2/3 cup good mayonnaise
      * 1/3 cup sour cream
      * 1/2 cup blue cheese, crumbled (plus more for optional garnish)
      * 2 Tbsp minced jalapenos (or tame it down with mild green chilies)
      * 2 Tbsp cilantro, finely chopped
      * 1 tsp chili powder
      * 1 tsp salt
      * 1 Tbsp white wine vinegar

      Stir the dressing ingredients together in a large non-reactive bowl.

  19. QUESTION:
    Does anyone have a good buffalo wing (hot wing) sauce that is FAT FREE?
    I have had good success with simple butter and Frank’s Red Hot and other louisiana hot sauces and garlic, but the fat of the butter is just terrible. I tried margarine and it does not work as well and the fat is not that much lower. Does anyone have a good recipe for hot wing sauce that is FAT FREE (or dang close to it)?
    The original recipe for hot wings is this:

    Equal amounts butter and Frank’s Red Hot, that’s it, that is the original.

    Also, we use chicken breast home-breaded and baked, not wings and no skin.

    I am looking for something that has the same heat and flavor as the original without the butter.
    We already use spices in our breading to get some of the heat and flavor, but we love the sauce for dipping and tossing the chicken bites in after baking. Need to find a sauce that is just as good, that we can cook at home (have tried all the fat-free bottled sauces, including Frank’s and do not like them) that is fat free or as close to it as we can get. As stated, we have tried substituting butter substitutes and margarine and it does not work.

    We will try any recipes suggested, and thanks for the advice so far.

    • ANSWER:
      Use Salsa!

      Habanero Salsa
      • 2 pound medium tomatillos, husked, rinsed
      • 1/2 medium white onion
      • 4 garlic cloves, peeled
      • 1 – 1 1/2 inch fresh habanero peppers
      • 1/2 cup chopped fresh cilantro
      • 1 1/2 tablespoons fresh lime juice
      • 1 teaspoon salt
      Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots (about 5 minutes per side for the chilies and 10 minutes per side for tomatillos, onion, and garlic).
      Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold – at least 1 hour. Season salsa to taste with desired added salt.

      Per 1/8 cup serving: 14 Calories; trace Fat (22.2% calories from fat); trace Saturated Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.

      http://www.lowfatlifestyle.com/sauces_dressings/sauceandressingrecipes/habanerosalsa.htm

      Low fat sauces and dressings

      http://www.lowfatlifestyle.com/sauces_dressings/saucesanddressingsindex.htm

  20. QUESTION:
    How do I reduce the ‘heat’ in Texas Pete Wing Sauce?
    We love the flavor of the Texas Pete Wing Sauce (link below)

    http://www.texaspete.com/product_buffalo.html

    Yet we would like to reduce the ‘pepper’ heat some, as we find it a tad too hot.

    We tried some sugar and some honey but neither quite cut the heat, they just added flavors it seemed.

    Any thoughts are wonderfully appreciated!

    • ANSWER:
      about the only way I know is to add milk,be it normal cows milk or coconut milk,as it is how to get rid of hot taste in your mouth,so I assume if you add it to the recipe then it would cut the heat there

  21. QUESTION:
    Ideas for a wing sauce recipe from scratch?
    I got some jalapenos from my mom yesterday because she grows them in her yard, and I decided to make a wing sauce recipe from scratch with them. Does anyone have any recipes for doing it from scratch?

    • ANSWER:
      japalenos, cayenne pepper, a little tabasco & a lot of butter. Melt all together, then toss wings in mixture.

  22. QUESTION:
    Can anyone recommend a good buffalo wing sauce I can get at the grocery store?
    Restaurants have great buffalo wing sauces but they seem to be hard to find in grocery stores.

    • ANSWER:
      If you’re looking for hot wing sauce, just buy a bottle of Franks Red Hot – heat it up with some butter melted in, toss with hot wings, and serve! It’s the only way to do hot wings! Oh- and you don’t have to add the butter, but it makes it a richer sauce. And if you like your wings really hot, let the Red Hot simmer on the stove a bit to reduce it down – yow!

  23. QUESTION:
    Can you make a healthy buffalo wing sauce with olive oil instead of butter?
    I LOVE buffalo wings, but I am all too aware how godawful they are for you. I’ve been thinking of an alternative, and maybe boneless, skinless chicken thighs with buffalo sauce would be good. Problem is, quite a lot of what’s bad about buffalo wings is in the sauce. I’m thinking of trying to make some with olive oil instead of butter or margarine. Anyone know if this will work?

    • ANSWER:
      why ruin a good thing? if you want to eat something healthy, eat tofu or some other crap.

  24. QUESTION:
    Boneless Hot wing sauce recipe?
    What is a good boneless hot wing sauce recipe?

    Whenever I try to make them the sauce always comes out to thin…like it’s watery. I tried putting less butter but it wont work lol.

    I want to make a sauce thats thick and kinda “sticky”, Kind of like the hot wings at pizza hut.

    If you know of a good recipe please share!
    lol, I know i can use the same sauce for wings w/bones. I just prefer boneless wings.

    • ANSWER:
      Here’s the copycat recipe for the hot wing sauce you usually have in restaurants. If you dip your boneless chicken in the sauce, then bake them in the oven, you should get that stickiness you’re looking for, although the addition of some syrup or honey to the sauce would guarantee the stickiness. It would change the sauce from just a hot sauce to a hot-sweet sauce, though.

      # 1 1/2 tablespoons white vinegar
      # 1/4 teaspoon cayenne pepper
      # 1/8 teaspoon garlic salt
      # 1/4 teaspoon Worcestershire sauce
      # 1 teaspoon Tabasco sauce
      # 1/4 teaspoon salt
      # 6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
      # 6 tablespoons unsalted butter or margarine

      Over low heat, bring ingredients to a simmer in a sauce pan.

  25. QUESTION:
    Famous Dave’s buffalo wing sauce and bleu cheese dressing?
    Does anyone know if this sauce is made by the cook in the restaurant, or is it ready-made and just poured over the wings after they are cooked? If it is a sauce that the cook makes, what’s in the recipe? It’s delicious and would like to make a copy cat version of it. I’d also like to know the same thing about their bleu cheese dressing too. They complement each other really well.Thanks.

    • ANSWER:
      You mean : http://www.famousdaves.com/ ?

  26. QUESTION:
    What is your favorite chicken wing sauce for homemade wings?
    What is your favorite sauce to put on homemade chicken wings? This would include a bottled brand or home made sauce. Thanks!!!

    • ANSWER:
      the simple sauce that can bbq is just soya sauce, honey and lotsa sesame oil~

  27. QUESTION:
    Does anyone know where I can find the buffalo wing sauce recipe from Rucker Johns in NC?
    I am looking for the buffalo wing sauce recipe from Rucker Johns…the reason I am looking for it is because I live 300 miles away from it.

    • ANSWER:
      Start with Franks Red Hot(maybe with some butter) and see if that is the same. That is whay most restaurants use unless they are cheap.

  28. QUESTION:
    Does buffalo wing sauce make good rotisserie chicken?
    Im thinking about using my rotisserie cooker to cook some chicken wings with buffalo sauce on them. I would get the buffalo sauce on them before I put them in the rotisserie. Would it just drip off when I cook it?

    • ANSWER:
      I am with Chef24, I had a George Forman JR, and while it cooked nice you have to watch when saucing the meat, if you do just make sure to brush it on in the last 10 minute or it will burn, like seasonings, rubs and marinades they can burn quickly as the heat source is close to the flesh, I now have a Sunbeam vertical one, it roast up not across the bird, and do this with it.

  29. QUESTION:
    Does anyone know the recipe for the sweet and tangy wing sauce at Bru’s room?
    Bru’s room sweet and tangy wings are the sh!t I wanna be able to make that wing sauce for Sunday football does anyone have the recipe or one close to it?

    • ANSWER:
      TANGY TERIYAKI CHICKEN WINGS

      1/3 c. lemon juice
      1/4 c. soy sauce
      1/4 c. vegetable oil
      3 tbsp. chili sauce (Yeo’s Sweet Chili Sauce – oriental thick sauce)
      2 cloves garlic, finely chopped
      1/4 tsp. pepper
      3 lbs. chicken wings

  30. QUESTION:
    I’m in the bar business & make chicken wing sauce, but I need a spice/ingredient to make my sauce hot exteme?
    I have a mild sauce (SWEET), Medium sauce, and a hot sauce however I don’t have the ingredient to make my chicken wing sauce extremely hot hot hot. Please give your advise. I’m using fresh hot peppers for my hot sauce right now but I need to add something for the extreme sauce. Thanks in advance. Jim

    • ANSWER:
      The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 cm (1–2½ in) long.Habaneros can be put in any sauce and believe me your not going to find much hotter, it is said to be the hottest pepper in the world and they are not hard to come by, you can find them at just about any produce stand,

  31. QUESTION:
    What is you favorite Buffalo Wild Wing sauce?
    i love bww and i was wondering what is your favorite sauce for you wings. id have to go with hot bbq, asian zing and the carribean jerk sauce is great too.

    • ANSWER:
      Spicy Garlic is my favorite. I also love their other appetizers like Cajun Onion Rings and Fried Mushrooms :o)

  32. QUESTION:
    Where do I get mass supplies of buffalo wings and wing sauce from?
    I’m thinking of opening my own buffalo wing restaurant with the normal sides (burgers, fries, onion wings, etc. etc.). I am stumped though as to where I need to look to buy my wings and large quantities of sauces at.

    • ANSWER:
      I don’t know where to get the wings, but I think you should develop and build your own sauce. Any one can throw on a mass produced sauce. Wouldn’t you want yours to stand out. Experiment and come up with something with your signature, especially if you are opening a “wing” restaurant. You want to give them something really good but different. When I go out for wings I return to the places that have really crispy wings with their own unique spice concoctions. Those are the best. No “cookie-cutter”, standardized franchise stuff like Chili’s or Applebee’s, please. Make ‘em hot for me, baby.

  33. QUESTION:
    What’s the best buffalo wing sauce?
    A friend told me to try Texas Pete buffalo wing sauce.

    • ANSWER:
      frank’s red hot buffalo sauce is good!

  34. QUESTION:
    I love Ken’s Buffalo Wing Sauce but it is too spicy (hot) for my daughter, how would I tone it down for her?
    I broil my wings 10 minutes per side and toss in sauce. YUM!

    • ANSWER:
      Perhaps just separate out some for your daughter and do hers with a bit of milder bbq type sauce? Emeril’s is great.

  35. QUESTION:
    Smokey mountain gold wing sauce?
    hey guys i live in jacksonville, lf and theres this place called dicks wings and they have this sauce called smokey mountain gold, its like the best sauce ever and i was wondering i f anybody knows the recipe to this and how to make it on your own, they said it was some kind of carolina bbq sauce but i cant find anything that taste like. thanks in advance.

    • ANSWER:
      I GUARANTEE THIS IS IT! ILL POST THE SITE SO U CAN C FOR YOURSELF – FROM SMOKEY MOUNTAIN – SOUTH CAROLINA

      2 bottles Catsup
      1 cup vinegar
      Juice of one lemon
      1/4 cup regular vinegar
      1/2 bottle Worcestershire Sauce
      6 teaspoons prepared mustard
      6 teaspoons sugar
      1 teaspoon salt
      1 clove garlic
      1/2 stick oleo

      Mix mustard and sugar well before adding other ingredients. Simmer about 30 minutes and decant into hot jars.

      http://smokeymountainbreakdown.blogspot.com/2007/03/food-porn-friday_16.html

      JM

  36. QUESTION:
    Does any one know the receipt to Flanigan’s Seafood Bar and Grill Mild Chicken Wing Sauce?
    i love love love Flanigan chicken wing mild sauce. Am not sure whats in it but it seems like it has tabasco sauce with butter. If any one who has every worked there knows whats in that sauce please respond to my question . Thanks allot.

    • ANSWER:
      Here is a really good recipe. Its a restaurant recipe, that is why there is so many ingredients, but it is good.

      AWESOME CHICKEN WING SAUCE

      3/4 pound of salted butter (real butter)
      36 oz. Frank’s Red Hot sauce (make sure it’s Frank’s)
      2-3 tablespoons of chopped/minced garlic
      1/4 cup finely minced (almost liquefied) sweet onions
      1/2 tablespoon cayenne pepper
      1/2 tablespoon black pepper
      1/2 tablespoon white pepper
      1 tablespoon cumin
      2 tablespoons crushed red pepper
      1 tablespoon lemon juice
      1/4 cup clover honey
      1/4 cup ketchup
      1/4 cup mayonnaise
      1/8 cup flour

      This should be enough sauce for quite a few wings (50+). I use it for my annual Superbowl party, but you can adjust to your serving size as you see fit.

      The Sauce:

      Add butter and Red Hot Sauce to a medium-large saucepan over medium heat. Wait until all butter has melted.

      Slowly stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic & onion.

      At this point you should still have the lemon juice, honey, ketchup, mayonnaise and flour on the side.

      Bring that initial sauce to a simmer for about 20-30 minutes, stirring occasionally. (Careful if you smell it…you will cough)

      After 20-30 minutes, drop heat to low.

      Add lemon juice, ketchup, and honey.

      Let that sit for about 10-15 minutes on low.

      Put the sauce (still in the saucepan) in the fridge for about 4-6 hours. (This allows the butter fat to rise to the top and solidify)

      Once the butterfat has solidified, cut it out with a knife and discard. You should be left with a very thick sauce underneath.

      Add the Mayonnaise (trust me on this one) and flour as needed to thicken sauce to your liking. You may not need any at all, but it really helps it stick to the wing.

      Lastly, re-heat the sauce over med-low heat (it will thin out a bit). Bring it up to a slow simmer again.

      This sauce is truly amazing (only moderately hot). If you want it hotter, use more cayenne. If you want it more mild, cut out the cayenne and crushed red peppers in the beginning.

      The Wing:

      The only way to have a wing is deep fried, skin on, full sized wings, don’t waste your time cutting them, once fried, they break at the joints with ease and it makes eating more entertaining. For those of you that bake your wings…go for it, but it’s just not the same. The sauce is a heart attack waiting to happen, so why stop there?

      Get that oil HOT (375°F) and use PEANUT oil. If someone is allergic to peanuts, then go ahead and use canola or vegetable oil. Make sure they’re thawed, too…don’t drop frozen wings into hot oil; you’ll be sorry if you do.

      If you want to flour the wings go ahead. With or without is fine, just make sure you get them crispy. (Nobody likes soggy wings).

      If you have a household deep fryer…only do a couple wings at a time (15 minutes for 8-10 wings) and put them in a Pyrex dish in a warm oven until serving time.

      If necessary, you can pop them back in the deep fryer for 2-3 minutes to get them steamy again.

      Once you have your CRISPY fried wings…throw into the simmering pot of sauce, get the tongs and serve with Blue Cheese and celery.

  37. QUESTION:
    Does anyone Know the recipe for Rooster’s Chicken Carolina Gold wing sauce?
    This is the Best wing sauce I’ve ever tasted! We ate at Roosters in Southern Ohio recently and I’d like to try to make my own sauce.

    • ANSWER:
      chicken + sauce = !

  38. QUESTION:
    Does anyone know the recipe for Bob Baumhowers wings sports grille 911 wing sauce?
    this is a wing chain in Alabama that is off the hook. As I live in Georgia now, I am dying without their sauce, which they do not sell. If anyone knows the recipe, it would be great.

    • ANSWER:
      Used to work there. It is a bottled product he buys from U S Food service. Not made in house.
      Sorry to dissappoint.

  39. QUESTION:
    Does anyone have a good Italian Wing Sauce Recipe?
    I am looking for a recipe for a wing sauce that is similar to Italian dressing. I don’t like spicy sauces, and we are having a cookout tomorrow. I would like to try something new.

    Any suggestions or links would be greatly appreciated!!

    • ANSWER:
      Italian Chicken Wing Sauce

      INGREDIENTS

      1-1/2 cups sugar
      2 cups water
      3/4 cup mustard
      1/4 cup ketchup
      1/2 cup vinegar
      2 tablespoons frozen orange juice concentrate
      1 cup honey
      1 tablespoon flour

      Combine all ingredients. In a heavy saucepan, simmer over low heat for 2 hours.
      NOTE – This is good over any kind of chicken.
      xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
      Italian : TABASCO® Garlic Fra Diavolo Wing Sauce

      * 2/3 cup TABASCO® brand Garlic Pepper Sauce
      * 1/3 cup marinara sauce, puréed
      * 3 tablespoons melted butter
      * 3 tablespoons honey
      * 3/4 teaspoon ground oregano

      Combine all ingredients and mix well. Refrigerate until ready to use with chicken wings.
      Makes sauce for about 4 pounds chicken wings.
      xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

  40. QUESTION:
    In Need Of Good Diverse Wing Sauce Recipes?
    I am working on a site I recently built as well as a book and was wondering if anyone has any good wing sauce recipes I could get some inspiration on?

    If you have a wing sauce you created yourself feel free to share it and I’ll credit you. Thanks to everyone in advance.

    • ANSWER:
      When I worked as chef, I made a base sauce and added my own unique flavours, and spiced it up for hot wings with more hot sauce, various chili’s both fresh and dried, even by making the base with say cider vinegar instead of white, using brown sugar, other flavours, I use allspice, cinnamon and clove in mine too, sauces all over start the same way, they just tweak them for there own identity.

  41. QUESTION:
    How to wing sauce really hot?
    Hey everyone, me an friends are bored an we got the BBQ wing sauce. What can we mix in it to make it REALLY hot? I mean at least 5-10x hotter than jalapenos? lol. I got cheyyene pepper but what else?

    • ANSWER:
      You can add cayenne, or Tabasco. Frank’s wing sauce is also made in a HOT version.

      look up:

      http://allrecipes.com/Recipe/Hot-Wings/Detail.aspx

  42. QUESTION:
    Whats the best chicken wing sauce?
    Not a recipe, a sauce that you can buy at the market. Whats your favorite chickenwing/bbq sauce?

    • ANSWER:
      Franks Red Hot is just PERFECT!! Yum.. :)

  43. QUESTION:
    Looking for ridiculously good wing sauce?
    i meann really good home-made sauce for wings like honey garlic, sweet and sour, hickory bbq. i wanna make it for the boyfriend. We like to go out for wings but sometimes i think the sauce isnt as good as it could bee.

    • ANSWER:
      ——————————————————————————–

      Sweet & Sour Sauce

      1/3 C. white vinegar
      1 cup water
      2/3 cup sugar
      1 tsp. salt
      1/4 tsp. white pepper
      couple dashes Tabasco
      1 Tbsp. cornstarch
      2 Tbsp. water
      ½ tsp. worcestershire sauce
      2 Tbsp. ketchup
      1/4 cup orange marmalade

      Combine first 6 ingreidents in small saucepan, and bring to a boil. Make a slurry w/ cornstarch, water, and worcestershire sauce; whisk into boilign vinegar/sugar mixture. Cook until it is bubbly and thick. Remove from heat, whisk in ketchup and orange marmalade.

      Store any leftovers in fridge; keeps about 2 weeks.

  44. QUESTION:
    What is your favorite recipe for hot wing sauce?
    As for me, I never measure ingredients, so it switches up the taste every time.

    I start with melting butter, then add Franks Red Hot and Tabasco Sauce. Then when that boils I add vinegar until I can’t hardly stick my face near the pan any longer. Lastly, I add Blair’s (right now I’m using Blair’s Sudden Death). I add more or less Blair’s depending on how brave I’m feeling (or how many beers I’ve had LOL).

    What are your favorite ingredients and recipes?

    • ANSWER:
      Here’s my favorite…

      1/3 cup Louisiana (or Frank’s) hot sauce
      6 Tbsp butter
      1 packet Good Seasonings Italian dressing mix

      Combine them all together on med-low heat until butter’s melted.

      That mix should not be left out, it gives it a really good zip!

  45. QUESTION:
    What is the hottest buffalo wing sauce out there?
    I currently use frank’s red hot buffalo, and I love the flavor, but it’s really weak. I’ve found a few others like anchor bar suicidal and defcon, but none of them say what the scoville rating is, so I don’t know how hot they are or if it’s all hot with no flavor.

    I’m not looking for the blair’s 16m or anything like that. Just a very very hot sauce with good buffalo flavor. Probably well up in the thousands if not 5 digits on the scoville.

    • ANSWER:
      Duff’s on the corner of Sheridan and Millersport in Amherst has a really hot sauce. Superhot is rediculously hot, and there are two levels above that.

  46. QUESTION:
    How is the extra hot, hot wing sauce from applebees made?
    It was my favorite sauce and they no longer serve it, I was wanting to find an answer from someone who worked at applebees!!

    • ANSWER:
      I sorry I don’t know. Why don’t you go ask the people that work there!!!!!

  47. QUESTION:
    My dog might have ate or sniffed some wing sauce that was a bit hot and he is sniffling now. Will it pass?
    We had wings yesterday, and he was being his usual self, sniffing around the floor, he must have found a drop of sauce because sure enough he started sniffling… is this something that will clear up on it’s own? He did it a lot last night, and is now only doing it occasionally but sounds a little congested even though his nose is not running or wet.

    • ANSWER:
      He sounds okay to me – but I would suggest that this could be a good lesson for you.

  48. QUESTION:
    How do I make buffalo wing sauce?
    I already have the chicken cooked, but I cant find a good sauce recipes. I don’t want anything super fancy. I just want a nice mild, easy to make sauce.

    Thanks.

    • ANSWER:
      Butter and your favorite hot sauce , some people like Franks hot sauce, I like Crystal you just mix together in a bowl and put hot wings in and toss

  49. QUESTION:
    can anyone tell me a good wing sauce recipe?
    i need a hot chicken wing sauce but want to make it from scratch all the recipes i have seen online include just adding hot sauce but i want to make my OWN!

    • ANSWER:
      I live in Ireland and love hot wings myself.
      The original recipe for Buffalo wings is basically Frank’s hot sauce and clarified butter.The wings should be fried without any breading or coating.
      Frank’s is unavailable here,but some other hot sauces are to be had in the ethnic shops.
      I often use a Moroccan harrisa,with a little vinegar or lemon juice to add the sharpness off one the vinegar based sauces.
      If you really want to go from scratch;
      roast some fresh chilis in a hot oven, Peel them, and puree with some vinegar and garlic.You can add some roasted peeled sweet peppers if you like the sauce a bit milder.

  50. QUESTION:
    How do you make your wing sauce?
    I personally like a butter base sauce mixed with my favorites hot sauce and roasted garlic. I was just looking for something a little different because I am having a hard time tiring to think outside of the box. Thanks ;}

    • ANSWER:
      I like hotsauce, butter, mustard and a little brown sugar. Good luck !


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