Can anyone recommend a good buffalo wing sauce I can get at the grocery store?!
Answers: Restaurants have great buffalo wing sauces but they seem to be hard to find in grocery stores.
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!
I use Hellman's Ranch Dressing (I buy the low-fat). It's pretty close to the restaurant stuff.
BTW, I use Dixie Fry mixed with hot spices to dust my wings, and bake them in the oven to reduce more fat! They make great appetizers and they never last very long!
Texas Pete's is the one Ive found I like the best....good flavor and the perfect heat....
I like Uncle Dougie's Chicago Style Chicken Wing Marinade and I find it my grocery store. It is also available on-line....
Here is a recipe too -
Uncle Dougie's "Chicago-Style" Chicken Wings
This is how it all started...WARNING...these will become addictive!
This is what you’ll need:
1 Bottle (18oz.) Uncle Dougie's Chicago-Style Chicken Wing Marinade
5 lbs Fresh Chicken Wings (you know this won’t be enough to keep a party happy)
Remember, these are baked – not fried
Wash and dry the wings very well. Fresh wings are the best…but if you only have frozen, totally defrost them, and try to get as much water out of the wings as possible. Cut the chicken wings at the joint and cut off the wing tip. You should end up with 2 pieces per wing – a drumette and a (whatever it’s called). Place the cut wings in a bowl or plastic bag and pour marinade over the wings. Mix occasionally so the wings are coated. (You only have to marinate for 15-20 minutes). Place the wings and marinade in a 1” deep cooking sheet/pan. (aluminum/throw-away pans work). The wings should be half submerged in the marinade. (If you need to add more…pour it on). Bake at 400-450 for approx. 60 minutes, occasionally turning the wings as they cook. Bake until the desired “crispness” or your preference. Drain off the marinade and finish cooking.
Dougie tips:
1) The longer you cook in the marinade - the hotter the wings. If you follow the bottle recipe, the wings will be for the average palate (spicy). What I like to do is make 2 pans, one drained and browned (like the bottle recipe) and the other pan, I continue to cook in the marinade turning and rolling the wings so they get good and coated with the “thickened” marinade. These will be hot. They take a little longer to cook, and need more attention…but it is worth it!
2) Ovens all vary in heat. I love using a convection oven. The cooking time is less and the wings brown and crisp beautifully! Another thing to try is a top broiler. Just before you think they're done…use the broiler for a few minutes. Some ovens have a browning unit on top along with the heating element. (This kind of broils and bakes at the same time – very cool – but you have to “watch and turn” so they don’t burn).
3) Frozen wings…and you are in a hurry…cut the wings (frozen wings are easy to cut) cook the wings for a few minutes alone…this should get any water out of the chicken. Drain off all the water, pat dry and pour the marinade over the wings in the pan. (They still turn out great).
4) Be creative…have fun…experiment…you will find your favorite wing in our bottle.
Oh, by the way…for those looking for that extra heat kick… while your wings are cooking in Uncle Dougie’s “Chicago-Style” Chicken Wing Marinade, season the wings with Uncle Dougie’s Grub-Rub “with a Bite”. (Start slow…this stuff packs some heat).
it has to be FRANK'S original
that what she used when she first made them for her son,one night in buffalo,the rest is history.Why take a chance?
I prefer Frank's, you can get it in the section where they have steak sauce and other condiments.
sweet baby rays buffalo wing sauce