Homemade hot wing sauce recipes?!
5 Tabasco sauce
1 Tbsp wine vinegar
melt butter on low heat...add Tabasco and vinegar
deep fry wings at 400 until golden,,, place in bowl pour sauce over and toss,,,place in 350 oven for 5 mins to set the sauce...
Answers: Half stick butter
5 Tabasco sauce
1 Tbsp wine vinegar
melt butter on low heat...add Tabasco and vinegar
deep fry wings at 400 until golden,,, place in bowl pour sauce over and toss,,,place in 350 oven for 5 mins to set the sauce...
2 cups vegetable oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer
1 dash hot sauce (recommended: Frank's Hot Sauce)
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.
Good luck,and good eating!
Basic Wing Sauce
1/2 cup butter
1 cup Frank's red hot sauce
2 teaspoons cayenne (optional)
Shanghai Red Wings: Combine 1/4 cup soy sauce, 3 tablespoons Frank's RedHot Sauce, 3 tablespoons honey, 2 tablespoons peanut oil, 1 teaspoon grated peeled fresh ginger and 1 teaspoon minced garlic in small bowl; mix well.
Cajun Wings: Combine 1/3 cup Frank's RedHot Sauce, 1/3 cup ketchup, 1/4 cup (1/2 stick) melted butter or margarine and 2 teaspoons Cajun seasoning blend in small bowl; mix well.
Santa Fe Wings: Combine 1/4 cup Frank's RedHot Sauce, 1/4 cup (1/2 stick) melted butter or margarine, 1/4 cup chili sauce and 1 teaspoon chili powder in small bowl; mix well.
Sweet 'n Spicy Wings: Combine 1/3 cup Frank's RedHot Sauce, 1/4 cup (1/2 stick) melted butter, 2 tablespoons each frozen thawed orange juice concentrate and honey, and 1/4 teaspoon each ground cinnamon and allspice in small microwave-safe bowl. Microwave on HIGH 1 minute until butter is melted. Stir until smooth.
Kentucky Style Wings: Combine 1/4 cup Frank's RedHot Sauce, 1/4 cup (1/2 stick) melted butter or margarine, 2 tablespoons pancake syrup and 2 tablespoons bourbon in large bowl; mix well.
These are crazy good, I've made them a bunch of times... but I cant take credit for the recipe. Its from Bobby Flay...
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)
For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.
Chicken Wing Sauce
Ingredients:
1/2 c Durkee red hot (used to be
-Franks Louisana hot sauce)
1 1/2 tb Honey
1 tb Butter
1 tb White wine vinegar
1 tb Lemon juice
1/2 ts Cayenne pepper
1/2 ts Tabasco
Instructions:
Put all ingredients in a sauce pan and simmer on low temp until everything
is mixed well/melted. Simmer on low for another 5-10 minutes to let the
flavors blend and the sauce darken a little.
When the wings are cooked, put them in a bowl and pour the sauce over them.
The sauce should cover a couple pounds of wings. Stir to coat.