A good wing sauce recipe?!
Answers: Anybody have a good original recipe? Buffalo, BBQ, or anything else.
Dark 'n Delicious Wing Sauce
25 Chicken wings
1 c Honey
4 tb Soy sauce
1 ts Hoisin sauce
1 c Water
1 tb Molasses
2 Garlic cloves, minced
2 ts Lemon juice
2 tb Cornstarch
Instructions:
Mix soy and hoisin in a saucepan at medium-high heat. Stir in other
ingredients, cornstarch slurry last. Bring to a soft boil for 2 minutes,
stirring constantly as sauce thickens. Reduce heat, continue stirring and
adjust to taste. Put aside to cool.
Wings: Rinse with water and trim off tips. In batchs, brown wings on very
high heat in vegetable oil. Place wings in a casserole dish and cook at 375
for 1 1/2 hours. Toss them once or twice and pour some sauce over them
after 30 minutes.
I cook them juicy so no extra sauce needed.
Try this it is super easy....
Sprinkle wings liberally with red (hot) tabasco sauce. Make sure they are all wet.
Dip in shake and bake barbecue for chicken.
Bake in oven on cookie sheet they will be juicy and spicy.
You can also do these in microwave on a glass pie plate and it takes about 7 minutes.
In Canada - Presidents choice sells a red pepper jelly that is hot not sweet red peppers and it is hot, vinegary and a bit sweet and it is very good dipping for fingers and such.
Hooters Buffalo Chicken Wings
Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
On the side:
Bleu cheese dressing
Celery sticks
Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.
Wing sauce is really simple to make. Chose your favorite hot sauce and heat together with an equal part of butter. For about 20 wings, you only need 1/4 cup of each. If you use a large pot, you can use the same pot to coat the wings. After the sauce is heated through, throw in the cooked wings and toss it all together.
Also, consider grilling your wings. Just salt and pepper the wings and cook them on the grill, then toss with your favorite sauce.
The nice thing about making your own sauce is that you can make it as hot or as mild as you like it. Good luck!
THE BEST is to use Franks Red Hot simply because its just spicy enough has a TON of pepper flavor and is a thicker consistency perfect for Buffalo Wings. I NEVER make wing sauce without Franks Red Hot. Besides the recipe is on the label, and it ROXORS!(you can also ad a little fresh ground pepper for looks and about a tablespoon of garlic for flavor)
You need:
Bell Peppers
onion
garlic
celery.
Worcestershire sauce
soy sauce
vinegar (white)
1/8 sugar
water
first chop the pepper, onion, garlie and celery so they are smaller. then add some Worcestershire sauce, soy sauce and vinegar. Mix it all up. then add the sugar. stir the sugar in so it disolves. add a splash of water to thin it out a little and then you have your BBQ sauce. :-)