What is your favorite recipe for hot wing sauce?

Question

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 1

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!

Answer 2

hi - right here's a recipe for you: Buffalo Wings like Hooter's® gently breaded in pro flour, deep-fried until finally crispy, then lined in a Buffalo sauce custom-flavored on your needed warmth point. Prep. Time: a million:40 5 Serves: 4 a million cup all-purpose flour a million tsp. salt a million/2 tsp. paprika a million/2 tsp. garlic powder a million/2 tsp. cayenne pepper a million/4 tsp. black pepper 20 rooster wing segments a million/2 cup butter OR margarine a million/2 cup warm sauce (see Notes, under) In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat rooster completely interior the flour blend; refrigerate lined wings for a million hour; coat rooster back with ultimate flour blend. In a 2-quart saucepan, warmth butter and warm sauce in simple terms until butter melts; turn warmth to low and keep heat on range precise. Deep-fry rooster, 8 - 10 products at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning a pair of times. Drain rooster on a cord cooling rack for 30 seconds, then on the instant toss fried rooster in buffalo sauce blend and get rid of with a slotted spoon. Repeat with ultimate rooster. Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. to alter the quantity of spiciness, in simple terms adjust the butter-to-warm sauce-ratio: gentle: Use 3/4 cup butter and a million/4 cup warm sauce. warm: Use a million/4 cup butter and 3/4 cup warm sauce. Notes: i take advantage of Frank's® Buffalo Wing sauce interior the recipe, as I savour the flavour of Buffalo sauce, yet no longer the warmth. in case you like spice, you need to use popular Frank's® warm Sauce. i'm valuable yet another warm sauce like Tabasco® could artwork advantageous, yet Frank's® has an astonishing style, no longer basically warmth. Use ranch dressing or blue cheese dressing as a dip for those innovations-blowing wings!

Answer 3

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce




-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.