Axiom Home Page Forums General Discussion The Water Cooler Buffalo hot wing sauce.......which is best?

I would like to know which brand of store-bought Buffalo wing sauce you all think is "best". I like it hot, seasoned, and flavorful...........not chemical burn hot.

Anyone?

I also posed this question on facebook....curious to see which brands are most popular.

Mmmmm, Hot wings.

Frank's

Defcon , Larry.

Frank's cut about 2:1 with butter.

Why not make your own?

1/2 c honey
1/2 c butter
1/2 c Louisiana hot sauce

If you like it hotter, just add some cayenne.

Scott

I made 50 buffalo wings the other day and they turned out awesome.

Here is my own recipe (shhhhhhhhh). This will make a lot of wing sauce.

1 Small garlic glove finely chopped.

1/2 cup of franks red hot sauce (they also have an extra hot kind of you want even spicier).

1/3 cup of melted butter (please do not use margarine, it will ruin the sauce)

1/4 cup barbeque sauce (non-smoked)

1 teaspoon celery salt (the secret ingredient )

Take butter, place in bowl and add the finely chopped garlic. Microwave butter until the butter is melted and the garlic is infused. Take out of microwave and add remaining ingredients and stir until fully incorporated.

Blue cheese dreesing and celery sticks on the side is also a must. Lots of beer too.

John,

That brand looks a wee bit extreme.
I was thinking along the lines of say, Hooter's "three mile island sauce" heat range.

LT61,

A true Buffalo wing is simply Franks Red Hot Sauce and melted butter mixed together. For me that can be a bit too greasy and I find the consistency of the wing sauce to be thin, still good though.

I would go with Dr. House's recipe. I find "real" buffalo wing sauce too greasy as well.

Then again my preference these days is tossing the wings in jerk seasoning then baking them for maybe an hour and a quarter. Crispy, tasty, and nose-runningly hot.

The Defcon sauces look interesting. Looks like they have a couple of dealers in the Great White North, so...

Having lived in Rochester NY for the last 27 years, I have sampled just about all of the wings in the area several times. I also been to the Anchor Bar in Buffalo where Buffalo Wings were invented.

I always ask for extra crispy and their "nuclear" sauce. I like really hot stuff (I go through a jar of jalapeno peppers each week). Most of what I get is based on Frank's which, because of my personal taste for hot, is just a smidge more impressive than eye wash. Taste matters too, but for me, the heat's the thing.

A new bar opened in Fairport and I tried them, again asking for nuclear. Everything went quiet and they asked if I was sure. Turns out they do a home made a version of sauce based on habanero peppers. That's habaneros are the hottest you'll find in the US. I go there ALOT now - every Tuesday night.

I'm telling you this because the recipes mentioned above would be vastly improved with a little less butter and a bit of habanero sauce. I am fortunate here to be able to get something called Melinda's, a habanero hot sauce. It has carrots, onions and a hint of garlic and has quite a nice taste to go with the heat. It is available online.

For perspective, the heat quotient is measured in scoville units. A jalapeno has 5,000 scoville units. Habanero variants measure between 200,000 and 300,000 scoville units.

There is also the Holy Grail. In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,and in 2004 an Indian company obtained a rating of 1,041,427 units for a nasty puppy called the Naga Jolokia — also known as Bhut Jolokia, Ghost Chili or Ghost Pepper. I think I'll stay with the habanero stuff.

Anyhow, if you can find a habanero based sauce - add it to your recipe for some punch.

Never made them but I sure am fond of BWW. I like the caribbean jerk, wild and blazon.

Naw, Larry; DC#2 .

My tastebuds love habanero and scotch bonnet peppers but my anus does not.

Dr House,

I prefer "thin" sauce....I have never liked the sticky, honey type sauces. I never would have guessed adding butter, would be part of the ingredients to make buffalo wing sauce....would that have to be in there?

What I'm looking to do, is buy some deli wings to go, and put the "hot wing sauce" on, at the house......I'm looking for a bottle of ready to use wing sauce, I can pour on. (Hot wings are one food that's horrible if you do take out) IMO.

John, (DC#2) that's more like what I had in mind....thanks.

Hot wing sauces responses: Axiom forum: 11 (so far) Facebook: 0


Thanks Guys

You can make it anyway you like. I am not that familar with prepared wing sauces but I doubt they would use real butter in their recipes simply due to the fact of shelf life and that butter can seperate quite easily from the mixture which would be very unappetizing. They are probably cut with BBQ sauce, vinegar or something similar to add body and act as a filler to compliment the spiciness of the hot peppers used in the recipe.

So......you're saying I can use 2 parts Frank's, and say, 1 part Elmer's wood glue, and it still will come out great?

Seriously, I think I better stay with trying to find a bottle of Hot wing sauce ready to go.

When I do want a Franks-type wing sauce I usually just go with straight Franks, no butter. I don't like the Franks wing sauce at all; not sure what they add but it sure ain't butter.

Adding a small amount of vinegar and cayenne to Franks works out pretty well... it really depends what taste you are looking for. Dumping in some lime juice and coriander is interesting too.

One thing I'm gradually learning is that if you bake the wings for a long time (either on a kettle or oven) most of the fat renders out, leaving you with a crispy wing that can take more fat in the sauce (for more taste). You definitely need to match the cooking technique and the sauce.

If you want some more good ideas, try :

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/4880069052/m/5180093152

bridgman,

You're recipe is one I know, I can do......and yes, well done wings are a must!

Ray, you're crazy.

Dr. Horse, would it be likely then that this one or maybe this one wouldn't be among your favorites?

Tom:
What Ray didn't really mention was how much beer has to be consumed afterward to put out the fire.

Crazy like an old, old gray fox he is.

I believe what you are referring too is known as "The Burning Ring of Fire!"

I too love hot, spicy food. It truly does become an endorphin creating addiction. I'm not up to Ray's levels but as long as there is some good flavor behind it, enough heat to require a towel to wipe my forehead is a yummy but admittedly odd craving.

I only take my hot level up to stuffed banana peppers or jalepenos that are stuffed with with a mixture of cheeses (cream cheese, mozz, parm, garlic, provolone etc) and then roasted in the oven or barbeque.

I just find having your asshole burn first thing in the morning is not a good way to start the day. Just not worth it.

Good stuff. Love the endorphine rush, love when my lips feel blistered. In fact, Endorphine Rush is a great habenero additive (not really great as a sauce on it's own.) Do not love the ring of fire the next day. I always get the feeling, that if I could peer back during those painful excursion, I would see something that looked like a Baboon's butt!

We're probably approaching some kind of "too much information" threshold here.

The usual forum pics statement definately dosn't apply here.

Actually, I look at this as being able to enjoy the sauce twice!

Ray,

My favorite hot sauce is called Weldons Fire Roasted Habernero Hot Sauce. My neighbor brings it back from Arkansas when he goes down there hunting once a year. I called them to see if the shipped it and they had told me they do not.

What they did tell me is the name of the company that makes it and they do indeed sell it online. Check it out here, it's the same exact thing as Weldons. While it is hot it also has a wonderful taste to it.

See? That's what I want in a hot sauce--TASTE!! I like stuff hot, but not hot for hot's sake. It's gotta have a little something to it, something else to stimulate the taste buds to bring you back for more.

Ray, your Scoville Scale stops a bit low; here're a few more that you can "enjoy twice".

I'm actually surprised how far up the scale pepper spray was. The few times I've had pepper spray on wings it didn't seem all *that* hot...

Yes, I know it's chock full of yummy things like toluene...

... now.

Hmmmm, I might try to find "Franks" hot sauce, and make my own buffalo wing sauce. I still want to find a great brand of ready to go hot wing sauce, though.

I'll bet if "big John" were still here.......he'd have something to add.

You are putting a lot of thought into this aren't you?

Yeah, John; although the effect is a lot greater in the eyes, of course. I've never been on the receiving end, although one of the officers in one of the departments we represented offered me a demonstration(hope he was kidding).

Check with Buffalo Wild Wings. I do believe they sell their sauces by the bottle. They have a pretty good variety of sauce and most are pretty good.

John - this site is a pure slice of heaven....check that - make it liquid hell. Thanks!

Try to find a hot sauce with very little vinegar.Butter,chili powder,garlic and onion powder with a few drops of Dans Death sauce. You can try a hot garlic oil if you want to turn it up a notch.

I am making a big batch of Buffalo wings tonight, yippee!

For a second I transposed the "i" in big with the "a" in batch and thought of Medusa.

Doc, what time do you want us there?

And how do I get to Fake Street?

Call up Chief Wiggum. He might be able to give you a police escort to the address.

I will be posting pics of the results.

He always wants to let Ralphie steer and we end up in a ditch....

Screw Ralphie, tell em to bring Lou along for the ride . I have lots of Bob Marley tunes....

I love when Lou said something to the effect of "Chief, is it OK if I hold my gun sideways like this? It looks so cool!"....

Here are some pics of the Buffalo style chicken wings I made for dinner.

Thats no dinner! That there is a snack...

I love the oversized garnish, though.

Oh, I had seconds of the wings also had pizza and beer...I'm full...

What, no dessert?

No dessert...still drinking beer.

Now, THAT'S what I was talking about!

Now I get it. That was just a tease you posted.

Awesome thread...I've been planning on trying out some test recipes of my own for hot wings. Hot wings are tasty!

Well, here's how I made my first attempt. 1 pound Jewel Deli hot wings, + 1 serving of Hooter's wing sauce (hot).
Not as home made, or fancy as Dr.house'.....but, pretty good for a quick "cheater batch"........I'd say a B+.

Spiff.....let us know how your recipe(s) turns out, too.


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MMMMMMM.........Hot wings.

Now you can start making chicken wings weekly or even daily . Enjoy!

Here's a question for you guys. How do you prep your wings to get them nice and crispy (without deep frying)?

Let me rephrase that: Is there a way to get crispy wings without frying or deep frying? I love wings, bur would love to cut back on the fat.

Fred, I just bake them at about 400 degrees for about 45-50 minutes.

I use the technique derived from Alton Brown. In my opinion this is a superior way to cook wings over using a deep fat fryer and the final product is super, super crispy wings if you follow the steps correctly. Also the wings will not burn or create any smoke generated in the oven from the rendering of the fat caused by the high oven temperature.

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil (I have used a large covered pot with just an inch or two of water to steam them as well) and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack (I use an elevated rack so there is no contact with the baking sheet) of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html

Thanks John. That seems like the logical thing to do. I found a recipe that suggests marinating in hotsauce first.

Doc. Thats sort of what I was thinking. I like the crispy flour coating on the traditional wings. I was thinking of a partial rendering via broiler, followed by a coat with a flour and spice mixture. Marinade for a while and then bake.

Looks like I have a couple of approaches to try.