Buffalo Wing Sauce

buffalo wing sauce

The Greatest buffalo wing sauce

2 cups of dry cayenne peppers
1/2 cup of water
1/3 cup of chopped onion
1-chopped garlic
1/3 cup of chopped tomato
1 cup of white vinegar
1 stick of butter
1 bottle of Louisiana sauce
1/2 lemon's juice
1 teaspoon of honey
1/4 cup of ketchup

Start by roasting the cayenne peppers on a pan over a medium high heat. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 Cup of Water, 1/2 Cup of Vinegar and salt. Blend on high and percolate. Place butter on a pan over medium heat so that it melts. Add Onion, Garlic, Tomato and the whole bottle of Louisiana Sauce. Let all cook for about five minutes stirring occasionally. Immediately pour into blender with the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, the honey and the ketchup, and blend again for a few seconds. Pour back into the pan, and let it simmer for a good 20 minutes.

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buffalo wing sauce

Mild buffalo wing sauce

1 stick melted butter
1/2 c. red-hot sauce
2 tbsp concentrated lemon juice
2 tbsp Worcestershire sauce
Split 15 chicken wings at joint, discard tips Makes 30 wings

Deep fry wings pat grease off. Put wings in container with sauce. Shake and serve.
Or put wings in container with sauce, shake, put on cookie sheet in single layer and bake at 425 degrees for 1 hour.

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buffalo wing sauce

Extremely Hot buffalo wing sauce

4 pounds Chicken Wings
1/4-pound Butter
1/4 cup of Red Hot sauce
1/4 cup of Tabasco sauce
6 drops Pyro Diablo (or your favorite brand of "insanely" hot sauce)
1 tablespoon of vinegar
Cooking oil
Celery & Blue Cheese are optional

Prepare the wings by cutting them into two sections and toss the tip. Start getting your deepest frying pan (or your fryer, if you have one) warmed up with enough oil to cover one layer of wings completely. You can tell when the oil is hot enough by sticking something like a wooden match or the end of a wooden spoon into the oil. If the oil bubbles around it, it's hot enough to fry. If you put food into oil before it is hot enough, it will just soak into the food and make it excessively greasy. Melt the butter in a saucepan and add the vinegar and the Red Hot, Tabasco & Pyro Diablo. When the butters all melted and everything is mixed together, turn heat down to low to keep the pan warm so the butter doesn't separate. Fry the wings about 10-12 minutes... don't try to cook them all at once unless you have a huge fryer. Six or seven at a time may be all your pan can handle before the oil bubbles over. When they're done, drain them off and toss them in the hot sauce (you can transfer the sauce into a larger bowl to make this easier).
Serve them up with the celery sticks and blue cheese dressing... they can really help take the edge off.

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