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Buffalo Wing Sauce

crazy8

crazy8

Im sure this may be a horse thats been beaten dead but I just cant seem to find exactly what I am looking for and am not sure if the current recipe I have is complete. I want to make a buffalo wing sauce like what you would find at most restaurants that have wingies but use butter in it so its a little thicker. The problem I am having is that A LOT of the recipes I am finding online involve using Franks or some other brand of sauce, then adding to it. I want to make my own. Anyway here is what I have so far, any suggestions as to how to fix this or what to add to it would be greatly appreciated.

10 large fresh red cayenne chilies
or other favorite chili
1 Clove Garlic, peeled and halved
1/2 cup white vinegar
1 Stick Butter
1/3 cup Chopped Onion
Salt


Thanks again
 
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I'm still working on my perfect wing sauce but I think most traditional buffalo wing sauces use fermented cayenne peppers and then add some form of butter or cream.
 
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Well then I am on the right track. Just not sure if my proportions are accurate or not. Guess I will have to take a leap with some of my extra cayenne's and see what I can whip up. I don't have them fermented though. I am using all fresh ingredients even though some have been sitting for a few weeks.
 
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Change the fresh garlic and onion to powder, it has a different flavor and will help the traditional flavor you are after. Do you have a dehydrator? Dry and grind, nice and fresh. Cook the sauce down but not too thick, remember you will be adding butter. Save the butter for when you make wings. Combine sauce and butter and simmer. Stop at the consistency you want. Fry wings, dip in sauce, serve.
 
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Ahhhhhh. So wait for the better. then all I really need to focus on is making a good sauce probably a touch on the thin side but not watery like.Should the current measurements I have be the same? 1/3 cup of onion powder seems like you'd be on a mission to keep your wife, mosquito's, and vampires away from you for a month.
 
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Reduce it. Try to figure our your measurements in ounces if you can this way you'll use the exact amount each time. Make it a Frank's consistency before the butter.
 
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So back to the onion and garlic powder thing. How much of each of those would I need to satisfy what is being asked for on those ingredients? I thought the last time I ever used garlic powder it said right on the little bottle "use x tsp. per 1 clove of garlic" or something like that. Any ideas?
 
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1/8th tsp garlic powder = 1 clove fresh garlic

1 tsp onion powder = 1/3 Cup fresh onion

1 Tbl onion flakes = 1/3 Cup fresh onion
 
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Thank you very much for that. I also have WAAAAAAY more than 10 cayenne's so i will be sticking to these proportions and adjusting as needed for the amount of cayenne's I have.
 
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I agree with the powdered onion/garlic. Fresh leaches the water outof the onion and garlic and turns sauces bitter or sour in a short amount of time. The powedered/dried versions take in the water from the peppers, and enhance the flavor, instead of dominating it.
 
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The trick is how the wings are cooked just as much as the dipping sauce.
Steady heat with no burning flame for the wings and baste them with butter.
Turn often until the wings are a solid golden all over (No burnt bits).
If you have a Gasser with a rotiss burner, that is excellent. cook them under that, turning and basting.
They crisp right up, Serve with your chilli/butter sauce.
IMO, You cant beat fermented hot sauce for buff wings.
My fave is Louisiana hot sauce.
Your recipe will be more fresh and garlicky. A good thing and is the way an Australian would make hot chicken wings.
True BBQ :cool:
 
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I honestly would like to do fermented sauces. I know that this requires to age the cayenne's for about 3 years. Ill have to look online and see what I can find as far as that process goes. What I try to go for with the buffalo wing sauce I made is something like a Frank's or Louisiana hot sauce. Its easy to see I didn't get that. Well I got all winter to learn about aging and fermenting.
 
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