Time 8m Yield 10 serving(s) Number Of Ingredients 3 Steps:
Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc–) to coat. Serve HOT!
Time 15m Number Of Ingredients 8 Steps:
Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside. In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika. Allow the mixture to warm through and allow it to start to steam, but don’t let it boil. Stir it often. Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat. Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts. The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter. Add a dash or two of salt if you’d like, to taste. Serve the warm sauce over wings, on pulled pork or as a dipping sauce. Refrigerate any leftovers. As you refrigerate the mixture, the sauce will thicken slightly (because the butter will harden again). Simply reheat the mixture in the microwave in short increments This mixture makes enough to cover 5 pounds of wings and have extra for dipping. Yields about 3 cups of sauce.
Time 4m Number Of Ingredients 6 Steps:
Gather your ingredients. Melt the butter in the microwave or saucepan until completely melted. Add the hot sauce, Worcestershire sauce, garlic, brown sugar, and cider vinegar to a blender. (You can mince the garlic ahead of time if your blender does not mince well.) Turn on your blender on medium speed and slowly pour in the butter while blending to emulsify the sauce. Toss your favorite fried or baked wings in the wing sauce and serve with celery and blue cheese.
Time 10m Yield 4 Number Of Ingredients 4 Steps:
Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.
Time 30m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil. Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended. Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny. Heat the oil in a large pot until it reaches 350°F (180°C). Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet. Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks. Enjoy!
Time 3m Yield 20-24 serving(s) Number Of Ingredients 3 Steps:
Melt butter in a saucepan. Whisk in hot sauce and ketchup. Cook sauce until warm. The cooler the sauce is, the thicker it is and it adheres to the wings better. Enjoy.
Time 10m Yield 24 Number Of Ingredients 4 Steps:
Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.
