The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industry.
Most barbecue sauces mix a sour, sweet and spicy taste. Much in demand, hot wing sauces are tomato based with vinegar and sugar as the key components. However, Buffalo hot wing sauce is preservative free with no MSG, cholesterol or sugars. Buffalo Wing Time sauces were developed specially for health freaks who would go for a wing and the treadmill afterwards, with equal zest.
A sauce or a wing sauce, Buffalo is always the one, on which you can rely blindfolded. The production procedure of Buffalo wing sauce is a marvel in itself. Every production batch of Buffalo sauce is kept purposefully small, so that production value remains at its optimum best. Each buffalo container is individually handled so that quality and consistency is not compromised under any circumstance.
Each Buffalo hot wing sauce container comes with a helpful and easy to comprehend cooking manual. A Buffalo’s novelty does not lie in being original; its success lies in packaging age-old wisdom in a novel way. It encourages barbecues and broiling. Research has it, that the traditional deep fat frying methods of preparing wings is nutrient destroying, to say nothing of the accumulated fat. Buffalo is what a wing sauce should be; very few people have been able to stop after using it once.
The Anchor Bar Buffalo Wing Sauce has the original recipe of Frank & Teresa. Way back in 1964, they had hit off the recipe that went on to become a success. The Wing Time Garlic Buffalo Wine Sauce is a garlic tinged lip smacker.
Buffalo Wings Recipe
1/4 cup butter
1/4 cup Louisiana hot sauce or other
1 dash ground pepper
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken pieces
Vegetable oil for frying
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely, an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, and then shake. Serve with Bleu cheese, Ranch, or other salad dressing and celery sticks on the side.
Yields: 2 to 4 servings.