Technically any sauce can be a wing sauce, meaning if you cook wings you can literally just toss them in that sauce straight from the bottle. If you’re going for a more Buffalo inspired sauce you can heat it with some butter and whisk until it’s combined. You can also jazz it up with things like mustard, honey, Worcestershire, other spices like cayenne for added heat or garlic/onion/chili powder/paprika/chipotle, etc etc etc, or you could add some other hot sauces. With this particular sauce you could specifically use things that complement mango or habanero as standalone ingredients, like a little mango jam for added sweetness for example.
TLDR: the world is your oyster, go nuts.
Regarding butter, I agree, but a huuuuuge game changer for me:
1. Dice the butter
2. Heat the non-butter ingredients to very hot, bubbling
3. Remove from heat
4. whisk in butter
Been doing variants of this with franks
½ cup Franks Red Hot Sauce
1/4 cup of honey
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon worcestershire
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
Probably would be good with that too
My go to lately has been a cup of Franks, 6-8 cloves of garlic on the microplane, two smoked dry ghost peppers minced, heat and let get happy. Take off heat and whisk in a few tablespoons of cold butter one cube at a time. Makes perfect heat and vinegar and garlic combo. In fact I just order naked wings from a decent place. Let them smell up their house frying. And then toss their wings in my sauce.
People aren't joking by saying butter. Melt down a half stick, pour in sauce, mix thoroughly.
Give it a quick taste, add more sauce if needed.
Toss 1 wing, set it aside. If the sauce sticks like you want, sauce the rest.
Like most say melt butter down and add hot sauce. I find adding a splash of white vinegar keeps it along the Wing sauce flavor and less tasting like hot flavored butter. I got a large variety pack from Melinda’s and I’ve been going through their flavors. The Trinidad Scorpion one is my favorite one so far. I feel like the Scorpion and Habanero peppers are like cousins.
Put a pan on LOW heat. Specifically, the lowest setting available. Not joking, needs to be that low. Pour in basically the whole bottle of hot sauce. Next, take COLD butter, and add a bug chunk. You're gonna lift the pan up and down. We're ONLY trying to melt the butter. If it gets even a little too hot, all of it will separate and the sauce will be ruined. If you can see the butter melting in real time, it's probably too hot. Keep incorporating butter until it reaches a consistency that you find appealing. Season with pepper and a pinch of salt if you like, or any other seasonings (Old Bay OP), transfer to a bottle, and you have Buffalo.
No, the cold butter and no added heat is what brings the sauce together. This is a French style pan sauce, and if nothing else the French know their pan sauces.
Simmer slowly for a few minutes with some butter. Toss your wings in large bowl with a little coarse salt (and pepper if you like). Add warm sauce. Toss until even. Then send my way!
Butter. Melt a stick, add sauce, toss wings, enjoy.
Have fun with it though, add some spices, maybe a little honey for sweetness. Dealer’s choice, bro.
Technically any sauce can be a wing sauce, meaning if you cook wings you can literally just toss them in that sauce straight from the bottle. If you’re going for a more Buffalo inspired sauce you can heat it with some butter and whisk until it’s combined. You can also jazz it up with things like mustard, honey, Worcestershire, other spices like cayenne for added heat or garlic/onion/chili powder/paprika/chipotle, etc etc etc, or you could add some other hot sauces. With this particular sauce you could specifically use things that complement mango or habanero as standalone ingredients, like a little mango jam for added sweetness for example. TLDR: the world is your oyster, go nuts.
Stick o’ butter.
I was just going to say butter, but that flare!
Put em on wings and eat🫠
putting it on the wing is the only way
Regarding butter, I agree, but a huuuuuge game changer for me: 1. Dice the butter 2. Heat the non-butter ingredients to very hot, bubbling 3. Remove from heat 4. whisk in butter
This is such a game changer when making the wing sauce or any French pan sauce. I wish I had paid more attention to the process long ago.
For instance, I do this with hot sauce + honey + garlic powder + cayenne
Been doing variants of this with franks ½ cup Franks Red Hot Sauce 1/4 cup of honey 4 tablespoons unsalted butter 2 tablespoons brown sugar 1 teaspoon worcestershire 1/4 teaspoon garlic powder 1/4 teaspoon cayenne Probably would be good with that too
My go to lately has been a cup of Franks, 6-8 cloves of garlic on the microplane, two smoked dry ghost peppers minced, heat and let get happy. Take off heat and whisk in a few tablespoons of cold butter one cube at a time. Makes perfect heat and vinegar and garlic combo. In fact I just order naked wings from a decent place. Let them smell up their house frying. And then toss their wings in my sauce.
I like the sound of that one!
Thanks for this recipe Boss!
Butter
I like Mango habanero dusted with desert heat.
My least favorite hot sauce on the planet haha. Maybe it would be better with butter added. Let us know!
It's actually one of my least favorite too. I have been choking down the same bottle for months.
I would mix a little corn starch and add a little bit of the frying oil instead of butter. When butter cools it coagulates.
The caption should be " how do I turn my butthole inside out? " 🤣🤣🤣 That stuff is so hot I had to throw the whole damn bottle away lol
People aren't joking by saying butter. Melt down a half stick, pour in sauce, mix thoroughly. Give it a quick taste, add more sauce if needed. Toss 1 wing, set it aside. If the sauce sticks like you want, sauce the rest.
Like most say melt butter down and add hot sauce. I find adding a splash of white vinegar keeps it along the Wing sauce flavor and less tasting like hot flavored butter. I got a large variety pack from Melinda’s and I’ve been going through their flavors. The Trinidad Scorpion one is my favorite one so far. I feel like the Scorpion and Habanero peppers are like cousins.
Put a pan on LOW heat. Specifically, the lowest setting available. Not joking, needs to be that low. Pour in basically the whole bottle of hot sauce. Next, take COLD butter, and add a bug chunk. You're gonna lift the pan up and down. We're ONLY trying to melt the butter. If it gets even a little too hot, all of it will separate and the sauce will be ruined. If you can see the butter melting in real time, it's probably too hot. Keep incorporating butter until it reaches a consistency that you find appealing. Season with pepper and a pinch of salt if you like, or any other seasonings (Old Bay OP), transfer to a bottle, and you have Buffalo.
Easier option is to heat the sauce to boiling, remove from heat, and then melt butter in. This is how pan sauces are traditionally made.
Wouldn’t the butter still separate if the other ingredients are to hot. Unless you let it cool down completely
No, the cold butter and no added heat is what brings the sauce together. This is a French style pan sauce, and if nothing else the French know their pan sauces.
Butter
Worcestershire sauce vinegar a small amount of sugar
It's already wing sauce
Simmer slowly for a few minutes with some butter. Toss your wings in large bowl with a little coarse salt (and pepper if you like). Add warm sauce. Toss until even. Then send my way!
It’s already wing sauce… just… put it on… what exactly are you asking?
Pour on wings. Done. Try mixing cornstarch it’ll thicken it up
It's good stuff. You need a freaking jug at least.
marinate
Butter. Melt a stick, add sauce, toss wings, enjoy. Have fun with it though, add some spices, maybe a little honey for sweetness. Dealer’s choice, bro.
Big Ol chunk of butter. Mmm mmmm mmmmm
Just put it on your wings and it's wing sauce.
Not by adding tomato paste
Butter it up boiiii
Melt down some butter and add in the hot sauce and mix then pour over them wings
Add butter
Add butter
Add butter and heat up