Sierra's Grandma's Secret Buffalo Wing Sauce

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Really good. I'm not a big fan of Frank's Hot Sauce (though that seems to be the standard for buffalo wing recipes, so I used plain old Tabasco.

These were GREAT. Sweet with a hint of heat. If our 2 year old wasn't eating with us, we would have added more. I did throw in some red pepper flakes along with the Tabasco.

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This was a big hit at my husband's superbowl party. One friend like them so much she asked me to make them for her daughter's birthday party!!!

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These are the most flavorful wings I have ever had. I used half the sugar and used more chili powder and added red pepper flakes instead of hot sauce. The extra sauce is awesome with popcorn.

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This is ok for amature cooks to make in their homes and to entertain company.
I found them to be lacking, the sweet is there but no kick.
The thing to rember is "you need to season the wings first" by that I mean marinating them at least 4 hours or over night is best. Try this as is and let me know how it compares to this recipe.

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I wasn't sure about using tomatoes in a hot wing sauce, and I stand by that rule of thumb. I don't know how to submit recipes on this site, so I'll give you my Wings of Death sauce recipe. These are real hot wings with a couple twists.

Pour 1 gallon container of Franks Red Hot into a large heavy pot over medium heat. When the hot sauce reaches a simmer, add 1 pound of cubed (cold butter. Stir occasionally until butter is completely melted and incorporated. Add 1 large bottle of Sriracha Vietnamese chili-garlic sauce. You can find this at some supermarkets and most Asian markets. Next, add 2 tablespoons light brown sugar (tightly packed, 1 tablespoon coarse ground black pepper, 1 tablespoon dried oregano, 1 tablespoon garlic powder, and cayenne pepper to taste. Simmer for 30 minutes to condense flavors. Taste and see if it needs anything (particularly more brown sugar. Don't add any salt. You should detect a lot of vinegar and a spiciness that comes on quick and has a long smooth burn. Reduce heat to a very slight simmer.

Get the biggest, meatiest jumbo wings you can find, bought and stored frozen. Thaw just enough so that the wings separate and the ice no longer clings to the wings. Heat your deep frier or a large heavy pot full of vegetable oil to 375 degrees. Fry the wings in small batches for 5 minutes apiece and set aside. The wings will not be completely cooked through.

After all of the wings (I generally make 20 lbs for this much sauce are par-fried, finish the sauce by adding one or two handfuls of grated parmesan cheese to taste and stirring until fully incorporated.

Then, starting from the earliest fried wings, fry in small batches until the wings are golden brown and crispy, about 5-7 minutes depending on how crispy you like them. Drop the drained wings into the sauce, stir, and shake off the excess from each wing.

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The whole family loves this. Even on regular chicken instead of BBQ sauce!!

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I made these wings for a birthday party. They were excellent... definitely needs quite a bit of hot sauce. I had an 8-pound bag of wings, so I tripled the recipe, but only used 6 tablespoons of brown sugar and about 1/3 cup of Frank's Hot Sauce. I probably could have used a 1/2 cup, it was so mild. But the sauce was incredible... everyone asked for the recipe, even some of my neices (under 12 years old :

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This secret sauce is excellent! I am definitely a fan of hot and spicy wings so next time I'll cut the brown sugar in half and go crazy with the hot sauce. It has a great sweet taste made as is, full of flavor from the spices. I didn't fry them, but instead I grilled my wings. Remember if you break the sauce like I did having the butter separate just throw an ice cube in and it'll come back together (Thanks Tyler!.

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This is the best wing sauce we have ever tried--and so easy !!!
Not only do we use it for the chicken wings but for turkey wings and drums as well.
Don't hide this one under a "hat"--FN
should try this and endorse !!!!

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Hands down the BEST wing sauce ever!! As previous reviews stated, you do need to use more hot sauce than stated. I'm the biggest "heat" wimp and I even used almost a whole bottle of hot sauce. This sauce it the perfect blend of sweetness and spice....and wonderfully crunchy from frying it. No more going out for wings anymore, I'll definitely be making these from here on out!!!