Buffalo Chicken Wing Sauce

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
1 1/2 pints

Ingredients
Directions

Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport.


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3.0 10
I used NO garlic, more butter, and a tad more vinegar.  Mine was delicious. item not reviewed by moderator and published
Wings should be spicy and I thought this recipe was great! item not reviewed by moderator and published
I tried making this recipe exactly and it didnt work out as planned. However, I took the basics and made a larger batch and tweeked a few things. The amount of hot sauce in the recipe is way too much and too hot to eat for me and my family. So, I blended some smoked tomatoes from my BBQ pit into the hot sauce blend. I made this recipe at 2 1/2 times the amount of things listed in the recipe. I used: 5 tbsp - flour 6 1/4 oz. - butter 5 cups - smoked tomatoes (pureed) 1 1/4 cup - Lousiana Hot Sauce (add 1 squeezed lime juice to tomatoes) 2 1/2 tbsp - minced garlic 3 1/4 tbsp - red wine vinegar I kept the times the same and kept the heat medium-low (about 4 1/2 on my electric stovetop). While leting the finished product thicken on the stove, I added 5 cups of 100% orange juice from concentrate to the mix. They came out totally awesome and very heat tolerant! I allowed the final product to stay on the stove heat on low for about 15 minutes and everything turned out perfect! item not reviewed by moderator and published
"Frank's" is a Louisiana Hot Sauce. I don't believe it has ever been made in western NY. I know for sure that it was started in Louisiana. Also to my knowledge a Louisiana hot sauce is just a blend of cayenne pepper/ hot peppers vinegar and salt that has a mild heat. (As opposed to like a much hotter tabasco, or habanero sauce). I thought this sauce was pretty tasty, some tough critics out there. item not reviewed by moderator and published
Yuk! You might as well pour the Louisiana hot sauce right over the chicken without going through the trouble of cooking it with flour ect. it would taste the same. YUK! item not reviewed by moderator and published
fantastic tasting quick easy ...you can control the thickness of the sauce...the thicker the better for me....thanks item not reviewed by moderator and published
I tried this two ways... 1. As a sauce over the top of cooked wings, it was terrible. but... 2. I baked wings that had been tossed with the sauce, much better. item not reviewed by moderator and published
I HATED THIS RECIPE HOW CAN YOU USE LOUISIANA ON WINGS ??? USE FRANKS RED HOT I DO NOT THINK I WILL EVER MAKE THIS AGAIN item not reviewed by moderator and published
yummy item not reviewed by moderator and published
How are you going to make Buffalo chicken wing sauce with a Louisianna hot sauce? The only hot sauce that should be used is only made in Buffalo NY. It's called Frank's red hot sauce. Anything else is just yucky chicken wing sauce. Get a clue!!!!!! item not reviewed by moderator and published

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