I'm a part-time writer who enjoys travel, cooking, creating, and helping others.
The Secret Is in the Sauce
Here's my secret for making the best wing sauce recipe: I use Frank's Red Hot Wings Sauce as the base for a homemade Buffalo wing or boneless wing sauce. A standard procedure is to use a vinegar-based cayenne pepper hot sauce mixed with butter and margarine, and voila! You have a great wing sauce. Until a few years ago, that's all I would use.
But then a great friend of mine, Reggie B., turned me on to his wife's amazing sauce, which was the best I've ever tasted. Mrs. B. worked at a fancy restaurant in Fort Wayne, Indiana, where she would create some less-than-formal entrees for her enthusiastic lunch crowd. Buffalo wings were a big hit there, but since it was such a great restaurant, she couldn't just serve a standard wing sauce. She had to create something special and unique: a version of the recipe I'm going to share with you now.
A few years ago, I was finally able to get hold of the recipe from her and begin creating it myself. The recipe for her original creation is top secret, but what I'm about to share with you is my (still amazing) version of the same sauce.
- Preparation: Easy
- Cooking Time: 5 Minutes
- Cooking Temperature: Medium heat, about 200 degrees Fahrenheit
- Estimated Calories Per Batch: 990
- Estimated Fat Grams Per Batch: 91.7
- Estimated Calories Per Serving: 13.75 calories per tablespoon
- Estimate Fat Per Serving: 1.28 grams of fat per tablespoon
- Estimated Servings: 72 tablespoons per batch
Weight Watchers Points Plus Estimations
- 24 points per batch
- .34 points per serving
This wing sauce is a terrific blend of sweet and hot. It tastes very special but uses just a few ingredients that you can buy at any grocery store.
- 1 cup of Frank's Red Hot Wings Sauce
- 1 stick of butter or margarine
- 1 tsp of minced garlic, or fresh minced cloves
- About 1/4 cup of light brown sugar (How much you use depends on how sweet you want it. I would recommend starting out with less and adding more as you go.)
- 1 tablespoon of Worcestershire sauce.
- measuring cups
- measuring spoons
- 1 small saucepan
- Measure out 1 cup of hot sauce.
- Pour into a saucepan.
- Add sliced butter or margarine.
- Add brown sugar.
- Add the garlic and Worcestershire sauce, and turn on the heat.
- Allow the mixture to achieve a slight rolling boil, stirring frequently.
- Turn off the heat, cover, and let sit for 30 minutes.
Step 1: Pour the Hot Sauce
Okay, this is the most difficult and most important step, so listen closely: You need to pour Frank's Red Hot Wings Sauce into a measuring cup until you reach 1 cup. (Don't mind the tomatoes in the picture: I just added them for decoration!)
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Step 2: Pour Into a Saucepan
I know you didn't have a problem with Step 1, so let's continue. Pour the cup of hot sauce into the small saucepan. Congratulations, you're done! Let's move on.
Step 3: Add the Butter or Margarine
I cut the butter into eight slices because it melts a whole lot more easily. Go ahead and slice up your cold butter, adding it to the wing sauce in the pan.
Step 4: Add the Brown Sugar
Start out with just 1/8 cup of brown sugar if you want just a touch of sweet with more heat. I personally like it a bit sweeter, with about 1/4 cup of sugar. You don't have to pack the sugar down. Instead, fill the measuring cup up fairly loosely, level it out, and pour it into the sauce.
Step 5: Add the Garlic and Worcester Sauce and Turn on the Heat
Now you are ready to add the teaspoon of minced garlic and the tablespoon of Worcestershire sauce to the pan. Once complete, you can place the saucepan on the stove at low-to-medium heat, stirring frequently. Don't leave it unattended or the wing sauce will scorch! You don't want to go back to Step 1—or worse, order out for dinner—because you ruined your almost-finished sauce!
Step 6: Reach a Slight Rolling Boil
You will want to stir the sauce on low-to-medium heat until you reach a slight rolling boil. Once it's at a boil, stir it frequently for about two minutes. You will notice the sauce changing color a little and slightly expanding: that's a good thing. At about the two-minute mark, turn off the heat.
Step 7: Set the Timer
You want to make sure the heat is turned off. If you're using an electric stove, remove the sauce pan from the hot burner. Set a timer for about 30 minutes and cover the sauce pan. When the timer goes off, your sauce is done! This recipe will make about a cup and a half of wing sauce.
More Recommendations and Bonus Recipes
If you enjoyed this wing sauce recipe, I'd love for you to try my best buffalo chicken dip recipe. This dip is made from a standard wing sauce, ranch dressing, cream cheese, and shredded cheese. If you love buffalo wings, you'll love this: it's like hot wings without the bone.
If you love wing sauce, but don't have the time to make your own recipe, you're in luck! One of the largest retailers of hot sauce and wing sauces is the famous Anchor Bar brand.
How about a homemade hot sauce?
The recipe above is made with a standard buffalo hot sauce, but if you're the type of person who likes to make everything from scratch, here's a bonus for you: homemade red hot sauce. This will take you about 35-45 minutes—which is why most people just buy their hot sauce from the store—but if you are feeling froggy, go ahead and jump!
Homemade Red Hot Sauce
Here's what you will need to complete this recipe.
- 11–12 extra-ripe red jalapeño chilies or 20 tabasco or Serrano chilies, sliced thin
- 3/4 cup diced onions
- 1 1/2 tablespoons minced garlic
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1 teaspoon olive oil
- 2 cups of water
- 1 cup distilled vinegar
- Mix the peppers, onions, salt, garlic, paprika and olive oil in a nonstick saucepan over high heat. Sauté for about 3 minutes.
- Add the water and cook an additional 20 minutes, or until peppers are soft and most of the liquid has evaporated. (Caution: Keep a fan on or the windows open for ventilation; the peppers can cause a strong reaction in the eyes and nose.)
- Remove the pan from heat and allow to sit until the hot sauce reaches room temperature.
- In a blender or magic bullet (I recommend the magic bullet), blend the mixture for about 20 seconds or until smooth.
- Carefully add the vinegar and blend a few more seconds, to make sure the sauce is well incorporated.
- Now you are ready to taste it. You may want to add more salt or garlic, depending on your preference.
- Strain the sauce in a fine mesh sleeve. Once strained, pour the hot sauce into a bowl or bottle: that's your homemade hot sauce!
If you want to make that into a wing sauce, just start back at Step 1 of the recipe above.
Teriyaki Wing Sauce and Marinade
This is such a great recipe. Simply add all ingredients into a medium saucepan, bring the contents to a boil, reduce heat and simmer for 2 minutes, stirring frequently. Turn off the stove and you are ready to dip your chicken wings—or if you prefer, let the sauce cool and use it as a marinade for your chicken or steak.
- 1/4 cup soy sauce
- 1 tablespoon honey
- 3 tablespoons orange juice
- 1 tablespoon dark brown sugar
- 1 teaspoon Asian (dark) sesame oil
- 1 minced garlic clove
- 1 tablespoon minced and peeled fresh ginger
I hope you enjoyed this recipe! It truly is one of my favorites: there is nothing better than a wing sauce that has a kick with a little bit of sweet to it. Try it on deep-fried buffalo wings, boneless wings, or baked wings, and you will love it!
Until next time,
Mike Fuller, your Buffalo lover
(Not like a real buffalo lover, as in the animal, just a Buffalo sauce or wing or dip-type lover. I've only met a buffalo once. I guess you could fall in love with a buffalo after just one meeting, but that would be kinda weird.)