Buffalo Wing Sauce Recipe

The simple ingredients used are ketchup, warma garlic tinged lip smacker.
honey, lemon's juice, butter, Louisiana sauce, whiteBuffalo Wings Recipe
vinegar, chopped tomato, garlic and onion and dryIngredients
cayenne peppers. Buffalo hot wing sauce has1/4 cup butter
become an institution to reckon with, based on these1/4 cup Louisiana hot sauce or other
readily available items-unbelievable, is it not? Well,1 dash ground pepper
age-old experience and a one-track dedication1 dash garlic powder
towards maintaining a unique health conscious formula1/2 cup flour
has made Buffalo hot wing sauce a legend in the hot1/4 teaspoon paprika
wing barbecue sauce industry.1/4 teaspoon cayenne pepper
Most barbecue sauces mix a sour, sweet and spicy1/4 teaspoon salt
taste. Much in demand, hot wing sauces are tomato10 chicken pieces
based with vinegar and sugar as the keyVegetable oil for frying
components. However, Buffalo hot wing sauce isDirections
preservative free with no MSG, cholesterol or sugars.Heat oil in a deep fryer to 375 degrees. You want
Buffalo Wing Time sauces were developed speciallyjust enough oil to cover the wings entirely, an inch or
for health freaks who would go for a wing and theso deep at least. Combine the butter, hot sauce,
treadmill afterwards, with equal zest.ground pepper, and garlic powder in a small saucepan
A sauce or a wing sauce, Buffalo is always the one,over low heat. Heat until the butter is melted and the
on which you can rely blindfolded. The productioningredients are well blended.
procedure of Buffalo wing sauce is a marvel in itself.Combine the flour, paprika, cayenne pepper, and salt
Every production batch of Buffalo sauce is keptin a small bowl. If the wings are frozen, be sure to
purposefully small, so that production value remainsdefrost and dry them. Put the wings into a large bowl
at its optimum best. Each buffalo container isand sprinkle the flour mixture over them, coating
individually handled so that quality and consistency iseach wing evenly. Put the wings in the refrigerator
not compromised under any circumstance.for 60 to 90 minutes. (This will help the breading to
Each Buffalo hot wing sauce container comes with astick to the wings when fried.)
helpful and easy to comprehend cooking manual. APut all the wings into the hot oil and fry them for 10
Buffalo's novelty does not lie in being original; itsto 15 minutes or until some parts of the wings begin
success lies in packaging age-old wisdom in a novelto turn dark brown. Remove the wings from the oil
way. It encourages barbecues and broiling. Researchto a paper towel to drain. But don't let them sit too
has it, that the traditional deep fat frying methods oflong, because you want to serve the wings hot.
preparing wings is nutrient destroying, to say nothingQuickly put the wings into a large bowl. Add the hot
of the accumulated fat. Buffalo is what a wing saucesauce and stir, coating all the wings evenly. You could
should be; very few people have been able to stopalso use a large plastic container with a lid for this. Put
after using it once.all the wings inside the container, add the sauce, put
The Anchor Bar Buffalo Wing Sauce has the originalon the lid, and then shake. Serve with Bleu cheese,
recipe of Frank & Teresa. Way back in 1964, theyRanch, or other salad dressing and celery sticks on
had hit off the recipe that went on to become athe side.
success. The Wing Time Garlic Buffalo Wine Sauce isYields: 2 to 4 servings.