Buffalo Chicken Wing Sauce Food

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BEST BUFFALO WING SAUCE!!



Best Buffalo Wing Sauce!! image

ONLY use FRANKS RED HOT for this recipe please! It is the reason this sauce is soooooo perfectly perfect!! My whole family freaks every time I make this. You can toss traditional fried chicken wings in it or try something new like shrimp or boneless skinless chicken tenderloins. Whatever you like "Buffalo Style" this is your sauce... I like to serve with the traditional celery sticks and bleu cheese dressing.

Provided by InMemoryofBrats

Categories     Sauces

Time 8m

Yield 10 serving(s)

Number Of Ingredients 3

1/2 cup butter
1 cup Frank's red hot sauce
2 teaspoons cayenne

Steps:

  • Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc--) to coat.
  • Serve HOT!

CLASSIC BUFFALO WINGS



Classic Buffalo Wings image

This adaptation of the original Anchor Bar buffalo wing is simple and delicious. Perfect for enjoying on football Sunday or as a tasty appetizer.

Provided by John Mitzewich

Categories     Appetizer

Time 50m

Number Of Ingredients 11

For the Sauce:
1/2 cup Louisiana hot sauce
8 tablespoons (1 stick) unsalted butter (or margarine)
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Salt to taste
For the Wings:
Oil for deep-frying (vegetable, canola, or peanut)
30 chicken wings (drumettes and wingettes separated)

Steps:

  • Gather the ingredients.
  • Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
  • Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside.
  • Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.
  • Drain the wings on paper towels. Repeat with remaining wings.
  • Preheat the oven to 300 F. Line a baking sheet with parchment paper.
  • When all the wings are cooked, place them into a large bowl and pour the sauce over the hot wings. Cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
  • Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.
  • Serve with blue cheese dressing on the side and enjoy.

Nutrition Facts : Calories 607 kcal, Carbohydrate 11 g, Cholesterol 116 mg, Fiber 1 g, Protein 18 g, SaturatedFat 18 g, Sodium 490 mg, Sugar 1 g, Fat 55 g, ServingSize 30 wings (8 servings), UnsaturatedFat 0 g

BUFFALO CHICKEN WING SAUCE



Buffalo Chicken Wing Sauce image

If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
salt to taste

Steps:

  • Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 576.2 mg, Sugar 0.3 g

BUFFALO-STYLE CHICKEN WINGS



Buffalo-Style Chicken Wings image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield about 4 appetizer servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon cayenne
1/2 teaspoon fine salt
Vegetable oil, for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
1/4 cup hot sauce, or to taste
2 tablespoons fresh lemon juice
1 cup mayonnaise
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
Kosher salt and freshly ground black pepper
Celery sticks, for serving
Carrot sticks, for serving

Steps:

  • For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
  • Whisk together the flour, cayenne and salt in a large bowl.
  • Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
  • Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
  • For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
  • Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

BUFFALO WINGS



Buffalo Wings image

Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h55m

Yield 4 appetizer servings

Number Of Ingredients 5

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Steps:

  • Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  • Preheat the oven to 425 degrees F.
  • Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  • While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
  • Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

vegetable oil, for frying
3 pounds chicken wings, split at the joint, wingtips removed and discarded
5 celery ribs, cut into 2-inch sticks and chilled in an ice bath
1/2 cup unsalted butter
1/4 cup hot sauce, or to taste
1 tablespoon lemon juice
6 ounces blue cheese, crumbled
1 cup sour cream
salt
3/4 cup mayonnaise
1 tablespoon lemon juice
salt and freshly ground black pepper
2-3 shakes of hot sauce (recommended: Frank's Red Hot)
1 teaspoon garlic powder

Steps:

  • Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA® towel lined plate and season with salt immediately. Continue with remaining batches. Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva® towels. Serve chicken wings on a platter with celery sticks and blue cheese dip. Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.

BUFFALO BAKED CHICKEN WINGS



Buffalo Baked Chicken Wings image

a combination of many recipes and experimentation that finally resulted in a great chicken wing recipe

Provided by peterjanet72

Categories     Chicken

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11

2 lbs chicken wings
1/2 cup louisiana hot sauce, for marinade
1 cup flour
1 cup breadcrumbs
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
1 cup milk
1/4 cup butter
1/4 cup louisiana hot sauce
1 tablespoon vinegar
1/4 teaspoon garlic powder

Steps:

  • Cut wings at joints dicarding tips then place wings in plastic bag with 1/2 cup of hot sauce mix together and set aside to marinate 2 hr.s minimum.
  • Pour milk in a bowl. mix remaining "Breading" ingredients together in another bowl. Take wing pieces from marinade and coat with breading mixture then dip in milk and coat again with breading mixture. Place wings on greased cookie sheet bake for 40 min.s at 400f turning once during cooking time.
  • In a saucepan mix sauce ingredients together and heat to melt butter. Once wings are cooked brush sauce over wings and serve with french fries,garlic bread, carrot sticks, celery sticks, and blue cheese dipping sauce.

Nutrition Facts : Calories 1177.8, Fat 69.5, SaturatedFat 25.7, Cholesterol 285.1, Sodium 2153.6, Carbohydrate 66, Fiber 3.7, Sugar 3.3, Protein 68.5

BAKED BUFFALO CHICKEN BREASTS



Baked Buffalo Chicken Breasts image

Make and share this Baked Buffalo Chicken Breasts recipe from Food.com.

Provided by Jazz Lover

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) chicken breast halves
1/4 cup hot sauce
1 tablespoon vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup fat free blue cheese dressing

Steps:

  • Preheat oven to 400 degrees.
  • Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
  • Place chicken in an 11 x 7 baking dish coated with cooking spray.
  • Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BUFFALO CHICKEN SAUCE



Buffalo Chicken Sauce image

This chicken recipe uses the original Buffalo wing sauce. Use as a marinade, pour over grilled chicken as a sauce or make and add chicken right to it!

Provided by Erin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 40m

Yield 24

Number Of Ingredients 2

1 ½ cups butter
1 (12 fluid ounce) can or bottle hot sauce

Steps:

  • Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 0.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 451.7 mg, Sugar 0.2 g

BUFFALO CHICKEN



Buffalo chicken image

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Provided by Emma Freud

Categories     Buffet, Dinner, Side dish

Time 1h35m

Number Of Ingredients 11

1 ½kg chicken thighs and drumsticks
180g sea salt flakes
90g soft dark brown sugar
2 tbsp chilli flakes
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
75g butter
125ml hot chilli sauce
1 tbsp maple syrup

Steps:

  • Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
  • Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
  • Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Nutrition Facts : Calories 520 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 7.4 milligram of sodium

MILD BUFFALO WING SAUCE



Mild Buffalo Wing Sauce image

Our favorite commercial wing sauce is "Wing-Time" sauce, but it can be a bit difficult to find in stores. My husband likes the hot version (as opposed to the "very hot" - he says it has more flavor, even though he likes extremely spicy food), and I like the mild version. Unfortunately, the mild version is almost impossible to find, so I needed to create my own recipe. And believe me, this recipe makes a nice, tangy, flavorful mild wing sauce! I use this recipe as the basis for buffalo sauce recipes, and then if my husband wants it spicier he simply can add his own favorite hot sauces over top the cooked food. Delicious!

Provided by Julesong

Categories     Sauces

Time 5m

Yield 3/4 cup, approx, 4 serving(s)

Number Of Ingredients 8

1/3 cup butter
1/4 cup frank's hot sauce
1/4 cup tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon cider vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dried ancho chile powder
salt & freshly ground black pepper, to taste

Steps:

  • In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
  • Add the remaining ingredients and whisk together well.
  • Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
  • Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
  • Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.

BAKED BUFFALO CHICKEN WINGS



Baked buffalo chicken wings image

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Provided by Good Food team

Categories     Canapes

Time 1h10m

Yield Serves 12 as a canapé

Number Of Ingredients 9

3 garlic cloves, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce (we used Frank's hot sauce)
3 tbsp honey
1 ½kg chicken wings, halved at the joint

Steps:

  • In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
  • Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 17 grams protein, Sodium 0.94 milligram of sodium

BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Make and share this Buffalo Chicken Wings recipe from Food.com.

Provided by Chef Dude

Categories     Lunch/Snacks

Time 3h

Yield 60 Wings, 10 serving(s)

Number Of Ingredients 8

30 -40 chicken wings, cut up two pieces from each wing with the tips discarded
1 -2 bottle Crystal hot sauce (NOT Tabasco!)
1/2-2 cup butter
1/2-1 cup oil (to fry with)
flour (to dust wings before frying)
blue cheese dressing (Ken's Steak House)
celery
carrot

Steps:

  • Cut up wings, rinse and pat wing pieces dry.
  • Dust wing pieces in flour.
  • Heat oil in a large pot or skillet about 1"-2" deep to 375F degrees (Medium to medium high heat).
  • Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning).
  • Fry in"batches" to keep from over crowding.
  • Drain wings on paper towels on a broiler rack.
  • Keep warm in a 200 degree oven until all wing pieces are done.
  • Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce).
  • You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish!
  • Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing.
  • NOTE: This recipe came from the famous"bar" in Buffalo NY.

Nutrition Facts : Calories 504.1, Fat 43.6, SaturatedFat 13.8, Cholesterol 137.6, Sodium 172.7, Protein 27

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Preheat the oven to 225 degrees. Bake the wings for 45 minutes to 1 hour and 15 minutes, checking to make sure they are rendering but not browning quickly. The wings will slowly become a light brown color near the end of the process. Once the wings are tender, drain the liquid from the cookie sheet.
From momonamountain.com


BUFFALO CHICKEN WINGS NUTRITION FACTS - MYFOODDIARY
Nutrition Facts. 260 calories. Log food. Wegmans Buffalo Style Chicken Wings. 4 pieces (202g) Nutrition Facts. 410 calories. Log food. Buffalo Wild Wings Boneless Wing w/ Sauce.
From myfooddiary.com


33 BEST CHICKEN WING RECIPES - TODAY.COM
As the story goes, one night in 1964, the owner of a Buffalo, New York bar created the original hot sauce-covered crispy wings for her …
From today.com


THE 6 BEST BOTTLED BUFFALO WING SAUCES FOR YOUR SUPERBOWL ...
Noble Made Medium Buffalo Dipping & Wing Sauce. This luxe, preservative-free sauce was the costliest one sampled at $7 per bottle, but it delivers on that price tag with bold flavor an absence of ...
From expressnews.com


10 BUFFALO SNACK RECIPES TO FIRE UP YOUR GAME DAY | FOOD ...
Buffalo Chicken Calzones. To make the most of rotisserie chicken, Food & Wine 's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. In ...
From foodandwine.com


CLASSIC BUFFALO CHICKEN WINGS RECIPE - FOOD & WINE
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil …
From foodandwine.com


BUFFALO CHICKEN WINGS - CHEF JOHN RECIPE ...
Buffalo Chicken Wings – Chef John Recipe * In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo declared July 29, 1977 to be Chicken Wing Day. Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada.
From everybodylovesitalian.com


HOMEMADE BUFFALO SAUCE (WHOLE30) - THE REAL FOOD …
Buffalo sauce seems to have first been served at a bar in Buffalo, New York sometime in the 1970s. The appealing taste helped make chicken wings a mainstay on menus ever since! Prior to the discovery that wings are delicious when doused in this peppery sauce, the wing part of a chicken had little use and was used mainly just to make chicken ...
From therealfooddietitians.com


BUFFALO CHICKEN WINGS & SAUCE - PREVENTION RD
Oven-Fried Buffalo Chicken Wings slightly adapted from Food Wishes. Wings: 5 pounds chicken wings, cut into wings and drumettes salt and fresh ground black pepper, to taste 3 Tbsp Frank’s hot sauce 2 Tbsp canola oil 1 cup flour. Wing Sauce: 2/3 cup Frank’s Louisiana hot sauce 1 stick (1/2 cup) cold unsalted butter 1 1/2 Tbsp white vinegar
From preventionrd.com


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