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Buffalo Wings Hot Sauce Experiment
My usual hot sauce for Buffalo Wings is warm butter and Frank's Red Hot. IMHO, Frank's and butter is Buffalo Wing perfection but I tried an alternate version: Frank's Red Hot, butter, molasses and honey. The taste was OK but there was no heat. I want my Buffalo Wings sauce to be screaming, spicy heat. This alternative, although tasty, was blah.
A couple of pics:
S&P overnight, uncovered in the fridge. This is 60 minutes @ 400 degrees, raised direct:
This is the result after drowned in the alternative sauce. The color and texture were great but no thank-you to the lack of heat.
BTW - Boss Lady didn't like the sauce, so she made a quick batch of the Frank's and butter only version.
A couple of pics:
S&P overnight, uncovered in the fridge. This is 60 minutes @ 400 degrees, raised direct:
This is the result after drowned in the alternative sauce. The color and texture were great but no thank-you to the lack of heat.
BTW - Boss Lady didn't like the sauce, so she made a quick batch of the Frank's and butter only version.
Large Egg, PGS A40 gasser.
Comments
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I am a Franks and butter guy myself. My second favorite is Texas Pete and butter.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Frank's and Butter here......BUT if you like your hot sauce , give lactofermentatoin a shot and make your ownVisalia, Ca @lkapigian
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I love butter and kill sauce habanero To toss my wings in. It will put hair on your chest and burn it off your backside on the way out.XL BGE, KJ classic, Joe Jr, UDS x2
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I use Frank's Wing Sauce and puree garlic into it.
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I did this recipe and made a thread on it. Check it out, I loved it and have used several times since
https://eggheadforum.com/discussion/1216436/i-just-made-the-best-wings-i-have-ever-had#latest
Boom -
If you like hot, why did you add sweet ingredients? I normally don’t think of molasses and honey when I want “screaming hot”.
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Good question. I was looking for a bit of sweet taste but still a lot of heat. Seemed workable to me but obviously, it didn't. No big deal. I warmed-up the rest of the wings today for lunch and went back to butter and Frank's only. No more experimenting on enhancing a recipe that's perfect as is.Large Egg, PGS A40 gasser.
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1voyager said:Good question. I was looking for a bit of sweet taste but still a lot of heat. Seemed workable to me but obviously, it didn't. No big deal. I warmed-up the rest of the wings today for lunch and went back to butter and Frank's only. No more experimenting on enhancing a recipe that's perfect as is.
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DoubleEgger said:Try some Lane’s One Legged Chicken if you find you want to experiment again.St Marys, Ontario, Canada LBGE
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keener75 said:DoubleEgger said:Try some Lane’s One Legged Chicken if you find you want to experiment again.
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Always used the four parts Franks, two parts butter, one part sugar Buffalo Sauce formula. For those who want more heat, add some other insane hot sauce, the local Pepper palace has lots to choose from. I understand your lack of heat issue, when we have non-heat lovers in the house I dilute the original Buffalo Hot Sauce with some Sweet Baby Rays, it mixes well and can be added at the last minute.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I always struggle with wings... I can’t seem to crisp them enough
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franks butter and habanero powder for me, habanero seems to round out the flavor for me
fukahwee maineyou can lead a fish to water but you can not make him drink it -
ANDY_USMC said:I always struggle with wings... I can’t seem to crisp them enough
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I'm with you on the tried and true Red Hot and Butter. I doctor it up a bit with some other seasonings if I feel like it, but that's basically it.I was in a pinch Memorial Day though and used the Red Hot Wing Sauce that comes all mixed up... that stuff is good! They also sell a "hot" version, but the stock version was spicy enough for most of my guests (some complained, some raved).LBGE/Maryland
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DoubleEgger said:ANDY_USMC said:I always struggle with wings... I can’t seem to crisp them enough
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ANDY_USMC said:I always struggle with wings... I can’t seem to crisp them enoughLarge Egg, PGS A40 gasser.
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We have one that we both like a ton, but on occasion will experiment as well with 3 or 4 different sauces with a big wing cook. Btw...i like the audible your wife pulled. Sounds familiar!Wetumpka, Alabama
LBGE and MM -
Skiddymarker said:Always used the four parts Franks, two parts butter, one part sugar Buffalo Sauce formula. For those who want more heat, add some other insane hot sauce, the local Pepper palace has lots to choose from. I understand your lack of heat issue, when we have non-heat lovers in the house I dilute the original Buffalo Hot Sauce with some Sweet Baby Rays, it mixes well and can be added at the last minute.
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CigarCityEgger said:Skiddymarker said:Always used the four parts Franks, two parts butter, one part sugar Buffalo Sauce formula. For those who want more heat, add some other insane hot sauce, the local Pepper palace has lots to choose from. I understand your lack of heat issue, when we have non-heat lovers in the house I dilute the original Buffalo Hot Sauce with some Sweet Baby Rays, it mixes well and can be added at the last minute.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Anyone using Cattleman’s Sweet Carolina Gold? I’ve been a fan of that on wings. I’m going to have to try some of these other options and see how they are. My wife is basically no heat, I enjoy nice heat with flavor but no suicide heat.
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ANDY_USMC said:I always struggle with wings... I can’t seem to crisp them enough
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ANDY_USMC said:I always struggle with wings... I can’t seem to crisp them enoughBoom
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