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Buffalo Wings Hot Sauce Experiment

1voyager1voyager Posts: 713
edited June 9 in Poultry
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. 




Somewhere in Colorado
LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.

Comments

  • northGAcocknorthGAcock Posts: 13,485
    I am a Franks and butter guy myself. My second favorite is Texas Pete and butter. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • lkapigianlkapigian Posts: 5,628
    Frank's and Butter here......BUT if you like your hot sauce , give lactofermentatoin a shot and make your own
    Visalia, Ca
  • JohnEggGioJohnEggGio Posts: 814
    Add cayenne or ground habanero to your mix.
    Maryland, 1 LBGE
  • ryanttryantt Posts: 2,154
    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
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • smittydog27smittydog27 Posts: 43
    I use Frank's Wing Sauce and puree garlic into it. 
  • FanOfFanboysFanOfFanboys Posts: 2,320
    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
  • DoubleEggerDoubleEgger Posts: 15,700
    If you like hot, why did you add sweet ingredients? I normally don’t think of molasses and honey when I want “screaming hot”. 
  • 1voyager1voyager Posts: 713
    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.
    Somewhere in Colorado
    LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.
  • DoubleEggerDoubleEgger Posts: 15,700
    edited June 10
    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.
    Try some Lane’s One Legged Chicken if you find you want to experiment again. 
  • keener75keener75 Posts: 140
    Try some Lane’s One Legged Chicken if you find you want to experiment again. 
    YES! One Legged Chicken is my favorite by a mile! Combined with Lanes SPF 53 or Meat Church's Fajita dry rubs.
    St Marys, Ontario, Canada  LBGE
  • DoubleEggerDoubleEgger Posts: 15,700
    keener75 said:
    Try some Lane’s One Legged Chicken if you find you want to experiment again. 
    YES! One Legged Chicken is my favorite by a mile! Combined with Lanes SPF 53 or Meat Church's Fajita dry rubs.
    Try DP Jamaican Firewalk with One Legged Chicken.  
  • SkiddymarkerSkiddymarker Posts: 8,488
    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!
  • ANDY_USMCANDY_USMC Posts: 31
    I always struggle with wings... I can’t seem to crisp them enough
  • fishlessmanfishlessman Posts: 25,227
    franks butter and habanero powder for me, habanero seems to round out the flavor for me
  • DoubleEggerDoubleEgger Posts: 15,700
    ANDY_USMC said:
    I always struggle with wings... I can’t seem to crisp them enough
    Corn starch is your friend...
  • KiterToddKiterTodd Posts: 2,288
    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
  • ANDY_USMCANDY_USMC Posts: 31
    ANDY_USMC said:
    I always struggle with wings... I can’t seem to crisp them enough
    Corn starch is your friend...
    Please explain... sorry I’m new to this
  • 1voyager1voyager Posts: 713
    edited June 11
    ANDY_USMC said:
    I always struggle with wings... I can’t seem to crisp them enough
    @ANDY_USMC Here is a link to a post that explains what I do. Great results every time.  Game Day Wings
    Somewhere in Colorado
    LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.
  • gonepostalgonepostal Posts: 515
    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
  • CigarCityEggerCigarCityEgger Posts: 1,544
    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. 
    They closed the local pepper palace over here, but their garlic buffalo may be my favorite wing sauce ever. Their Caribbean jerk was great too
  • SkiddymarkerSkiddymarker Posts: 8,488
    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. 
    They closed the local pepper palace over here, but their garlic buffalo may be my favorite wing sauce ever. Their Caribbean jerk was great too
    Went by my local Pepper Palace today and it too is gone! should have stocked up earlier. Ghost flakes are awesome or killer depending on how much adult beverage I’ve enjoyed. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • JonnysouthJonnysouth Posts: 148
    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.
  • PhatchrisPhatchris Posts: 1,715
    ANDY_USMC said:
    I always struggle with wings... I can’t seem to crisp them enough
    Try added some baking powder to your rub... 1tsp per tbl will help crisp up that skin.
  • FanOfFanboysFanOfFanboys Posts: 2,320
    ANDY_USMC said:
    I always struggle with wings... I can’t seem to crisp them enough
    have you put them on a rack in the fridge overnight? that'll help 
    Boom
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