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Buffalo Wing Sauce

 
 
1st Course, Appetizers, Sauces
Cooking District
2 dz
45 minutes
4 each
6
One of the best wing sauces, and only a little extra work. Don't worry if you have extra sauce, it can be cooled and stored in refrigerator for 2 weeks. To reheat, place over a low heat to melt, do not boil. Once heated properly toss in a bowl with more wings.
Step 1
2 clove Garlic
1 tbsp Shallotsdiced
.5 cup Honey
2 tsp Ancho Chili
1 tsp Crushed red pepperFull spoon
0.50 cup Cider vinegar
1 qt Frank's Red Hot
Combine everything in a heavy sauce pot, then reduce until garlic is soft.
Step 2
12 oz Butterwhole
Cool mixture slightly, then blend in butter slowly cut into 1" cubes to emulsify in Vita-mix or immersion blender or by hand with a whip. Strain, Cool and store. Lasts at least 2 weeks properly stored in the refrigerator.
Step 3
Chicken Wings
For the wings: If you are daring enough, the most common preparation is to deep fry wings that have been par- baked in an oven for about 20 minutes at 350F. But for another delicious option, bake the wings, and finish on your grill a preparation that is becoming equally as popular.

To begin: Sprinkle the wings with your favorite BBQ rub, and roast for about 30 minutes at 350F to an internal temperature of about 160F. When ready to serve, grill over a medium flame to get a nice crisp brown on all sides and to finish the cooking process to an internal temperature of 165F. Place your sauce in a stainless steel bowl, warm on a portion of your grill, watching to make sure you don't boil and allow to separate. Place your finished wings in the sauce and toss to evenly coat. Serve immediately with homemade blue cheese dip and crisp vegetables of your choice. You can always kick up the sauce with more crushed red or a few squirts of Tabasco.
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July 21, 2015 

Get It Now in the Cooking District Store
Cider%20Vinegar%20(JMM2013)Cider Vinegar
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Huilerie Beaujolaise
$14.99