Thread: hot wing dipping sauce ideas

This is the sauce I make and people really enjoy it . Very simple.

1 bottle Frank's Red Hot
2 tablespoons Tobasco Sauce
1 stick salted butter
2 teaspoons cayanne pepper
pinch garlic powder

Put all above in saucepan and simmer for ten minutes. If you would like hotter sauce add more cayanne, less hot add less.

tried yours and was excellent--all i did was follow yours and added a little lemon juice and BAAAMMMMMMMMMMMMMM

Those home made sauces are really good.My only problem is after a hour or so ,they pickle the wings and they turn to a reddish rubber.The original Buffalo recipe is 1 lb butter,16 oz. Louisiana hot sauce. Bake the wings at 350 till they are chrispy,then put em in the warm(on the stove on low) sauce for a minute and remove.The next batch,leave in the sauce a little longer,to make em hotter,and so on.The best sauce i found which don't pickle them is "Kroger brand Buffalo wing sauce". you can rewarm em and they are still good to eat.

Just read joejv4 post about the buffalo recipe, and wanted to appoligize for mine if is a little different.I was shooting off the hip with what i was taught by my friend from Buffalo, who would slap it together.Joes is more exact.

I used to get wings that were called mild italian.It was a combo of hot sauce and italian dressing.They were pretty good.

I got an incredible Vidallia Onion sauce that is great on wings. I bought it at Wal-Mart in the produce section.