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 butter in chicken wing sauce

Change Page: < 12 | Showing page 2 of 2, messages 31 to 34 of 34
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Niagara

  • Total Posts: 983
  • Joined: 2/26/2006
  • Location: Topeka, KS
Re:butter in chicken wing sauce Fri, 06/12/09 11:24 AM (permalink)
Kai31410


Ingredients:

1.5kg chicken wings (about 16 wings)
salt and black pepper, to taste
360ml barbecue sauce
60ml runny honey
2 tsp prepared English mustard
2 tsp Worcestershire sauce
Tabasco sauce, to taste

Chicken Wings in Barbecue Sauce Preparation:

Method: Wash the chicken and pat dry then cut off the wing tips (either discard or keep to make chicken stock). Now cut each wing at the joint to make tow sections then season all the wing parts with salt and pepper. Place the wings on a grill pan and grill on medium heat for about 20 minutes (10 minutes per side) or until the chicken is brown.
Transfer the coloured chicken pieces to a [style="color: blue ! important; font-family: georgia,divona,bitstream charter,john baskerville,baskerville; font-weight: 400; font-size: 12px; position: static;"]slow cooker (crockpot). Whisk together all the remaining ingredients in a bowl to combine then pour over the chicken wings. Cover and cook on low for about 5 hours (or on high for 2 hours). Serve hot as an appetizer or with beer or a barbecue.
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The above bears no resemblence whatsoever to Buffalo chicken wings.
 
#31
    MiamiDon

    Re:butter in chicken wing sauce Sat, 06/13/09 7:21 AM (permalink)
    I believe that the original was Frank's hot sauce and margerine.
     
    #32
      Baah Ben

      • Total Posts: 3026
      • Joined: 11/30/2001
      • Location: Ormond Beach, FL
      Re:butter in chicken wing sauce Sat, 06/13/09 9:11 AM (permalink)
      Anyone know if the Anchor Bar adds something more than just Frank's and butter/margarine to their super hot sauce?  Is it just more hot sauce and less butter/margarine in their mix? 
       
      #33
        Scorereader

        • Total Posts: 5546
        • Joined: 8/4/2005
        • Location: Crofton, MD
        Re:butter in chicken wing sauce Mon, 06/15/09 11:18 AM (permalink)
        ben, tobasco is the added heat.

        typically, when making sauce, 20 oz Franks with 1 stick butter
        mild: no tobasco
        Medium: 1/2 ounce
        Hot: 1 oz.
        Fire: 2 oz.
        1 oz. medium and 2 oz. Hot.
        but again, this is with only 20oz (2 1/2 cups) of franks and 1 stick of butter. You'd have to readjust if you have a 32 oz bottle.
        Anchor Bar uses margarine, but after years of tinkering with the recipe, I have found: 20oz (2 1/2 cups) Franks Original Red Hot Sauce, 1 stick butter and 1 oz. tobasco for 5 lbs of wings, to be the best combination. A good balance of tang and heat. For my more experienced wing eating friends, I've bumped up to 2 oz of tobasco, but it's generally too hot for a party crowd. After 2 oz, you lose the balance, and the tang begins to disappear. This is after extensive testing.
         
        A note about "20oz.," See, back in the day, Franks was sold in 20 oz bottles.  Today, I think the bottles are 12 and 32 oz. today. Pain in the arse, for me, whose family recipe (which is more of a balance issue than a "recipe") had been perfected over several years to get the right proportions. This balance has been endorsed by a large contingent of WNY folks. Not only has bottle sizes changed, but to make matters worse, flash frozen chicken wings now come in 4 lb bags instead of 5 lb bags. Very irritating. Since my sauce is my sauce, I make the full batch of sauce, but cut out 20% at the end and save for other purpose.
        <message edited by Scorereader on Mon, 06/15/09 11:33 AM>
         
        #34
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