help with wing sauce

I'm going to buy sauce online from the Anchor Bar and need some advice, medium or hotter? I like heat but not sweating, crying and pain. How hot is their hotter and is medium hot enough. 

BigEd3


I'm going to buy sauce online from the Anchor Bar and need some advice, medium or hotter? I like heat but not sweating, crying and pain. How hot is their hotter and is medium hot enough. 

You might provide an idea of what you consider hot since it's fairly subjective.
 
Do you eat raw jalapenos?
 
Do you consider Tabasco sauce about as hot as you want to go?
 
 

The owner of Anchor Bar eats medium. He rarely eats hot (and never suicidal).

If you're not sure, get medium. It has some kick. Even mild has kick and tang - mild isn't "not spicy." So, I think you're ok with medium.

You can always add heat in the form of tabasco if medium doesn't swing it for you - but, honestly, based on your post, I'd say medium will give you the Buffalo tradition you're looking for. It's the sauce the owner eats, so it's a great one to start with.

1/2 Franks Red Hot/ 1/2 butter, that's it. Why buy someone else's.  Experiment & add what ever else for heat &/or tang. Also make sure you fry the wings long enough. Nothing worse than muschy wings. 

I've seen the Anchor Bar Sauces in some retail (Supermarket) outlets. Check around before paying shipping costs.

This is supposed to be the Authentic Recipe:
ANCHOR BAR WING SAUCE
 
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and     the "drum") ·         1 tablespoon vegetable oil
·         1 tsp salt
·         1 cup all-purpose flour
·         1 1/2 tablespoons white vinegar
·         1/4 teaspoon cayenne pepper
·         1/8 teaspoon garlic powder
·         1/4 teaspoon Worcestershire sauce
·         1 teaspoon Tabasco sauce
·         1/4 teaspoon salt
·         6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
·         6 tablespoons unsalted butter or margarine
 

true buffalo wing sauce isn't nearly that complicated. plus, 1 cup flour???? there's no way that's right. There's no flour coating on wings. that recipe would make a batter with that cup of flour.


kman160 basically has it right. proportions are off, though. Here's the way to make it:

For 5lb bag o wings:
20oz Franks Red Hot
1 stick butter
Tabasco for heat (1 oz is plenty)-leave it out for mild. 1/2 oz - 1 oz for medium to hot. Anything over 1 oz is hotter to the ineptly named "suicide" - which usually includes some cayenne powder.

(I know, now they sell wings in 4lb bags. Luckily, they started selling 16 oz bottles of sauce - so, proportionally, it still works out)

Now, Buffalo wings are typically deep fried in the fryer, however, at home, and growing up in CNY, we used a combination of baking and broiling to get effect. The baking cooked them. Then you sauce em up, then broil to make crispy. As kman160 said, you don't want mushy wings.

I just buy frank's buffalo sauce, reasonably priced, easily found.
I like them very crispy so I deepfry till I can't hear them cooking

Thanks everybody. I think I'll go with the medium, Tabasco is about as hot as I go. 
 I cook a lot of wings during football season and use Franks sauce. I thought I would try something different this season, and theres no shipping cost if you buy a gallon of sauce. Thanks again 

I think you made a good choice.

Frank's makes a sweet chili sauce that is fantastic on wings.

  There are some great recipes for wing sauce on the recipe forum. Search hot wings or wing sauce.

  David O.

Foodbme


This is supposed to be the Authentic Recipe:
ANCHOR BAR WING SAUCE
 
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and     the "drum")

·         1 tablespoon vegetable oil
·         1 tsp salt
·         1 cup all-purpose flour
·         1 1/2 tablespoons white vinegar
·         1/4 teaspoon cayenne pepper
·         1/8 teaspoon garlic powder
·         1/4 teaspoon Worcestershire sauce
·         1 teaspoon Tabasco sauce
·         1/4 teaspoon salt
·         6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
·         6 tablespoons unsalted butter or margarine
 

Not even close to original. Other have it right. Frank's Hot Sauce and melted butter. You can vary the amount of each to adjust for heat.  Very important to fry wings for at least 12 minutes, drain well. Then dump cooked wings into sauce, and DRAIN AGAIN.  Real wings don't come swimming in sauce.  Need to stay crisp, you know.

sbp

Foodbme


This is supposed to be the Authentic Recipe:
ANCHOR BAR WING SAUCE
 
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and     the "drum")

·         1 tablespoon vegetable oil
·         1 tsp salt
·         1 cup all-purpose flour
·         1 1/2 tablespoons white vinegar
·         1/4 teaspoon cayenne pepper
·         1/8 teaspoon garlic powder
·         1/4 teaspoon Worcestershire sauce
·         1 teaspoon Tabasco sauce
·         1/4 teaspoon salt
·         6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
·         6 tablespoons unsalted butter or margarine
 

Not even close to original. Other have it right. Frank's Hot Sauce and melted butter. You can vary the amount of each to adjust for heat.  Very important to fry wings for at least 12 minutes, drain well. Then dump cooked wings into sauce, and DRAIN AGAIN.  Real wings don't come swimming in sauce.  Need to stay crisp, you know.

   I like a lot of sauce on my wings so I don't drain them again. It's a matter of taste. What are you going to do with that left over sauce???  Can't use it again as it is already contaminated with meat protein.  I don't pretend to know the "original" recipe but I have a pretty good one that I use.

  I agree that at least 12 minutes is the preferred time for wings as long as the oil is 350 degrees. Anything less will result in a soggy mess.

  JMHO

  David O.

Another technique I believe the Anchor Bars uses is....after you cut your wings into pieces spread them out on a couple large wire racks (the kind you'd cool your cookies on after baking) and place them in the fridge uncovered for 24 hours before frying.

This drys them out and they are much crisper after frying. I use this method everytime I make wings...

I know, I know worries about contaminating the fridge are an issue. I don't make wings that often so it's worth it to me. If you are carefull things will be fine.....

A great sauce can be made using your favorite BBQ sauce and adding either Franks or Franks Extra Hot or Tobasco, which ever to yor heat threshold. If you like them screaming, Daves Insanity into the mix.

I have always been told Franks Hot Sauce and butter.  Then you can add a drop or two of some really hot stuff to kick it up.  Dave's insanity or something like that.

Foodbme


This is supposed to be the Authentic Recipe:
ANCHOR BAR WING SAUCE
 
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and     the "drum")

·         1 tablespoon vegetable oil
·         1 tsp salt
·         1 cup all-purpose flour
·         1 1/2 tablespoons white vinegar
·         1/4 teaspoon cayenne pepper
·         1/8 teaspoon garlic powder
·         1/4 teaspoon Worcestershire sauce
·         1 teaspoon Tabasco sauce
·         1/4 teaspoon salt
·         6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
·         6 tablespoons unsalted butter or margarine
 

They Dust the wings with the flour, and then fry ??????????????????

joerogo


Frank's makes a sweet chili sauce that is fantastic on wings.

 
The Sweet Heat BBQ Sauce they make is excellent on burgers

I've been told that the Frank's/Butter recipe is what Duff's uses. The Anchor Bar has a few more ingredients in it but all in all, that'll get you close. Years ago I had a recipe that had tomato juice, vinegar, cayenne and a few other ingredients in it for Buffalo wing sauce. It was fantastic. I don't know what ever happened to it though.

You made the right choice with medium. You can always add some heat but you can't take it out.
If you're really happy with it but figure you want a bit more kick, you can always get it hotter next time.

DT

I would use margerine instead of butter it holds the sauce to the chicken better than butter does.

Medium was definitely the way to go for me. Just the right amount of heat, a little hotter than Frank's.
rebeltruce, thanks for the fridge tip, it did make them much crisper.

I think more people would be prone to buy medium instead of hot. There are some that just love the heat including myself but a good seller would be the medium in the long run IMO.
 
I make my own sauce with Sweet Baby Rays. A bottle of that, a bottle of tabasco chipoltle, half stick of butter and cayenne to make it as spicy as ya want. Cook on medium heat
Coat the wings in flour, garlic, onion salt, pepper and cayenne. Let em sit in the fridge for a couple hours, deep fry em and toss them in the sauce as soon as they come out the deep fryer. You can keep em warm in an oven for an hour or so and actually taste better this way after they have had time to soak up the sauce.

So am I the only one who doesn't like Buffalo wings?   I can't stand the flavor...    I like peppers, I like vinegar but hot sauce is disgusting.     I much prefer a spicy BBQ sauce, or Carolina BBQ (vinegar)  etc.
 

bwave


So am I the only one who doesn't like Buffalo wings? 

Nope. I detest all chicken wings.