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What is the best hot sauce for buffalo wings?

Jordan23 asked:


I like frank’s hot sauce but what are your favorites?

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This entry was posted on Saturday, January 24th, 2009 at 3:10 am and is filed under Cooking Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

7 Responses to “What is the best hot sauce for buffalo wings?”

  1. bluedazzle says:
    January 25, 2009 at 4:24 pm

    i love jack daniels bbq sauce

  2. skmaze says:
    January 30, 2009 at 5:47 pm

    Louisiana Hot Sauce mixed with butter and heated then poured on the wings, place on a baking sheet and bake at 350 for 1 hour until well done. Amazing! Save some sauce four pouring on when taking out of oven

  3. socalgal says:
    February 1, 2009 at 2:23 am

    Well I am from Buffalo, and we use Frank’s Red Hot. You can’t JUST use hot suace. You need hot sauce, some white vinegar, garlic powder and butter……Can’t tell you exact amounts, I don’t measure, I just eyeball it….You just need a dash of vinger and garlic, and the butter is for hotness…the more butter the less spicy it will be….

  4. Illuminate Me says:
    February 3, 2009 at 5:45 am

    While I use the hot sauces available, I do not have a brand inclination since I cook it from scratch. To make the wings tender, i marinate it with salt, sugar and pepper for at least an hour before frying it. Then i add in vinegar, sugar, arrowroot, crushed chili peppers (dried)catsup, water and hot sauce. Let it simmer so that the sauce will sip in to the meat.

  5. the dirty south says:
    February 4, 2009 at 1:33 pm

    Texas Pete is the shiznit

  6. junior_03yes says:
    February 6, 2009 at 2:57 am

    try some honey bbq with some lemon and a little tabasco sauce and some pepper and a little salt and a bit of mustard mix all of this together and pour into the meat you will love it. email me back when you do it

  7. harley says:
    February 6, 2009 at 4:39 pm

    Franks Red Hot and Whirl(for its consistancy)

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