what would u recommend with tabasco?? im sure most of the people will find it to hot ( although i love tabasco) anyways to tone it down a little bit? i love the tabasco flavor but i think it might be a little to hot

tabasco wouldnt be too hot imo but would be way too acid...
btw if you want to incorporate butter in some hot sauce (or any liquid) youre gonna have to whisk it if you want a good texture... like use hot butter in a big bowl and whisk with hot sauce until smooth

This post was edited by hofx2 on Feb 13 2012 11:08pm

oh ya i got me a wisk lol, like i said just started gettign into cooking earlier this year so im still learning some stuff lol. i would have just mixed the 2 together w.o a wisk lol..

if you want a thicker sauce, you can bring it up to a light boil, then simmer until you get the consistency you want. i like to use butter, garlic powder, and onion power.

franks is THE original wing sauce.
just add butter and simmer.

i believe they came out with "wing sauce" ones now. which im pretty sure my co-worker who did it only used the original (not the specific wing one).



so the one on the far left instead of the ones on the right. do not know if they are the same consistency or not since ive never had the franks wings style.

Tabasco came out with a Buffalo style sauce recently. Haven't tried it yet, but probably worth a shot.

First of all. Franks Hot sauce is the best jumping off point. Unless your going to home make your own, and if its too hot. its mixed with liquid margarine, NOT butter. Butter is causing your inconsistencies in texture. Tabasco is a good second, but there's more heat than flavor franks really has a good balance. if you want a home recipe ill dig one of my specialty ones up (i used to work for a prominent bar/kitchen in buffalo) so i can post one if you'd like to have the recipe. just make sure you can find Scottish bonnets

i would love to have it, the ret hot and tabasco is like perfect for me but for other people in the house like my wife it needs to be a little cooler lol

Learn to work with butter and you will not have any inconsistencies with texture. Margarine is not even food for me, and shouldnt even be mentionned in culinary forum. Only reason why any restaurant would use margarine is cost, thats it, there's no way you'll convince any aware professional cook that margarine is superior to butter in any application.

"A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter"
-wikipedia;
-Horwitz, Jeremy (January 1, 2008). "Chicken Wings, or, Why People Know About Buffalo". Buffalo Chow.com. http://www.buffalochow.com/2008/01/chicken_wings_or_why_people_kn.html. Retrieved 18 November 2009.

This post was edited by hofx2 on Feb 23 2012 01:40am