looking to try alot of them out, but nothing to to to hot, just made some chicken with franks red hot wing sauce and it was kinda runny, would have been great if it was thicker but it was to thin and meh

buffalo sauce is hot sauce and butter

ya, my co-worker makes hot wing sauce with franks red hot sauce (not the wing sauce i dont think). he does the same, just mixes with butter and throws it on. honestly though, i cannot remember if his was too runny at the time or not... all i know is that they were good.

This post was edited by cialda on Feb 12 2012 07:40pm

yeah like said if you add butter to hot sauce (franks red hot for exemple) and mix em well it's gonna thicken em up and give texture, and it will stick better to the wings...

ive tried that before and i guess it didnt mix very well?? i melted the butter and mixed it but it turned out werid for some reason lol, now that i think about it i may have used like the bottled squeeze butter lol.... and specific ratio of hot sauce to butter?? like 1-4 ??

yeah im not sure on the ratio, but i've seen people add onion powder, garlic powder, crushed cayenne pepper, and other stuff to it.

This post was edited by undertow85 on Feb 13 2012 01:20pm

OHHHH cayanne pepper sounds like a great idea lol, i love that stuff, im gonna throw some of that in there to i think lol

the technique is just as, if not more important. how did u cook them?

bbq grill no other way to do it imo

its a matter of opinion, as u note. but the original buffalo wings u'd have in the northeast are deep fried.
crispy skin, succulent inside. hell what isnt best deep fried? grill is def healthier and fresh tasting tho.

i dono what hot sauce ur using, but i'd use something freshly made so ur wings arent too salty for ur guests.
sorry to other ppl who posted about pete's but pete's hot sauce is not a hot sauce in the sense of being spicy.
its more like a salt and vinegar sauce that has a hint of spice..
if u like the acid, i'd recommend using tobasco instead