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Does anybody knows the recipe of preparing sauce for hot wings?

Does anybody knows the recipe of preparing sauce for hot wings? I always buy ready cooked Hot Wings (Chicken) at Wall-mart but I want to prepare them at home. Appreciate Your Help.

Public Comments

1. one part yellow mustard, two parts hot sauce season with salt and pepper and kick it upa lil with red cayenne pepper for the burn....
2. Yep. The authentic recipe is equal parts of Frank's Hot Sauce and real butter. Make it hotter or milder by changing the proportion of hot sauce. If you want to get fancier after trying that, add in a little powdered garlic and black pepper.
3. I have not eaten wings in many, many years, but when I lived in Buffalo (where they originated) the recipe was just a bottle of Frank's Red Hot Sauce and a melted stick of butter (optional garlic, salt and pepper to taste) mixed together in a large bowl (not a plastic bowl). Deep fry the wings (we were always on diets so we broiled them) till done and toss them in the bowl of hot sauce/butter. Serve with blue cheese dressing and celery sticks.
4. Habanero Cycles Hot Wings Caution! A properly prepared hot wing will be hot enough to get your attention without causing permanent damage to the uninitiated. These wings fall squarely into that range. Start out with about 6-8 pounds of wings. If you prefer, cut them into separate pieces – it's up to you whether or not to keep the tips (hint: when you run out of the rest of the wings, you'll be glad you did). Deep-fry the wings in hot vegetable oil heated to 350 degrees. They'll float when they're done. Try to get them out before they're TOO brown, or they won't soak up enough sauce. Remember, the wings are there primarily as a carrier vehicle for the sauce – you don't want to limit their sponge-like abilities. While you're in the process of frying the wings (and thereby covering most of your kitchen in a fine layer of vegetable oil), start the process of cooking the sauce (which is what the wings are REALLY all about). Chop up two large habanero peppers, the finer the better – removing the seeds as you go. The habanero is the world's hottest chili pepper, with approximately 100 times the heat of a jalapeno pepper – so be VERY careful. You'll want to make sure there is plenty of fresh air available, since the aroma wafting off a freshly cut pile of habanero pepper would make dandy tear gas. After you're done, do yourself a favor and scrub your hands thoroughly – pretend you're one of the surgeons on 'ER' getting ready for an emergency appendectomy or you may regret it next time you rub your eyes or use the rest room. In a medium saucepan, melt ¼ pound of butter on low heat (but don't let it brown). Toss in the habanero pieces and a tablespoon of finely chopped garlic (feel free to use the pre-prepared garlic – the garlic will get a bit lost in the other flavors). Heat this dangerous concoction on low heat for as long as possible while you cook your wings. The longer you cook it down, the more the habanero flavor will be imparted to the rest of the sauce, and the less dangerous the habanero bits will become. Continue to stir the sauce as it cooks as often as possible. As the wings are finishing up, add 2 tablespoons of honey, 4 ounces of white vinegar, and two 8 ounce bottles of Frank's (aka Durkees) hot sauce. Add the juice of one lemon. Melt another ½ pound of butter into this sauce on low heat. Simmer the sauce as long as possible. Once all the wings are fried, pour the sauce over the wings, covering them thoroughly. The more you can work the sauce through the wings, and the longer you can leave the wings in the sauce, the better they'll taste. When you can't take it any longer, warm 'em up and dig in. For those folks who normally don't eat very much spicy food, the wings will reward them with a burst of taste followed by a long, slow burn. But all but the wimpiest will simply make a funny face for a few seconds, look thoughtfully at the rest of the wings, and dig back in Enjoy with chunky blue cheese or ranch dressing
5. I agree with LvAllCre's answer except Buffalonians put a little Laury's seasoning in with the butter and Frank's Hot Sauce. I also am from the Buffalo area. Can't beat them around here. Dip the wings in some blue cheese and enjoy. Also you can buy the Anchor Bar's Sauce, where they originated, on line.
6. BUFFALO CHICKEN WINGS 10-12 chicken wings (2 1/2 lbs.) 1/4 to 3/4 cup hot pepper sauce 1/4 cup butter Vegetable or peanut oil (for frying) 4 cloves garlic, minced 1 shallot, minced (optional) 1 onion, finely minced (optional) pinch of sea salt Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F. Split the wings at each joint and discard tips. Rinse and pat dry with paper towels. Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt. When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy. Drain on paper towels. Toss with the hot sauce, coating several times to cover well. Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.
7. This is my quick & E-Z Wings (or ribs) recipe: Cola Chicken 1 family size package chicken wings 2 cup catsup 2 - 12oz. can cola (pepsi, coke, etc.) 2- packages McCormicks Buffalo wings seasoning Put chicken in a non-stick pan. Mix together catsup and cola, seasoning….pour over chicken. Bring to a boil. Reduce heat…cover with lid..and cook 45 minutes. (turning chicken a few times, while cooking...to prevent from sticking to pan) Cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce. Yummmm! I used the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken). This recipe is doubled…..for my husband and myself…I use ½ the ingredients. You can double…the double….and more as you like. BBQ Ribs Use the same method (Cola Chicken)….leave out McCormicks seasoning. Ribs & Chicken wings both good…..and……‘s I m p l e’…..to fix…!!