Buffalo Chicken Wing Sauce IC2010


Buffalo Chicken Wing Sauce
Yields 24
Sauces for the winning dish 2010 Scrap Iron Chef Competition Feel free to alter or modify these sauces to suit your needsThese recipes are for one batch of wings, about 24 pieces, make as many batches as you need
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  1. 1/4 Pound Butter (1 stick)
  2. 2 Tablespoons Extra Virgin Olive Oil
  3. 1 Tablespoon Paprika
  4. 1 Tablespoon Lawry's Season Salt
  5. 2 Tablespoons Honey
  6. 1 Tablespoon Garlic Powder
  7. 1/4 Teaspoon Fresh Ground Black Pepper
Melt the butter in a small saucepan and stir in the remaining ingredients. Pour into a large bowl and toss with the hot wings as soon as they come out of the oven or fryer. This sauce I would describe as" Not Hot At All". If you want to kick-it-up-a-notch, try making one of the following additions to the basic "Not Hot" sauce
  1. 1/2 Cup Franks Original Redhot Sauce or,
  2. 1/2 Cup Louisiana Hot Sauce or,
  3. 1/4 Cup Tabasco Sauce
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