Welcome Guest, click here to register
A New York Classic
We've come up with our own take on the classic Buffalo wing sauce made famous by a certain town in New York. Spicy, hot and tangy this sauce makes finger lickin' good wings. Fry, broil or bake wings with this sauce and let the party begin. Serve traditionally with blue cheese and celery sticks, or use the sauce to top a burger, make pork chops sizzle or add a kick of flavor to any pan sauce.
Water, Cayenne Mash (cayenne peppers, salt, vinegar), Cider Vinegar, Unsalted Butter (milk), Tomato Paste, Worcestershire Sauce (distilled vinegar, molasses, water, sugar, onions, anchovies [fish], salt, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Brown Sugar, Molasses, Gum Acacia, Xanthan Gum, Dried Garlic, Dehydrated Onion, Spices, Liquid Smoke (water, natural hickory smoke concentrate).
Directions: In a large bowl toss 3 lbs. of chicken wings or drumettes with 3 Tablespoons vegetable oil and season with salt and pepper. Spread chicken out on a foil lined, rimmed baking sheet. Bake at 400 degrees F for 20 minutes. Turn chicken pieces over and continue to bake an additional 15 minutes, or until the pieces are golden brown. Carefully transfer chicken to a large bowl and toss with 3/4 cup Buffalo Wing Sauce, return to the pan and bake for an additional 15 minutes. Serve with extra Buffalo Wing Sauce if desired. Place chicken on a large platter with celery sticks and blue cheese dressing. One Jar makes two batches.