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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:Season 3 pounds of chicken wings with salt and pepper. Toss wings in a bowl with 1/2 cup Buffalo Wing Sauce. Transfer wings to baking sheet and bake at 400 degrees for 20 minutes. Turn wings and continue baking for an additional 20 minutes. Finish under a medium-high broiler for 2-3 minutes until golden brown and crisp. In a large mixing bowl, toss cooked wings with 1/2 cup of warmed Buffalo Wing Sauce until generously coated. Serve on a large platter with celery sticks and blue cheese dressing. Jar makes 2 batches.