You need to add apple cider vinegar to make it authentic.
However,Frank's has a buffalo wing sauce that already has it in there. But to that you need to add the liquid butter.
Try it on chicken legs or breasts too if you get annoyed with the little wings.

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As a former Buffalonian, I left before wings became popular, however, I fondly remember driving to Hamburg, NY for Beef on Weck. I've had kummelweck rolls flown to Seattle for my enjoyment!

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I am very happy to say I was born in Buffalo and the West Coast loves Buffalo Wings..

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For more flavor heat the sauce and add some brown sugar and (for more heat) habanero pepper sauce - mmmm !

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I am originally from Western Mass, now living in South FLA, and I buy my sauce directly from the Anchor bar! I make killer wings with this sauce and my own additions (can't tell ya, have to kill ya) and grill and bake them. Fall off the bone freakin' good wings!! Hot, the only way to go!

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I have yet to find a hot sause for wings that doesn't have a terrible after taste. Cholula is the only one I have found that is both hot and has good after taste. Wings painted with evoo and shaken in a dry mix of hot spices, then baked are my favorate. When done, dip in your favorate hot sause and/or blue cheese dressing.

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reading this article and all these reviews has made me so very hungry!!!! licking my lips!!!

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THE sauce (unless you like BBQ better):

(1/4 lb butter should make enough sauce for 8 wings with some left for dipping at the end, because its too good to let any go to waste!)

4 tb Tabasco for each 1/4 lb butter (yes these are hot)
1/2 tsp vinegar for each 1/4 lb butter (less vinegar if using 1 lb butter or more)
1/8 lb of dark brown sugar for each 1/4 lb butter (yes they are sweet)

Bring it all to a boil then simmer for at least 20 minutes till the sugar begins to caramelize and the sauce thickens enough to leave a heavy coating on a wooden spoon)

For the wings themselves, I marinate in a combo of dark sweet beer (eg Porter) and Tabasco (2 tbs per bottle of beer) for 3 - 4 hours, drain and dry them, dredge in flour/cinammon/cayenne mixture to taste. I use 1 cup flour, 1 tsp cinammon, 1tbs cayenne.

The biggest mistake is to use oil that isnt hot enough. There should be a pop when a drop of water hits it, and too many wings at one time will cool it down too much. 12-15 minutes in the oil should be plenty. Do them 8-10 at a time in a large pot, and move the done ones to a 250 deg oven to keep them warm. I prefer Canola oil to standard veggie oil, and Canola doesnt seem to retain heat as well, so doing it in batches is key.

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Besides the hot sauce and the butter, I also like to add a few splashes of white vinagar and a whole bunch of salt and pepper. Don't forget to fry them to a crisp!

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I have traveled the usa, and I now live in Boston, but the best wings in the nation are at Keg South, Dixie
Hwy. Miami, Florida....5 blocks from dadeland mall. i dare you to find better wings

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ratio of 2 to 1 of hot sauce to butter.......... yes include the apple cider vinigar and a splash of salt pepper and a little sugar too. little tabasco sauce for the extra kick.

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CHOLULA sauce is the best in the world. I discovered it on Maui-- try it ,not "vinegary" like the most popular brand---spicy but nice!!!!

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4 oz. frank's hot sause 4 tablespoons butter 1 flat teaspoon garlic power 1 or 2 teaspoons of white vinigar 1 teaspoon of A 1 steaksause heat at low heat till it comes to a slow boil and then you got it .

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Buffalo wings are a necessity at house on Super Bowl Sunday. It just wouldn't be right if we didn't have a big bowl of these wings.

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I remember working for Old Chicago Pasta and Pizza back in the late 80's. We used the regular gallon of Franks to a pound of melted butter recipe.
Every once in awhile we'd get some whiner in there saying they were not hot enough.
Well, a few dashes of tobasco, some cayenne and white pepper, liquid from the jalepeno jar and just a tiny bit of squeezed horesradish quieted them and boosted the beer sales.

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love aguilty pleasure

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I love buffalo wings but I have never prepared them. I thought they were soaked in the sauce and then grilled and basted. Tips please

Vicki, Texas Panhandle

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I love buffalo wings; however, I have never prepared them. I thought they were soaked in the sauce and then grilled and basted.

Tips please

Vicki, Texas Panhandle

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The Anchor Bar, while famous for popularizing wings, was not the first Buffalo establishment to feature chicken wings. There was a barbeque place on the East side called Kings Wings And Things. "Try our famous Mambo sauce" I remember seeing it in the early '60's. Once again the best food started in the black neighborhood and others popularized and took credit for it.

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Went to college in Buffalo ( UB ) in the late 70's and survived on chicken wings throughout the Blizzard of '77.!! Always made them with Franks Red Hot sauce and melted butter mixed in a bowl and then put in the fried chicken wings right into the mixture...... still eat them and they are the best. No restaurant can match the original recipe!!! Sharon from Long Island, NY

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