Original Buffalo Wing Sauce - BBQ Central

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Old 01-04-2005, 11:45 AM   #1
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Original Buffalo Wing Sauce

Title: Buffalo Wing Sauce

Description:
This is the sauce that was written on the back of a napkin and given to me by an old friend who said he got it directly from the Anchor Bar in Buffalo, NY. (Official birthplace of the Buffalo Wing) It's the same sauce I have used for years and it is the sauce in use to this day at the Olde Brian Inn in Saratoga Springs, NY.

Ingredients:
Franks Sauce (large bottle)
Cider Vinegar (the brown colored kind)
1 1/2 stick butter (not margarine)
Dill weed
Garlic salt
Cayenne Pepper

Note: Use of anything other than cayenne pepper to "jazz up" the sauce will alter the origianl recipe and will NOT taste like the original Buffalo Wing Sauce. This sauce can be used on wings cooked on the grill or in the oven but the taste is not the same as good old deep friend wings. Live a little!

Directions:
1. Melt butter in pot over low heat
2. Pour in Franks Louisiana Hot Sauce
3. Add 2 tablespoons of vinegar
4. Sprinkle in a good amount of garlic salt (approx 1-2 tablespoons)
5. Same thing with the cayenne pepper (keep adding and stiring until it's the right hot for you)
6. Two "pinches" of dill weed
7. Simmer slowly being carful not to let boil
8. Brush on or dip deep fried wings in sauce
9. Drink lotsa beer

Number Of Servings:

Preparation Time:10 minutes
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Old 01-21-2005, 12:09 PM   #2
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I read somewhere that the company that makes Frank's changed the recipe a few years back, thus losing forever the true original flavor!
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Old 01-21-2005, 04:25 PM   #3
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Next time you're at Hooter's ask them if they can make the wings "Daytona" style. It's not on the menu. Nice mustard and vinegar wang flavor, although I probably shouldn't use the word "wang" in a thread about Hooters.

By the way, the CEO lives here in Myrtle Beach. There is now a Hooters Airline, and it's growing. I am not making this up.
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Old 02-01-2005, 06:51 AM   #4
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Quote:
Originally Posted by Jane
Quote:
Originally Posted by Captain Morgan
By the way, the CEO lives here in Myrtle Beach. There is now a Hooters Airline, and it's growing. I am not making this up.
Jesus, what is this world coming to? Any opinions on Hooters' Buffalo Shrimp? My hubbie is dying to go try it. I think he has alterior motives myself.
Just let him go by himself. That way he doesn't have to pretend not to look. :smt103 :smt101 :smt103 :smt120
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Old 02-02-2005, 03:44 PM   #5
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First, the shrimp are really good.

Second, I have from an "insider" the true best recipe for Buffalo wings, including the technique..he says they are the copies of Anchor's and are better...I'll post if you want.
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Old 02-02-2005, 03:48 PM   #6
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Funny, Capt'n... POST IT ! !
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Old 02-02-2005, 03:48 PM   #7
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Just my 2 cents...having grown up in the Buffalo area, my hot sauce is..

butter
Franks hot sauce
garlic (in any shape or form)
a little brown sugar

Its pretty simple...Anchor bar wings are good, but I have to say Ive had better (Ill probably get kicked out of western NY for saying that)
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Old 02-07-2005, 07:13 AM   #8
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Re: daytona wings

Quote:
Originally Posted by rubixcube
anyone know the recipe hooter's uses for the daytona wings. They are awesome. I just got a deep fryer and am trying all sorts of recipes.
I saw this question on another board a few days ago and did a search for them ~ Couldn't find a recipe. But welcome to the forum.
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Old 02-07-2005, 09:22 AM   #9
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I think the Capt'n knows. But he's holding back on us.
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Old 02-08-2005, 09:35 AM   #10
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Sorry, forgot about this thread...I think Daytonas are a mixture of their hot sauce and the brand bbq sauce (Jackeroo), but I'm not sure about that.

Here's what I referenced above...some guy came by my message board last year, posted this, and then mysteriously disappeared.

"Just discovered this forum and thought I'd share my Buffalo Wings experience. I'm from Buffalo, grew up in the 1970's -- the golden age of Buffalo Wings. Wings in Buffalo really took off then; there were a bunch of local chains that served just wings, and it was during the late 70's that every pizza joint started making wings. I worked in one such place, so I know how to make the real deal.

Many people in the rest of the country post wing recipes that are baked, or coated in sauce then cooked, or breaded, or served floating in a thick, goopy sauce. A thick sauce leaves a gloppy coating on the wing, which makes it go soggy. On a perfect wing, the sauce and the skin become one; it will be bright orange, but if you run your finger over it, very little sauce will come off. In fact, in Buffalo, people order their wings "crisp and dry" -- this means well drained, so the wings aren't swimming in sauce (again, loses crispness). Only the Anchor Bar serves them drowning, and the fact is most Buffalonians don't like Anchor Bar wings that much.

Also, NEVER bread a Buffalo wing. In fact, don't add garlic powder, chile powder, or other "extras". These things almost all ahdere to the skin in a way that makes it go soggy. And breading is just morally wrong (for Buffalo wings, anyway). A Buffalo wing is all about the crisp and spicy skin of the chicken.

Two things have changed in 20 years.

First, Franks Hot Sauce, which was bought by Durkee years ago, is just not as spicy as it used to be (and neither is Tabasco for that matter). Chalk it up to homogenization. I've found you need to add some neutral habanero sauce to get a really hot wing. Just make sure it is not a thick sauce.

Second, most wing places outside of Buffalo use miniscule wings. This throws the flavor out of balance -- the wings taste too greasy. Use fairly large wings if you can get them.

The rest is easy. Cut the wings into two peices. Throw out the wing tip. Toss a handful into a deep fryer (don't crowd them) for 12-14 minutes. While they are cooking, melt a few tablespoons of margarine (butter probably tastes better, but authentic wings were made with margarine). Dump it in a big bowl. Add Franks Hot Sauce or hotter similar sauces to taste. For extra hot, some places use no margarine, but I find a little promotes a good seal on the skin -- it seems the vinegar in hot sauce alone causes sogginess. For fairly hot, the ratio is maybe 10 parts hot sauce to 1 part margarine. Mix the hot sauce and margarine.

When the wings are cooked, drain them, and dump into bowl. Stir and swirl with slotted spoon (we used to use a very big bowl, and would just flip the wings around by shaking the bowl), then lift the wings to the edge of bowl, allowing excess sauce to drain off back into bowl. Plate. Save the remaining hot sauce for the next batch of wings out of the fryer, and replenish as necessary.

That's it."
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