Uncle Mikes Hot Wing Sauce Recipes

Steps:

• In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
• Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.

Steps:

• Combine ingredients and simmer briefly.
• Soak fried or baked wings in sauce.

Steps:

• Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

Steps:

• For breading & frying.
• In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
• When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.
• For sauce.
• Melt butter over low, stir in the rest of the ingredients until dissolved. Pour in bowl over cooked chicken.

Steps:

• 1. Melt the butter in a 1 quart sauce pan. For 2 people, I generally use 2 sticks butter (8 oz) - melt the butter before adding anything else. This makes enough so you can coat the chicken while cooking and have some left over to dip with while eating.
• 2. Now add your hot sauce. Try to use fresh sauce as old sauce might not result in a smooth mix. How much? I recommend starting with 40% of your butter amount. That would be "very mild". Stir it in well. Taste it. Is it not "hot" enough? Add some more until it's warm enough for you. If you make it too hot, then you'll be adding more butter.
• 3. Add maybe 1 Tbsp sugar. This is only to offset the vinegar taste of the pepper sauce. If you can taste "sweet" then you added too much. All you are doing here is taking the edge off the vinegar. If you like the vinegar then don't add sugar. Remember, this is your custom made sauce.
• 4. Now, add just enough salt to bring up the flavors of the pepper sauce. If you taste "salt" then you added too much. All you are doing is bringing up the flavors and are not wanting to make it taste salty.
• 5. Lastly, add about 1/2 Tbsp garlic powder. Stir it all well. Taste it. Does it need a little more? You decide.
• 6. add a dash - 4-6 drops Worcestershire sauce without concerning yourself on how to pronounce it.
• You can now build you own "Buffalo style" sauce and use it on legs, wings etc. You can use Frank's, Texas Pete, or whatever. Your flavors and proportions will vary with which pepper sauce you use at the time. If you use a pre-made "wing" sauce, realize you will be using much less butter and will really be losing some cost and originality advantage.

Steps:

• For the wing sauce: Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined.
• For the wings: Heat canola oil in a deep-fryer to 350 degrees F. Sprinkle the chicken wings with the seasoning salt. Fry the chicken wings in the heated oil until crispy, about 15 minutes.
• Mix the wings in 1 cup of the wing sauce until well coated and serve.

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Steps:

• Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
• Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
• Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

Steps:

• Melt the butter in the pan.
• Add the garlic and sauté for 3 to 4 minutes.
• Add the flour and whisk until smooth, cook for 1 more minute.
• Add the Franks and the vinegar, bring to a boil.
• If desired add the pepper flakes and simmer for 2 or 3 minutes.
• Pour over the food of your choice and enjoy.

Steps:

• Simply mix all the ingredients together very well.
• Dunk, dip or soak your cooked wings in this sauce.
• For a change of pace, I will occasionally re-fry the wings after they've been sitting in the sauce, and then dunk them again once they've spent just a few seconds in the deep fryer, crisping up.
• Serve with ranch or bleu cheese dressing, or whatever you prefer.