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Buffalo Wing Sauce
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Spicy sauce to coat fried chicen wings

Jim Browski

Serves/Makes:1 1/2 cups

  • 1-1/2 cups (350 ml) of hot sauce (any except for tabasco)
  • 1/2 cup (125 ml) white vinegar
  • 1 stick of butter
  • 1/2 tsp (2 ml) black pepper
  • cayanne pepper (optional)
  • Combine all of the ingredients in a saucepan.
  • Heat until boiling.
  • Let simmer until the mixture thickens and reduces to approx. 1-1/2 cups (350 ml).
  • If you like it real hot, you can add some cayanne at this time, but it should already be kicked up pretty good.
  • Pour half of the mixture over some deep fried, barbecued or baked wings, and then throw them under the broiler for another few minutes.
  • Use the remaining sauce for dipping.
Another one of my crazy kitchen creations.

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