Our take on classic buffalo wing sauce is hot, buttery, and tangy the way wings should be. The ideal condiment for baked, broiled or fried wings. But theres no need for you to stop there: this multipurpose sauce can be used to spice up everything from burgers to pizza and is always a complement to anything blue cheese.
I also like that Stonewall Kitchen has a more unique bottle design, instead of the same hot sauce bottles that every new sauce shop seems to use over and over.
Ingredients
- Tomato Puree (Water, Tomato Paste)
- Cayenne Pepper Puree (Aged Cayenne Pepper Puree, Salt, Acetic Acid)
- Cider Vinegar
- Butter (Milk)
- Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies)
- Tamarind
- Natural Flavor
- Brown Sugar
- Molasses
- Modified Cornstarch
- Minced Garlic
- Minced Onion
- Spices
- Garlic Powder
- Natural Hickory Smoke
- Xanthan Gum
Directions for Buffalo Wings
Shake well before opening, natural separation may occur. Refrigerate after opening.
- In large bowl, toss 3 lbs. of chicken wings or drumettes with 3 tbsp. vegetable oil and season with salt and pepper.
- Spread the chicken out on a greased foil lined, rimmed baking sheet. bake at 400 degrees F for 20 minutes. Turn chicken pieces over and continue to bake an additional 15 minutes, or until the pieces are golden brown.
- Carefully transfer chicken to a large bowl and toss with 3/4 cup Buffalo Wing Sauce, return to the pan and bake for an additional 10 minutes.
- Serve with extra Buffalo Wing Sauce if desired. Place chicken on a large platter with celery sticks and blue cheese dressing. Jar makes 2 batches.
Also try the Buffalo Roasted Cauliflower recipe.
Ingredients
- 4 cups cauliflower trimmed and cut into small florets
- 2 Tablespoons Buffalo Wing Sauce
- 2 Tablespoons light olive oil or vegetable oil
- Salt and pepper
Directions
- Preheat oven to 400° F. Lightly grease a large rimmed baking sheet.
- For the cauliflower- Combine the cauliflower, Buffalo Wing Sauce, oil and season to taste with salt and pepper. Toss until the cauliflower is uniformly coated. Spread mixture out on the baking sheet, making sure to not overcrowd the pan. Bake for 20-25 minutes until the cauliflower is tender, but still slightly crisp and the edges begin to brown.
- For the blue cheese dip- combine the Mayo, sour cream and cheese. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Serve roasted cauliflower, hot or at room temperature, with blue cheese dip that has been garnished with crumbled blue cheese and scallions.
If you need more recipes for buffalo hot wings try these:
