Loved this wing sauce Julesong! The kids still found it a bit spicy but DH and I thought it was perfect. I did omit the ancho chile powder as I don't normally have that on hand. I will definitely make this again. Thx for sharing!
Are you up for standing in your kitchen doing a taste test and "yummmmmm"-ing and humming in pure divine mild buffalo wings bliss with sauce dripping down your chin and looking a mess when your family comes in to find out what's going on? And are you ready for everyone to dig in and forget all about gathering around the table and rather standing over the sink and the counter and eating a whole batch of wings without conversation except "these are soooooo gooooood, mom..."? cuz that's what happened here!! My high school graduate decided she wanted BWW on her grad party menu and I decided it was finally time to learn how to make our own wings and sauce. This was my very first sauce experiment and WE JUST LOVE LOVE LOVE IT! Yes we've eaten wings 4 times over the last 2 weeks and she made her final proclamation "These are all way better than anything I ever tasted there...thanks, mom!"
I was taking wings to a super bowl party and knew some people didn't like hot stuff. So, I found this recipe and it turned out great! I'm a buffalo sauce addict - I often order a side of it with a meal in restaurants so I can dip my food in it. So, I was pleasantly surprised that this recipe tasted so good. I didn't have apple cider vinegar, so I subbed red win vinegar. Also, added fresh pressed garlic and some parmesan cheese. Caramelized nicely on the grill. The wings were a hit!
This wing sauce is amazing, thank you so so much for this recipe. It was mild enough for our kids and we could add more heat for adults if we wanted, such a perfect sauce!
Great wing sauce even if my 1st try was used in another recipe calling for wing sauce - will make again - often!
Love love love this sauce. We've been making it for over a year now and I get so excited every time I make it that I forget to rate it! I do cut back on the butter and it is still 5 stars. If you emulsify the butter at the end (mix everything but the butter and get it just barely simmering, then add the butter 1 tablespoon at a time stirring it in well until fully absorbed before adding the next tablespoon) it won't separate and you can double, triple the batch and keep leftover sauce sealed in the fridge until next time (which won't be long when you've got the sauce in there just begging to be let out)
I finally decided to start making my own wings and chose this recipe as my starting point. It was delicious and the kids and I went through 5lbs of wings in no time at all. I'll never pay for over priced wings from the local establishments ever again. Thanks for sharing!