Prep 15 mins
Cook 15 mins
My sauce recipe for AWESOME wings. Inspired by Springfield Sertoma's Wingapalooza ( www.winga.net )
- 1 cup butter (not margarine)
- 1 (23 ounce) bottlefrank's original red hot sauce
- 2 finely minced garlic cloves
- 1 tablespoon onion powder
- 2 teaspoons thyme
- 1 teaspoon celery seed
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup water
- 1 tablespoon cornstarch
- 2 teaspoons cayenne powder, if you like really hot sauce, This sauce recipe isn't really about the Heat, it's more about
- Heat butter, garlic and thyme over medium heat until water has dissipated from the butter (stops bubbling), stirring constantly.
- Add onion powder, Frank's Original, Worcestershire sauce and celery seed; bring to a slight boil.
- While waiting to boil, whisk cornstarch with water.
- Add cornstarch mixture once sauce comes to a boil.
- (This step is to keep the butter suspended in the sauce and from separating into an oily mess. It can be skipped if you want a thinner consistency) It also helps the sauce adhere to the wings.
- Funnel sauce back into the Frank's Original bottle for easy storage and dispensing.
- Pour about 5oz into a large bowl; throw in 5-6 wings and toss to coat.
Good stuff! Flavourful, but not vinegary, as some other wing sauces.
This made an awesome and tasty sauce for my chicken wings. I baked them, as I always do, in a 400 degree oven until done to my liking. Then I tossed them in a bowl with this sauce. Really nice flavor. Made for PAC.