Buffalo Wing Sauce

Published 29 April, 2011

This recipe never fails me, and is easily adaptable if you want to mix things up a bit – such as using Peri Peri seasoning in it or otherwise experimenting. Buffalo Wing Sauce isn’t just for chicken wings. It’s great over chicken legs, Fish sticks/ fingers, meatballs, as a sauce for noodles… really I just love this stuff!

Buffalo Wing Sauce

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Recipe type: Main

Author: Gaelyne Gasson

This recipe never fails me, and is easily adaptable if you want to mix things up a bit – such as using Peri Peri seasoning in it or otherwise experimenting. Buffalo Wing Sauce isn’t just for chicken wings. It’s great over chicken legs, Fish sticks/ fingers, meatballs, as a sauce for noodles… really I just love this stuff!

Ingredients

1 8oz bottle Hot Chilli Sauce (Durkee, Franks or in Oz, Maggi brand)
2 tablespoons Margarine
1 tablespoon Vinegar
1 tablespoon Honey
1 tablespoon Lemon juice
1 clove Garlic minced

Instructions

Put all ingredients in a sauce pan and simmer on low until it is all melted / mixed well. It mellows and gets a nice sheen to it as it cooks.
Keep it warm while you prepare your chicken.
I usually put the sauce over the (already cooked) meat and then cook further in the oven, but it’s not a requirement.

Notes

Measurements are not exact. You can add more or less of any particular ingredient. Have fun. Play with it.
The honey softens the heat and also gives it that nice glaze look.
The lemon adds some tang.
And of course, without the hot sauce, it’s nothing!
You can also add chilli pepper, tabasco sauce, cayenne pepper, etc if you like.

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