Buffalo Chicken Wing Sauce
More often than not when we can snag Brock to smoke us some wings, the basic salt and pepper version are the most requested. We all love hot wings though so Brock whipped up this sauce found on allrecipes and it definitely did the trick! Any wings will work but smoked wings will always win – enjoy!
2/3 c. Frank’s RedHot AND 1/2 c. butter
1 1/2 T. vinegar AND 1/8 t. garlic powder
1/4 t. EACH Worcestershire sauce AND cayenne pepper
salt to taste
Whisk together all of the ingredients in a medium-sized pot over medium heat. Bring to a simmer while whisking and as soon as bubbles begin to form along the sides of the pot, remove the pot from the heat and you’re good to go.
We actually tried this on leftover smoked wings that we’d reheated in the oven. Once the wings were hot, we tossed them in some sauce – easy – and so super close to restaurant style that wings are back on the grocery list!