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--- info:food:classic_buffalo_sauce [2016/04/27 09:48] – tomgee
+++ info:food:classic_buffalo_sauce [2016/05/01 19:11] (current) – 75.177.137.2
@@ Line 1: / Line 1: @@
 ===== Classic Buffalo Wing Sauce =====
+The following is for 5 pounds of wings:
+  * 1 cup Franks Red Sauce
+  * 2 sticks unsalted butter
+  * 1 teaspoon Worcestershire sauce
+  * Salt to taste
+  * Cayenne pepper to taste (optional)
+Scaling it down to a dozen wings or about 1 1/2 pounds:
+  * 1/3 cup Franks Red Sauce
+  * 2/3 stick unsalted butter
+  * 2/3 teaspoon Worcestershire sauce
+  * Salt to taste
+  * Cayenne pepper to taste (optional)
+**The sauce**: Melt the butter over low heat in a sauce pan and add the remaining sauce
+ingredients, whisking well to combine. Keep the heat low and only as long as necessary to
+melt the butter: you don't want the butter to separate. Taste for spiciness, and add
+cayenne if desired.\\
+  *Toss the wings with a quarter of the sauce and refrigerate for at least 3 hours. This will infuse the wings with flavor\\
+  * Preheat the oven to 400°F. Place a grill rack on a baking sheet lined with foil to catch drips.  Arrange the wing pieces skin side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
+  * Cook undisturbed for 25 minutes until golden brown, and until the wings release easily from the rack. Using a pair of tongs,turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
+  *  When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated,then transfer to a platter. Repeat with the remaining wings.