Fosgate Posted February 21, 2015 Posted February 21, 2015 Hands down Franks. Also like their website for recipes. Everyone loves the dip and chips. http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242-1 1
JerseyG Posted February 27, 2015 Posted February 27, 2015 Sweet Baby Ray's http://www.amazon.com/Bundle-Buffalo-Variety-Classic-Bourbon/dp/B00JF643JY/ref=sr_1_fkmr0_2?ie=UTF8&qid=1425008012&sr=8-2-fkmr0&keywords=sweet+baby+rays+stubs+wing+sauce 1
Garrettbuckeye Posted February 27, 2015 Posted February 27, 2015 I put a bunch of garlic and butter in a sauce pan on low. Give it a few minutes and dump in some franks. I could drink the stuff!
TCContender Posted March 21, 2015 Posted March 21, 2015 I have to agree with khomeinist on this..I've been making wings for my drunken college buddies since around 1979 as a student at SUNY Fredonia ...I do clarify the butter (gently heated before hand and solids skimmed off) prior to using to keep the sauce smooth...and also have added occasionally little amounts of minced or powdered garlic, ketchup and mustard, and sometimes when I want hotter wings, shake some of whatever Louisiana or other hot sauce in with the Franks.... There are at least three Fredonia alums on here! Graduated in '97!
purpleloki Posted March 21, 2015 Posted March 21, 2015 Usually make my own but in a pinch Franks does the trick!
forgop Posted June 28, 2015 Posted June 28, 2015 Was killing some time before bed last night and made the mistake of browsing this thread. Had to have some wings. Wifey made this version I looked up and it was spot on for that famous "franchise" and she mixed butter with some Franks for the sauce. Delicious. http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chicken%20wings&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1
ralphie48 Posted August 2, 2015 Posted August 2, 2015 In my opinion the only way to go is franks classic, take the wings out of the frier (no flour, just crisped skin) and lighly toss in franks, if you need it to be milder you can melt 25% butter in to the franks or for super mild 50% butter melted into the hot franks sauce. Makes a much better sauce than franks buffalo wing sauce premade
TCContender Posted August 23, 2015 Posted August 23, 2015 I have to agree with khomeinist on this..I've been making wings for my drunken college buddies since around 1979 as a student at SUNY Fredonia ...I do clarify the butter (gently heated before hand and solids skimmed off) prior to using to keep the sauce smooth...and also have added occasionally little amounts of minced or powdered garlic, ketchup and mustard, and sometimes when I want hotter wings, shake some of whatever Louisiana or other hot sauce in with the Franks.... Small world, I went to Fredonia and graduated in 1997. Wing King Café on Main Street with those 10cent wings on Wednesday night....
Scrubber Posted August 23, 2015 Posted August 23, 2015 Making me hungry. I loved buffalo wings when I travelled to the States. Think I ordered them every place that served them. Can't find any where here in Sydney that does them well. Will be trying out making my own and order some Franks sauce Sent from my iPhone using Tapatalk 2
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