Steve Pope wrote:
>
> Dave Smith > wrote:
>
> >> Do you want 'inventive' or authentic? 'Cause that's essentially what
> >> Buffalo wing sauce is - hot sauce (specifically Frank's Red Hot, once
> >> known as Durkee's Red Hot) and margarine/butter. Go 50/50.
>
> >More like 10/90 margarine to hot sauce.
>
> Totally agree.
>
> Steve

Not even 10% butter. I spent a day working in the kitchen at a friend's
brother's bar (after installing a Verifone terminal for them), this
is/was a very popular bar and that day we probably had 20 orders for
wings to go in addition to the in house orders.

No butter was used at all, wings went from freezer to fryolator, then
were drained, tossed in a container with the Durkee / Frank's Red Hot, a
little ground cayenne pepper added for the extra hot version and then
directly to the plate along with the obligatory carrot and celery stick
garnish and tub of blue cheese for dipping.

The secret to the best wings in the area was simply Tyson chicken,
Durkee / Frank's Red hot and Ken's blue cheese, nothing more, just
quality ingredients.

Pete C.