Pepper Sauce
 

I'm trying to find a new recipe for pepper sauce for buffalo wings. I
have done some searching on the web and usenet, and all of the recipes
that I have found involve adding stuff to either Tobasco sauce or to
Franks hot sauce. As both of these sauces have a vinegar base,
anything made from these is going to have a vinegary smell and taste.
Does anyone have a recipe or suggestions on making a pepper sauce that
does not contain vinegar, or that the vinegar taste/smell is masked by
the other ingredients?

Thanks
Erik

Erik wrote:
> I'm trying to find a new recipe for pepper sauce for buffalo wings. I
> have done some searching on the web and usenet, and all of the recipes
> that I have found involve adding stuff to either Tobasco sauce or to
> Franks hot sauce. As both of these sauces have a vinegar base,
> anything made from these is going to have a vinegary smell and taste.
> Does anyone have a recipe or suggestions on making a pepper sauce that
> does not contain vinegar, or that the vinegar taste/smell is masked by
> the other ingredients?
>
> Thanks
> Erik


Simple, find an off-the-shelf hot sauce that is not vinegar-based.
But then, they won't be Buffalo Hot Wings any longer.


jim

<snip>>
>
> Simple, find an off-the-shelf hot sauce that is not vinegar-based.
> But then, they won't be Buffalo Hot Wings any longer.
>
>
> jim


What he said. Yep.

Pierre

"JimLane" > wrote in message
>> Does anyone have a recipe or suggestions on making a pepper sauce that
>> does not contain vinegar, or that the vinegar taste/smell is masked by
>> the other ingredients?
>>
>> Thanks
>> Erik
>
>
> Simple, find an off-the-shelf hot sauce that is not vinegar-based.
> But then, they won't be Buffalo Hot Wings any longer.
>
>
> jim

What he said. GOTTA be Frank's Hot Sauce and melted butter. GOTTA have the
bleu cheese dressing (ROKA, if ya can find it) and celery sticks.

Original per the Anchor Bar in good ole Buffalo.

Van

JimLane wrote:

> Erik wrote:
>
>> I'm trying to find a new recipe for pepper sauce for buffalo wings. I
>> have done some searching on the web and usenet, and all of the recipes
>> that I have found involve adding stuff to either Tobasco sauce or to
>> Franks hot sauce. As both of these sauces have a vinegar base,
>> anything made from these is going to have a vinegary smell and taste.
>> Does anyone have a recipe or suggestions on making a pepper sauce that
>> does not contain vinegar, or that the vinegar taste/smell is masked by
>> the other ingredients?
>>
>> Thanks
>> Erik
>
>
>
> Simple, find an off-the-shelf hot sauce that is not vinegar-based.
> But then, they won't be Buffalo Hot Wings any longer.
>
>
> jim

Indeed, they won't be Buffalo Hot Wings, but the might be Wingins.
My family owned and operated a special occasion catering company
(weddings, holiday parties, grand openings and such) back in the
late 1950s and 1960s. They were always trying to come up with
"something different" than what other competing catering companies
were offering. Someone came up a recipe for what they called Wingins,
which were similar to today's Buffalo wings but made with other
sauces, such as BBQ and terriaki. They were a popular menu choice.

Rich

"Erik" > wrote in message
...
> I'm trying to find a new recipe for pepper sauce for buffalo wings. I
> have done some searching on the web and usenet, and all of the recipes
> that I have found involve adding stuff to either Tobasco sauce or to
> Franks hot sauce. As both of these sauces have a vinegar base,
> anything made from these is going to have a vinegary smell and taste.
> Does anyone have a recipe or suggestions on making a pepper sauce that
> does not contain vinegar, or that the vinegar taste/smell is masked by
> the other ingredients?
>
> Thanks
> Erik

Fry the wings plain. Dip in pepper sauce. Place on cookie sheet and put in
broiler until the pepper sauce looks dry. Don't overdo the broiling-just a
few minutes will get rid of the vinegar taste/smell without further cooking
the wings.

Jim

JimLane wrote:
> Erik wrote:
>> I'm trying to find a new recipe for pepper sauce for
>> buffalo wings.
Snip

>> As both of these sauces have a
>> vinegar base, anything made from these is going to have
>> a vinegary smell and taste.
>
> Simple, find an off-the-shelf hot sauce that is not
> vinegar-based. But then, they won't be Buffalo Hot Wings
> any longer.
Right off hand, I can't think of a commercially made hot sauce that is not
vinegar based.

What I frequently do is to use a dry rub on the wings and grill them over
a lump charcoal fire. These can be any degree of hotness, and also
shouldn't be called Buffalo Wings.

BOB

In article >,
wrote:


> Does anyone have a recipe or suggestions on making a pepper sauce that
> does not contain vinegar, or that the vinegar taste/smell is masked by
> the other ingredients?


Don't know about Buffalo Wings, but I like Tapatio hot sauce:


http://www.tapatiohotsauce.com/


It's got vinegar in it, but much less than Tabasco.

--
Dan Abel
Sonoma State University
AIS

Here is a list of hot sauces that are not vinegar based:

http://www.firegirl.com/novinegar.html

Looking at the list, I would try El Yucateco Red Mexican Hot Sauce.
It's available at local supermarkets here in northern California.

Their Green sauce and Chipotle sauce aren't bad either, but not on
wings.

-Rusty

We discovered TAPATIO shortly after we moved to AZ.
It shares the tabletop with our salt and pepper.

I'll never go back to Tabasco sauce.





On Thu, 27 Jan 2005 13:38:29 -0800, (Dan Abel) wrote:

>In article >,
wrote:
>
>
>> Does anyone have a recipe or suggestions on making a pepper sauce that
>> does not contain vinegar, or that the vinegar taste/smell is masked by
>> the other ingredients?
>
>
>Don't know about Buffalo Wings, but I like Tapatio hot sauce:
>
>
>http://www.tapatiohotsauce.com/
>
>
>It's got vinegar in it, but much less than Tabasco.

<rj>

On Fri, 28 Jan 2005 05:55:44 -0700, "<RJ>"
> wrote:

>
> We discovered TAPATIO shortly after we moved to AZ.
> It shares the tabletop with our salt and pepper.
>
> I'll never go back to Tabasco sauce.


Tapito has its place, as does Tobasco. I use both.

sf