Need to do this for a projectIf anyone can help that would be great.
THE GREATEST BUFFALO CHICKEN WING SAUCE 2 cups of dry cayenne peppers (50 grams) 1/2 cup of water 1/3 cup of chopped onion 1 chopped garlic 1/3 cup of chopped tomato 1 cup of white vinegar 1 stick of butter 1 bottle of Lousiana Hot Sauce 1/2 of the juice of 1 lemon 1 teaspoon of honey 1/4 cup of ketchup This recipe is one of a kindEver since I ventured into making my own kind of chicken wing sauce, my wife, my friends and my family won't stop coming over to have some of this delicious finger-licking good special sauceAnd here's how you make it: Start by roasting the cayenne peppers on a pan over a medium high flameToss them around inside the pan for a couple of minutes and make sure you don't let these get burnedAdd enough water to cover the peppers and bring water to a boilLet them cook for ten minutesDrain water and place them in blenderAdd 1/2 cup of water, 1/2 cup of vinegar and saltBlend on high and allow to percolatePlace butter stick on a pan over a medium flame so that it meltsAdd onion, garlic, tomato and the whole bottle of Lousiana Hot SauceLet all cook for about five minutes, stirring occasionallyImmediately pour into blender and add the percolated cayenne pepper sauceBlend on high for two minutesAdd the lemon juice, honey and ketchup, and blend again for a few secondsPour back into the pan where you melted the butter, and let it simmer for a good 20 minutesWhat I usually do, is fry the chicken wings until they’re golden brown and very crispy and then I dip each one into the sauceMy wife and I love these with celery sticks and Ranch dressingSubmitted by: by ABRAHAM THE CHICKEN WING MASTER DIAZ
While you can buy jarred buffalo sauce, it would be better to make your own by mixing Frank's Red Hot (original) with melted butterYou can use this as a base for other flavorsyou can add honey or minced garlicYou can mix this with BBQ sauce for a smokey, spicy flavor How much butter you use is what determined hot, medium or mildExperiment until the heat is where you want it to be, or make three different spice levels.
The basic recipe is equal parts melted butter and hot sauce (I use Frank's Red Hot)You can also add some garlic or make it milder by using a little less hot sauceP.S- I also usually make buffalo legs with full size drumsticks instead of wingsMore bang for your buck.
Buffalo Chicken Dip: 2(10 ounce) cans chunk chicken, drained - 2 (8 ounce) packages cream cheese, softened - 1 cup Ranch dressing - 3/4 cup pepper sauce, such as Franks Red Hot- 1 1/2 cups shredded Cheddar cheese - 1 bunch celery, cleaned and cut into 4 inch -pieces - 1 box crackers (whole-wheat ones work well with this dip)- Heat chicken and hot sauce in a skillet over medium heat, until heated throughStir in cream cheese and ranch dressingCook, stirring until well blended and warmMix in half of the shredded cheese, and transfer the mixture to an oven-safe dishSprinkle the remaining cheese over the top, cover, and cook at 350 degrees until hot and bubblyServe warm with celery sticks and crackersEnjoy!
Aluminum foil is so thin that it tends to burn up before it gets a chance to meltIf you are after molten Aluminum start with thicker aluminum, a cast iron pan and lots of heatI think a burner from a turkey fryer would have enough heat but be very care full!!!!!!!
