A buffalo wing or a chicken wing is one of the easiest things to make. It's a great appetizer for a party and never fails to please the crowd. There's a lot of speculation on the history of buffalo wings and from where did this delicious recipe originated. It's said that the first ever buffalo wing was served in the world-famous Anchor Bar and Grill in the year 1964 in Buffalo, New York. Since then the dish was named as buffalo wings. Buffalo wings is a crowd puller and a great dish to serve at barbecues, parties and small social gatherings. It's a snack which is loved by people of all ages. The wings are also a great source of nutrition. As chicken is white meat, it is low in fats and gives the body its desired protein content. Making buffalo wings is very easy, the problem arises when you try to make its sauce. Be very clear, if the sauce isn't tasteful, you are going to ruin the entire recipe of buffalo wings. Here is a delicious buffalo wing sauce recipe for that perfect barbecue.
How to Make Buffalo Wing Sauce Recipe
Making buffalo wing sauce from scratch is easy if you have the right ingredients. Here are some recipes which are a perfect blend of spices and ingredients. They help enhance the entire experience of treating yourself with buffalo wings.
Wing Sauce 1
Ingredients
- Hot sauce, 1 bottle
- White vinegar, cup
- chopped onion, cup
- Water, cup
- Chopped tomato, cup
- Ketchup, cup
- Dry cayenne peppers, 2 cups
- Juice of lemon
- Single stick of butter
- Honey, 1 tsp
Heat a pan over medium flame and start roasting cayenne peppers on it. Toss them around the pan but make sure they don't get burnt. Now add water to the pan and bring it to boil. Let it heat for 10 minutes. Drain the water and put the peppers in the blender. Pour in a cup of water, vinegar and salt. Blend it well. In the same pan, add in butter so it melts, toss in chopped onion, garlic, tomato, and empty the entire bottle of hot sauce. Cook this mixture for 5 minutes and pour it in the blender. Blend high for 3 minutes. Now add the lemon juice, honey and ketchup and blend again. Now pour this entire blended mixture in the same pan where you melted the butter and let it simmer for at least 15 minutes. After frying the buffalo wings you can add in the wings in the sauce and serve.
Buffalo Wing Dip 1
Ingredients
- Drained chuck chicken, 2 cans
- Softened cream cheese, 2 packs
- Pepper sauce, cup
- Shredded cheddar cheese, 1 cup
- A bunch of celery
- Chicken flavored crackers, 1 box
Take the chicken and hot sauce and heat them in a skillet over medium flame. Now add the ranch dressing and cream cheese. Stir this mixture until it is cooked well. Add in half of the shredded cheese and shift the entire mixture to a slow cooker. Sprinkle the remaining half of the cheese and heat the mixture on low flame until it gets hot and bubbly.
Buffalo Wing Dip 2
Ingredients
- Chunk chicken, 2 cans
- Diced tomatoes with green chilly peppers, 1 can
- Cream cheese, 1 pack
- Condensed cream of chicken soup, 2 cans
Heat a saucepan over medium flame and add chicken, diced tomatoes, green chilly peppers, cream cheese and the condensed cream of chicken soup. Cook this mixture for 20 minutes and keep stirring. Turn off the flame when the dip gets its thickness.
Buffalo Wing Dip 3
Ingredients
- Cooked and shredded boneless and skinless, chicken breast, 1 lb
- Softened cream cheese, 8 oz
- Hot sauce, 2 cups
- Shredded mozzarella cheese, 1 cup
- Blue cheese dressing, cup
Preheat the oven to 350F. Take an 8x8 glass dish, spread the cream cheese in and keep it aside. Heat the shredded chicken in a saucepan on medium flame and add the hot sauce. Make sure you add enough sauce so that the chicken pieces are well coated and juicy. Now take this mixture and spread it in the glass dish. Pour the blue cheese dressing and spread evenly. Sprinkle the mozzarella cheese on top and bake this dish for 20 minutes. Serve hot.
Hope you've liked these delicious recipes of buffalo wing sauce and dips. They are easy to make and you can also add in some extra ingredients and enhance your creativity.
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