John is drawn to chicken wings. Whenever we are grocery shopping and are browsing the meat section to find something for dinner, he always emerges holding a large package of chicken wings and suggests that we deep fry them and make a homemade buffalo sauce. Typically, I veto the idea, citing health concerns as the primary drawback, but occasionally, I give in to his pleading eyes.
Whenever John busts out the deep fryer, the meal that he creates is fabulous. Earlier in the summer, we tried John’s beer battered fish and chips, but today, chicken pieces were what we fried. We selected both chicken wings and chicken drums, and John deep fried them until the skin was golden and crispy.
To make his buffalo sauce, John used a full bottle of Louisiana hot sauce (not a pre-made buffalo sauce and NOT Frank’s!) It is key to select a good brand of hot sauce, and Louisiana brand is our go to. After frying some onions and garlic in a pot, John blends the onion garlic mixture. He then adds the bottle of hot sauce, melted butter and a splash of lemon juice.
This buffalo sauce was to die for! After all of my chicken was eaten, I continued to use my French fries to scoop what was left of the buffalo sauce into my mouth! The sauce is spicy and flavourful and simply will destroy any buffalo wings you will have at the pub.
- We had more sauce then we needed, so John funneled the extra back into the Louisiana bottle. The sauce will last in your fridge for a few weeks or more.
- The sauce does tend to solidify in the fridge, so take it out and hour before use, and the re-heat in a pot
- If you don’t have a deep fryer, this works great on oven-baked chicken wings too!
- We like to do our wings salt and pepper style before adding the buffalo sauce after the wings are cooked
Whether it is chicken wings deep-fried or oven-baked, or something entirely different, if you need buffalo sauce, making your own is the way to go!
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John’s Buffalo Sauce
John’s Buffalo Sauce
Serve on homemade salt and pepper chicken wings, deep fried or oven-baked. Alternatively, use chicken drums.
1-355 ml bottle of Louisiana hot sauce (we used Louisiana brand)
¼ of a large onion, diced
2 cloves garlic, minced
¼ cup butter + 1 tbsp
Juice of ½ lemon
- In 1 tbsp butter, fry onions and garlic until tender.
- Blend garlic and onions.
- Add garlic and onion paste back to saucepan. Add hot sauce and butter. Simmer for a few minutes.
- Add lemon juice. Simmer for another minute.
Once you are done with your sauce, add what is left back to the hot sauce bottle with a funnel. The sauce will keep in your fridge for a few weeks.
Sauce will solidify in the refrigerator, so take out early to bring to room temperature and heat in sauce pan before re-using.