|EVERY FEW MINUTES|
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|THE GREATEST BUFFALO CHICKEN WING|
This recipe is one of a kind. Ever 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 sauce. And here's how you make it.
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
1/2 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
Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate.
Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Lousiana Hot Sauce.
Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.
What I usually do, is fry the chicken wings until they’re golden brown and very crispy and then I dip each one into the sauce. My wife and I love these with celery sticks and Ranch dressing.
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