I know franks franks franks blah blah blah, i'm not a big fan of franks original but franks hot buffalo or franks extra hot is what I tend to use. Sriracha for Mexican Indian and Asian. As far as buffalo wings go it really seems to depend on the preparation of the chicken itself. The sauce is just the heat and complimentary flavor. If the chicken isn't done right that's a deal breaker, the sauce is much less important, as long as its hot.

And dawn from Indiana. Saying you love hotwings and then saying you like yours medium is saying I love medium wings.

Oh and blue cheese period guys :P ranch is a big no no

I havent tried them but they sure sound good! And stop all this fighting! Franks may be original, but I have Louisiana and its good! BTW you can make it HOWEVER YOU WANT!!!!!

My teen daughter and I LOVE hot wings (no matter what they are called) and I'm excited to try this recipe. How hot is this recipe? We like them with medium heat, so wondering if I need to cut amount of peppers?

And New Yorkers wonder why people can't get along with them. The guy shares a wing sauce rec. which was very good btw and all they want to do is say how its all wrong.

This looks like a nice sauce. Sadly people seem to HAVE to detract from that. Use whatever Cayenne Pepper Sauce you want. Saying that if you don't use "Frank's" is like saying if you don't use heavy cream from the same cow as the guy who invented garlic cream sauce, then it is not garlic cream sauce. Frank's Cayenne Pepper Sauce may be the original base hot sauce that was used in the original recipe but ANY Cayenne Pepper Sauce will work. Cattlemen's made a CPS sauce that made the best wing sauce I have ever tasted, but the same company bought both products and discontinued the Cattlemen's version. I also noticed that at Anchor Bar... they call themselves "Home of the Original Buffalo Wing." They also have a Bbq style. I tried this recipe and it was pretty decent. I do something very close to this but I toss in a little coriander, paprika and onion powder, and without ketchup. It was nice to try a buffalo wing sauce that was not the same old same old.

Ok franks is good if you are a two year old. No spice what-so-ever. If you are eating wings, whether you call them "buffalo or hot" they need to have a kick. Franks is like drinking sweet tea, no spice. I personally make all my own wing sauce, but a staple in all my recipes is Dave's insanity sauce. Doesn't matter which style, I have used all from temporary insanity to ghost pepper blend. Stop taking the easy way out using franks or some store bought crap, that I could beat in a taste test blind folded.

In Buffalo they're simply called wings. They're not hot wings and they have to be made the authentic way in a deep fryer, non-breaded, and HAVE TO be made with Frank's Red Hot as ONE OF THE MANY INGREDIENTS. The last time this native Buffalonian checked there are roughly 15 different ingredients in true authentic Buffalo Wing sauce, Frank's and butter (margarine) are only two of those. Let's not forget the garlic, cayenne, paprika, celery salt, garlic salt, black pepper, vinegar, Worc sauce, freshly minced garlic, and the rest...It's also celery, carrots, AND blue cheese. No ranch dressing!

I live in Ohio and my favorite hot wings are a "Roosters" so I have tried to duplicate the taste at home...This is very close to their "Donkey" level of hot... Coat the wings from Kroger's meat dept. with Kentucky Kernel seasoned flour with Cayenne pepper added... Refrigerate for 30 minutes, deep fry at 350°F for 12 minutes then coat by rolling in a Tupperware container with Frank's Buffalo Sauce... Enjoy!

You guys are so petty! You say pa tah toe and I say po tay toe. Come on the guy is sharing his secret recipe and you all want to tear it apart and analyze it wing by wing! It is a great recipe and different too. Anybody can melt a stick of butter pour in some cayenne sauce add a splash of vinegar but who bothers to roast cayenne peppers (i mean how do you think the peppers got in the dang bottle any ways) great taste a little too much work for me so I modified but it was awesome, THANKS FOR SHARING!!

Deep fry disjointed wings at 350 for about 8 minuets until they are crispy. Scoop out the wings while the wings and put them in glass bowl and pour Texas Pete mild or hot or mix them together and pour it over the hot wings. After they cool down freeze them and let them age three days before you microwave them. You can add sweet mealted butter to the wings just before you eat them. No cheating three days aging them. Cook the drums seperately as they take longer.

Durkees Franks hot sauce is the original base hot sauce that was used in the original recipe at nchors bar in Buffalo NY in the 60s. They did invent the "buffalo wing".

I am what the guys call me the wing lady. And to me Franks is for the garbage! I use Louisiana hot sauce, the flavor is awesome and the heat if you like hear is there. Enjoy football season!! And your wings!

Excellent recipe.. Love this sauce!

This is the best wing sauce recipe I ever made even though its the only sauce I ever made. I put about a cup of cayenne pepper instead of two and man was it hot. I felt like I was eating man vs food chicken wings. Awesome, especially for challenges.

Amazing! This sauce is definitely one of the best I have ever tasted, will get used alot around here, thanks!!