{"id":2545,"date":"2015-01-29T22:21:19","date_gmt":"2015-01-30T06:21:19","guid":{"rendered":"http:\/\/www.westsidemommy.com\/site\/?p=2545"},"modified":"2016-04-12T21:33:41","modified_gmt":"2016-04-13T04:33:41","slug":"buffalo-wing-sauce-roundup","status":"publish","type":"post","link":"https:\/\/www.westsidemommy.com\/site\/buffalo-wing-sauce-roundup\/","title":{"rendered":"Buffalo Wing Sauce Roundup"},"content":{"rendered":"

\"wingsauce_feat\"<\/p>\n

The Superbowl<\/strong><\/a> is right around the corner. It isn’t just about football. It’s also about commercials, half-time shows, the Puppy Bowl<\/a><\/strong>, and FOOD<\/strong><\/a>!<\/p>\n

My current obsession is making homemade restaurant-style hot wings. Every time I make them, it’s an experiment. Recently, I tried three different \u201cbuffalo style\u201d hot wing sauces.<\/p>\n

First off, instead of frying wings, I decided to be lazy and try the baking method. I baked 30 chicken drummettes (no, they are not wings, but for the purposes of this post, I will use the words interchangeably because no one says “hot drummettes”). I use Rosie\u2019s organic chicken<\/strong><\/a>, which I buy at my neighborhood Sprouts<\/strong><\/a>.<\/p>\n

After baking the chicken in a 400 degree oven for 40 minutes, I seasoned them all with Tabasco Spicy Salt<\/a><\/strong>. Then, I dipped them in melted butter and slathered them with the following sauces:<\/p>\n

\"franks\"<\/a><\/p>\n

Frank’s RedHot Buffalo Wing Sauce <\/a>\"\"<\/strong><\/h2>\n

This is the \u201coriginal\u201d sauce brand<\/strong> used when \u201cbuffalo wings\u201d were first named. The original sauce is Frank’s RedHot Original Red Hot Sauce<\/a>\"\", which I\u2019ve used in the past. This one is thicker and sticks to the chicken more than the regular hot sauce. In my opinion, it\u2019s not hot enough, but it\u2019s still pretty good as far as getting that familiar restaurant flavor.
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