Buffalo Basting

[CooksQuest]

Diverting somewhat from Saffy's helpful thread for a chicken wing coating, I am looking for a "buffalo" wing hot sauce (not a honey/garlic, mustard, soy or other sauce, but a simple hot sauce).

Here's my dilemna. I like to buy wings from my local butcher, cook 'em on my pizza stone in a convection oven (avoiding frying) and then toss in a hot sauce followed by a quick broil or charcoal grill. I can't quite get the flavor that you can find in any good pub.

Since I would like this prep to be quick, I don't mind purchasing the sauce. So...

1) any recommendations on a commercial brand of hot sauce that approximates the "pub" taste you find on buffalo wings; and/or

2) any ideas for a quick homemade prep?

Thanks in advance.

[tommy]

dude, Frank's hot sauce does the trick. search on franks, and you might find some recent discussion as well.

[tommy]

dudeplicate.

while i'm here, click me go numb.

[Dave the Cook]

The starter sauce I use is:

4 parts butter

2 parts pepper sauce (originally Tabasco, but see the thread on hot sauces)

1 part red wine vinegar

This is the basis for almost all wing sauces and glazes, dating back to the Anchor in Buffalo. You will often see vegetable oil substituted for butter, other acids for the vinegar and somtimes a form of sugar or gum to help the glaze stick.

[CooksQuest]

Excellent. Thanks. I will try Frank's, as well as Dave the Cook's mix. You know, that thread Dave referenced got me thinking I should restock my Cholula.

[wawairis]

Equal parts of hot sauce (I usually use Frank's) and butter. Toss to coat...

[tommy]

it should be noted that butter, while obviously adding texture, decreases the heat. i use practically none, as i like 'em hot.

i throw in some tabasco, and sometimes a bit of vinegar, which i think accents the heat nicely. but it's mostly from the bottle for me.