This right here is one fantastic bottled Buffalo wing sauce. Heritage Fare hit this one out of the park, big time. Just the right Buffalo flavor, just the right amount of heat. And Heritage Fare Buffalo chicken wings sauce has just the right consistency, too. And that’s just as important as taste. Doesn’t matter how great tasting a sauce is if it all ends up at the bottom of a plate, and not on your wings!
Great Classic Buffalo Flavor
I can’t recommend Heritage Fare Buffalo wing sauce enough. I loved it. Sure, you can make a Buffalo wing sauce at home easy enough, but you’re going to have a hard time beating the taste and convenience of it right out of the bottle.
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
Sure, you can make a Buffalo wing sauce at home easy enough, but you’re going to have a hard time beating the taste and convenience of it right out of the bottle.
Prep Time1 hourhr
Cook Time45 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Buffalo wings, wings
Servings: 6
Calories: 503kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
I’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, especially since there are so many different ones. I picked up a bottle of TGI Fridays Buffalo wing sauce and quickly got to making a batch of wings. This is not a thick Buffalo wing sauce, but instead it’s quite thin. A bottle goes a long, long way. It’s a mild sauce so you get great Buffalo-style flavors but without a lot of spiciness. I would say it’s a good standard Buffalo wing sauce, perfect for a crowd since you don’t have to worry about it being too hot.
A Real Crowd Pleaser
TGI Friday’s Buffalo wing sauce isn’t just great on wings, either. It makes for a perfect dipping sauce for chicken fingers or nuggets. If the sauce is too thin just warm it in a sauce pan. Then whisk in just a bit of flour. Not much, but just enough to thicken it up.
Buffalo Wild Wings has had a hot Buffalo wing sauce on their menu for some time. This isn’t that. This is more. More heat. Much more. And yet, it tastes great. The heat is strong, it almost overpowers the flavor, but it doesn’t. I actually really, really enjoyed it which surprised me because I’m not usually into overly hot sauces. If this sauce was just about the heat I wouldn’t have enjoyed it as much.
Spicy. Hot. I warned you.
Buffalo Wild Wings Wild wing sauce sauce is not the for faint of heart. But I’d urge you to ask your waitstaff for a taste next time you’re at a BW3s. Or just order a bottle and take the plunge in the privacy of your own home. Remember, it’s not as embarrassing to scream “OMG! That’s hot!” at home.
I keep a bottle of this sauce on hand for any time I run across a recipe (such as my Buffalo Turkey burgers) that calls for Buffalo wing sauce.
For the record, I apparently live in a cave. Where there’s no news from the outside. So I hadn’t heard of Chef Hak before I picked up a bottle of Chef Hak’s Buffalo wing sauce. Since then I’ve found that he’s a health-conscious person, with a large line of prepared foods and sauces. And it shows that he is focused on flavor, too. Because this is one tasty sauce. You’d might not even know or think about that other stuff. And don’t worry, it’s a nice middle-of-the-road-spicy sauce. Not too mellow and not too over-the-top.
One Tasty Sauce
Chef Hak’s Buffalo wing sauce is a tad bit on the thin side. Not so thin that it won’t stick to your wings. But, if you like your wings super sauce I’d suggest that you have bit of extra sauce in a lil bowl on the side for dipping your wings if you get the urge.
I admit, not everything in this sauce screams Cajun, but these Cajun Buffalo wings are so darned tasty I didn’t care. Everything I love is in this sauce which explains my addiction to it. I cannot stop eating wings tossed in it. A little heat, lots of (yummy) garlic, and just the right amount of traditional Buffalo flavor, this sauce is a real winner.
Amazing Flavor in Every Bite
If you want your Cajun Buffalo wings to be even more on the spicy side, use Frank’s RedHot Hot Buffalo Wings sauce. Or go with mild for less heat. I opted for less heat this time and really enjoyed it. Not every wing sauce has to sear the roof of your mouth.
Sometimes it’s the easy, simple things that taste the best. These Buff-a-cue wings came out fantastic. The sauce takes literally no time at all to make. And it’s totally up to you how to ‘make it your own’. Use a spicy BBQ sauce. Or a smoky one. Or a bourbon-flavored one. Whichever you prefer. Change it up from day-to-day. Ditto the Buffalo sauce. Mild one day. Crazy hot the next. Do you. You can’t go wrong with these wings.
Wing Bar
These Buff-a-cue wings would be great for a crowd. You can set up a variety of wing stations, each with a different flavor. Without breaking the bank or spending a lot of time making sauces. It’s an easy way to satisfy those like have a sweet tooth. And those that like it spicy. So grab a few bottles of BBQ sauce and a few bottles of Buffalo sauce next time you’re at the store, and get to making some great wings!
There’s probably a story behind where this Geezer Wing sauce got its name. I don’t know the history. But what I do know is that this is one fantastic take on a classic Buffalo wing sauce. This sauce is absolutely packed with flavor. There’s a lot of great stuff in it, along with a good bit of heat. Not too much, but you’re gonna notice it.
Stir It, Stir It Good
Butter likes to separate in Buffalo wing sauces as it sits. So before you use this Geezer wing sauce on your just-cooked wings, give it a good stir. Get that butter good and mixed in.
More Heat
If you like your wings hotter, use your favorite hotter hot sauce. Adding a bit more cayenne or red pepper flakes will kick it up some more too. Just don’t add anything that’ll hide the great flavors in this sauce. It’s a real winner.
Note: I prefer to NOT toss deep-fried battered wings in sauce as it knocks the coating off the wings. Instead, I prefer to dip the wings in the sauce or brush it onto the wings.
Notes
In general, the ratio of butter to hot sauce is as below:For a mild sauce: 3:1 (i.e. 3 parts butter to 1 part hot sauce)For a medium sauce: 2:1For a hot sauce: 1:1
I love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!
Smoked Just Right
I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more.
I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.
This Is The Way. Or Ways.
After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.
Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.
Smoked and Fried Buffalo Wings 1 Way
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
Serve wings naked, without sauce.
Smoked and Fried Buffalo Wings 2-4 Ways
Combine the wing coating ingredients in a shallow bowl or pie plate.
Lightly toss the wings in the mixture.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
If serving 2 ways, serve the wing naked, without any sauce.
If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
Serve hot!
Notes
Serve with your favorite dipping sauce on the side, if desired.
Last time I didn’t like a sauce from Legend Larry’s was never. That’s because the fine folks there don’t mess around no matter what flavor we’re talking about. Like these Legend Larry’s mild Buffalo wing sauce wings. They are packed with flavor. No boring wings here. Classic flavors amped up a bit. Deliciously good, and with a little kick to boot. This is a great sauce that makes for great wings.
The Perfect Amount of Heat
Legend Larry’s mild Buffalo wing sauce wings do have a bit of a kick to them. Oh, don’t get me wrong. It’s not a crazy hot sauce by any stretch but you will get that cayenne kick. If you’re serving this at a get-together you might wanna just let folks know it’s mild. Not medium. And definitely not scary hot.
If I am serving my wings with Ranch or blue cheese or some other sauce, I use these little sauce dipping cups. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!
I’m pretty sure that if you make your own wings at home, by law, you have to have a few bottles of Anchor Bar Hot Buffalo wing sauce on hand at all times. The medium heat version is a great sauce to serve a crowd. But sometimes someone, maybe you, maybe not, wants some more kick. Well, say hello to the Anchor Bar hot Buffalo wings sauce. Same great flavor, more heat. Win!
Great Flavor without too much Heat
I wouldn’t call the spicier version of the classic sauce over-the-top spicy. It’s a great sauce with a great kick. It hits you then it sneaks off, leaving you with great flavor and great wings. Anchor Bar Hot Buffalo wing sauce wingsare really good. Finger-licking good. Get a few bottles and keep some on hand at all times. It’s the law!
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
