Geezer Wing Sauce

A fantastic variation on a classic Buffalo wing sauce.

Course Appetizer

Cuisine American

Keyword Buffalo wings

Prep Time 15

Cook Time 45

Servings

Calories 640kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

6 ounces Frank's RedHot sauce
8 tablespoons unsalted butter one stick
1 tablespoon white vinegar
¼ teaspoon celery seed
½ teaspoon cayenne pepper
½ teaspoon dried red pepper flakes
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
½ teaspoon Worcestershire sauce
4 teaspoons your favorite hot sauce use a flavored hot sauce or just add more Frank's

To make the sauce, combine all ingredients in a small saucepan over medium heat. Stir until the butter is melted. Keep warm until ready to use.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Stir sauce again before using.
Toss wings in sauce. Click here for our guide on how to sauce your wings.
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.

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: 2:1

For a hot sauce: 1:1