Buffalo Style hot wings are one of my family’s absolute favorite homemade dinner treats! We’ve tried lots of store-bought wing sauces before, so I decided to make my own. I promise you won’t regret giving it a try because it’s as tasty as Franks Red Hot sauce but Homegrown and even better! Also, if you are curious about how we make our extra crispy oven-baked wings, let me know! Do you love all kinds of hot sauce? Learn how to make another really tasty version of Louisiana Style hot sauce for everyday use in my video - Fermented Louisiana Style Hot Sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KAR3xEI05Zg.html
That’s awesome! I actually am going to be finishing up the franks traditional recipe soon. It’s fermented just like franks does it and my daughter is doing the taste test. She loves them too!
I've lived in Buffalo my whole life. For sure Frank's or Frank's style. Cut it with pre-melted butter for wings that have been deep fried for 12 minutes @ 350 fahrenheit. Chunky blue cheese. Fries. Beer. Friends if you want to share.
@swahler34 now that sounds like one heck of an afternoon! I’m glad you like the recipe, nothing can beat a good crispy deep-fried wing in an amazing buffalo sauce!
My preference is for videos that take less than 15 minutes, but you put together a truly enjoyable experience. Frank's is my "go to" sauce, so thanks for having that as your standard. Keep up the good work.
I’m glad you liked it! I love franks as well, we use it all the time. If you try out the recipe, I love to hear what you think about it as well. Best wishes to you!
Very nice! I’m glad you stopped by! I have a fermented franks hot sauce recipe I’ll be putting out in the next couple of weeks too. I also experimented and have been fermenting some for almost a year! I’m waiting until exactly a year has passed to finish it. I’m hoping it tastes crazy good and is a really simple way to preserve them too!
If you like franks or hot wings, it’s well worth it! If you can make it a day or two in advance and let it rest in the fridge, the flavors really come out!
It was my pleasure to share, thank you for taking the time to say so as well. If you do give it a try, I’d love to hear what you think about it. It’s probably one of my favorites that’s quick and easy to do and really tasty!
You are so very kind! Thank you so much. I’m glad you like it and I really do appreciate you not only watching and subscribing, but taking the time to say so here. I have to tell you that’s one of my favorite hot sauces to make especially for wings. It’s so easy and it taste so good. If you make it, I’d love to hear what you think about yourself!
I’m glad you liked it, and if you try it out I’d love to hear what you think about it as well! I’m kind of the same way I make a lot of different kinds of hot sauces and experiment. Last year I was experimenting with a habanero pineapple hot sauce. I love fermented hot sauces, so that’s what I went with in that case, but I haven’t quite got the recipe right yet! I absolutely love hot sauce and salsa!
Very good video, love your four balancing tricks for life. I’ve tried boiling chilli flakes in corn oil and vegetable oil, simmering for 8 hours, then strain and bottle, cook your stir fry in this. Ayeee!! Will be sure to try this for wings for sure. Thank you
I love hot sauce I make them all the times when ingredients are in season, but this one looks very easy to make,thank you for sharing your recipe with us,love what you say at the end of each video. GodBless from Australia 🇦🇺
Hi again! This one is really easy to make and it’s quite good. I just ran out and my peppers are way behind this year so I’m kind of wishing I had at least frozen a few last year! Those four things have really helped me out life! it keeps me grounded, and it helps me to keep a positive attitude as possible with life gets a little strange!
It was my pleasure to share! This is actually one of our favorite sauces to use when we cook baked chicken wings. I will say the most surprising difference between this sauce and the original is that the original is much saltier than this recipe however, I would say the flavor is just as good. I’m a person that really likes salt, but surprisingly it doesn’t permit at all! If you give it a try, I’d love to hear what you think about it!
That’s awesome! Please do let me know what you think of the recipe and if you make any changes that you feel improve it, I’d love to hear about them as well I’m always on the hunt for the best hot sauce possible!
That’s awesome! I’m glad you liked it, and I really hope you like the recipe as well. I’d love to hear what you think about it after you’ve tried it and if you made me changes or think something should be added or taken away. Thank you so much for your comment, I really appreciate it!
Anyone who sees this i recommend adding a tsp of lime juice if you have it. If not still perfect, but the lime juice makes the cayenne more prominent and helps the flavors settle.
Two of my favorite things! A lesson from my main man Doc and hot chicken wings!!! Great video as always my brotha!! I legit dig every time you put one out! You do such as a phenomenal job!
It really is a beautiful color! It’s really tasty too! If you decide to make someone your own, let me know what you think of it if you wanted to add anything or change anything. I’m always looking up my hot sauce game!
I’m glad to hear it! I’m also glad you liked it as well. You get a try I’d love to hear what you think about it, we still make a lot of this every year, as we love, hot wings!
Howdy from Texas! It was my pleasure to share, and if you do try to make this recipe, I’d love to hear what you think about how it tastes and anything you decide it might need, or could be changed, or added to make it even better!
That’s fantastic! I always love hearing that. When you do make it, I’d love to hear what you think of it and any suggestions you have to make it even better as well!
I'm indonesian. This recipe reminds me of a chili sauce we have called sambal lampung. But iirc we don't strain the chili and garlic (I guess not to be wasteful?). Definitely going to do a side by side flavor taste now!
Howdy from Texas! Definitely leaving the peppers in leads to much deeper flavor! When I make my regular fermented hot sauce, I always leave the material in from the original vegetables. I think it adds a good depth to it myself. I’d love to hear what you think about the side-by-side comparison, and what you would do to improve it, or change it as well. I’m always looking to add and tweak my recipes for a great tasting sauce!
I’m glad it helped! If you decide to make it, I’d love to hear what you think about it and if you added or change thing in the recipe. I always love hearing what you guys think of this stuff!
And God bless you. The world has become such a big place, we need to connect with people and share what we know. You never know what skill you have that may be valuable to someone else. Thank you so much for being here!
I’m glad you liked it! I think it’s pretty good as well, I haven’t made a batch yet this year which is kind of unusual. I think I need to get on that ASAP!
Just watched this recipe twice, I am currently growing jalapeños, caynne, and regular peppers. I am going to make this sauce for Christmas gifts. Lol! Loved the video. Chucled a few times! It looks really easy to make. Did you use pickling vinegar 7%?
Lol yeah it’s all good fun! It is really simple! I did not, I used plain old white vinegar. You could definitely use the pickling vinegar though, you might just start with a slightly less amount and work up to the flavor you like. Thank you so much for this wonderful comment, and I hope everyone loves their Christmas gifts!
Lol thank you so much! I’m glad you like the video too. If you decide to get this recipe, I tried love you do you think about it as well! Thank you so much for your comment!
I like the way you think! A good bit of heat on a wing is excellent, but I never really thought about thicken the sauce using cayenne pepper. Brilliant!
I’m sure that the hot sauce you made was wonderful! If you do decide to give this one a try though, I’d love to hear what you think. Especially if you decide to add some thing or take something away. I can always learn something new that I hadn’t thought of before and I appreciate that!
You can cook it in a lot less vinegar, that way you are going to have a creamy consistency, you always can add a bit of vinegar if you like it a bit liquid.
That’s a fantastic tip! One of the things that is tricky about hot sauces is getting the consistency that you want along with making sure that the pH is shelf stable. Particularly with things like Frank’s red hot sauce, the ginger to saltiness ratio, it’s a little difficult to pin down. I like this idea of using lesson adding more later if you need it. Thank you so much for sharing!
Absolutely my pleasure! If you decide to make someone your own, I’d love to hear what you think about it too. It’s always good to hear other peoples opinions, it helps improve what I get to eat at my house!
Hi there! It’s called Zoom gum. Some people don’t like to use it. I very rarely use it, but it works very well and I really do mean what I say. A little bit goes a really long way with that stuff! I hope that helps!
It absolutely would! I don’t believe it will alter the flavor too much, but I would be careful not to overdo it for sure. Just like anything else when using cornstarch start with a little and work your way up. I’ve never tried it, but it seems like it would be just fine. I’d love to know how it works out for you if you do though!
Love this recipe. Looks delicious. Just ordered cayenne pepper seeds and will grow it this year. Thanks so much for the tutorial. But where's the oven fried chicken recipe?🤔😁
That’s fantastic! It really is an excellent sauce and it’s really good on wings too. What’s funny is you’re actually the first person to ask about that recipe! I’ll definitely consider putting something together for it and posting it up as a follow up. I also have the other version of this sauce video filmed as well. I just need to edit it and get it up on RU-vid. Thank you so much for your comment! If you do end up making it, I would love to find out what you think of it!
Fantastic! I’d love to hear how they turn out for you. Have you ever grown them before? Peppers are really a neat plant because they are pretty easy to grow once you get them going. They’re not as finicky and susceptible to as many diseases. It say tomatoes or something like that. If you have any questions when you get them growing, just let me know, I’d love to help you if I can, with any questions, you have about the peppers!
@@TexasGardenDoc I've grown jalapenos and sweet peppers. I've successfully gotten a habanero to transplant outside and multiple sweet pepper varieties this year. But never tried to grow this type. I can't wait.
Very cool! They are quite prolific, and one plant to put out lots and lots and lots of peppers. I wish you the best of success with it, and I’d love to hear how it turns out for you!
Usually a few months of you are picking it fresh from the garden. It really depends a lot on how big of a piece it is or if it’s damaged. A bigger piece will last longer something that is damaged or small may not last as long. Hope that helps!
Out of curiosity, does it ruin your pot? Or make the next 10 things you cook in it spicy? If so any cleaning tips? Thanks for the video, I am re-invigorated to try this again!! First and last batch i ever made ruined a pan, pepper sprayed everyone out of the house and almost caused a divorce. LOL
Oh my goodness! It sounds like your last experience was not that great at all! I haven’t had any problem with it ruining a pot. Did it scorch the pot or stain it, what happened to it? Mine come up clean every time and I don’t have much of an issue with lingering taste or smell either. I will say the bottle that you store it in will contain that spicy taste and smell if you don’t soak it in vinegar, water and soap, several times, and let it sit. I usually gas the house to when I cook this inside, so I try to do it when no one‘s home and won’t be home for a while, or I have a electric hot plate. I can do it outside as well which is probably the best bet. I hope that helps and I hope you can keep your marriage together as well, lol if you have any other questions or problems, let me know maybe we can figure it out!
@@TexasGardenDoc Thanks Doc, all great tips. Not really sure about the pot, maybe it was cheap or Teflon coated, I don't remember. I will keep you posted and thanks for the link for the bottles.
@user-hn9bu3lp1s it might have been the acidity that ruined it then. I was thinking maybe it got too hot for too long or something like that. Everything I use as either old aluminum pots, or stainless steel pots, and I haven’t had much trouble with those so hopefully you won’t in the next round!
Now that would be some spicy spicy sauce! Lol. I actually made it with some.7 pot peppers last year. I only use the rind and none of the seeds or ribs were in there with it, and it was still extremely hot, but extremely tasty as well!
It can absolutely be very potent when those oils get into the air! For me, it doesn’t bother me too much and this kind of recipe with these peppers but I always make sure to do it when the family is gone because they do definitely respond to it. Really great piece of advice actually thank you!
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That’s great! Definitely give it a go, and I’d love to hear your results and any changes and additions you make too! The vinegar is what I’ve played with the most to try to get it close. There’s definitely a fine balance between the taste of the original between vinegar and the Cayenne flavor. Since this isn’t a fermented recipe, you don’t quite get the signature cayenne flavoring as much. I’d love to see what you come up with, though, so I hope you share!
