Best Spicy Buffalo Sauce Recipes

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE

Steps:

• Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
• Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
• Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
• Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

BUFFALO WILD WINGS SPICY GARLIC SAUCE

Steps:

• In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes.
• Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved.
• Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion.
• Cover sauce and chill until needed.

BUFFALO WINGS WITH SPICY BLUE CHEESE SAUCE

Steps:

• Cut the tips off the wings and discard. Cut remaining chicken wings in half at the joint. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a spicy blue cheese dip or dressing and celery sticks.
• SPICY BLUE CHEESE SAUCE: In a small bowl mix together all ingredients. Serve with chicken wings.

BUFFALO MEATBALLS IN A SWEET & SPICY ORANGE SAUCE

Steps:

• Place Ground Chuck in a large bowl. Mix the remaining ingredients in a separate bowl. Combine the bread crumb mixture to the Ground Chuck and mix well. Roll golf ball size meatballs and bake in a 350 degree oven for about 20 minutes, turning meatballs half way.
• Sauté the sambal and garlic in the 1 tablespoon canola oil for about 1 minute. Add orange zest and juice. Stir to combine. Add cayenne pepper and brown sugar. Stir to combine. Add chicken broth and bring mixture to a simmer. Reduce mixture by half. Add the crème friache and stir to combine. Add meatballs to mixture.

FRIED BUFFALO WINGS WITH SPICY, SWEET, AND UMAMI SAUCE

Steps:

• Pour the water into a large stock pot and stir in the salt, red pepper flakes, and chicken bouillon granules. Bring the mixture to a boil.
• Cook the chicken wings to the boiling water until no longer pink inside and the juices run clear, about 10 minutes.
• Drain the wings and set aside to cool until easy to handle, about 15 minutes.
• Whisk the flour, masa harina, paprika, 1 tablespoon of garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Press chicken wings into the seasoned flour until lightly coated; tap off excess flour.
• Heat canola oil and lard in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Working in batches of about 6 wings at a time, deep-fry the wings until deep golden brown, 10 to 15 minutes. Set the wings aside to drain on paper towels.
• Melt the butter in a large saucepan over low heat, and whisk in the hot pepper sauce, molasses, Worcestershire sauce, and 1 teaspoon of garlic powder. Remove sauce from the heat.
• To serve, stir the wings into the sauce, working in batches, until coated. Transfer wings to a serving dish to serve.

SPICY BUFFALO SAUCE

Steps:

• This is very simple!
• Melt butter.
• Pour 1 bottle Louisiana Hot Sauce into a mixing bowl.
• Stir in butter and whole package of italian dressing.
• Pour on chicken or wings- or just use as a dipping sauce!
• ENJOY!