The last time we fixed these we used the store brand wing sauce. Mrs J complained that it seemed a bit rich, and I agreed. It seemed greasy to me on top of that. In general, though, I liked the hot wings concept and decided to give them another whirl today.
I read through a dozen or so recipes for wing sauces for ideas and came up with a recipe that seemed to pass muster. I went with the basic recipe: 1/4 C hot sauce, 1/4 C butter and added a few tweaks. I added another 1/2 t of paprika, a splash of balsamic vinegar, a little red wine vinegar, a half T of brown sugar, and a full T of chili sauce-the stuff that looks a lot like ketchup. I had Heinz chili sauce on hand so that’s what I used. I saw some recipes that called for ketchup.
The overall heat of the sauce is determined in large part by the choice of hot sauce you make your sauce with. I used the store brand hot sauce that was pretty mild. I’m sure bar fights have broken out over what is the correct hot sauce to use but I’m not all that picky. Naturally, a good measure of cayenne along with the paprika will have an impact. More or less sugar or vinegar will take you in a slightly different direction. I would bet that my next batch of wing sauce won’t be the same as the one I turned out this afternoon. That is half the fun of cooking.