Buffalo Wing Sauce (December 2007) - original recipe by Barry L. Kramer
Preparation time: precook 1 hour
Cooking time: 5 minutes per batch
I was seeking to develop a buffalo wing sauce that doesn't have that overwhelming vinegary taste problem.
This one is very good (perhaps not perfect) and a little different from the "traditional" buffalo wing sauce in that it has a distinct tomato flavor and a hint of sweetness from fresh red sweet peppers.
Precook the following:
1 sweet red bell pepper
1 16-oz. to 28-oz. can of tomato puree
1. Wash and seed the pepper and cut it into 1/2" strips.
2. Put pepper strips, 1 cup water, and about 16 oz. of tomato puree into a saucepan and simmer, slightly boiling, covered, for about an hour until the peppers become very soft. Stir occasionally to prevent sticking or burning.
3. Cool the mixture somewhat, then put in a blender and puree it. This mixture is used to dilute the intense hotness of the second part of the recipe. It makes a lot, so I froze 1/2 cup portions in small bowls and put the frozen blocks into a freezer bag to be stored so it is easy to make individual batches of sauce after that.
To make individual batches of sauce
1T Sriracha Korean hot pepper sauce (image)
- put this in a 1/4 C measuring cup
3T Tapatio Mexican hot pepper sauce - fill the above measuring cup the rest
of the way up
1/2 t onion powder
1/4 t garlic powder
1/8 t fine ground black pepper
6T butter (3/4 of a stick)
1/4 C of the precooked pepper/tomato puree as prepared above.
1. Put butter, pepper/tomato puree, and hot sauce in a saucepan, then sprinkle the powdered ingredients evenly on the top (not in a lump).
2. Heat on very low heat, stirring continuously until the mixture is well-combined. Continue heating (barely boiling) to reduce it to the desired consistency, then remove from heat.
3. Serve on or with wings, mixing thoroughly before using. It separates readily.
Note: using 1/4 C of the pepper/tomato puree dilutes the hotness to what I
consider "medium." Use more for milder; use less for hotter. It can
be omitted completely but the sauce is extremely hot.
