I found a great recipe for chicken buffalo dip. I wish I could take credit for it, but it tastes delicious nonetheless.
Buffalo Chicken Dip Recipe
There is a recipe with a history and tradition of chicken wings that originated in Buffalo, New York. They are called Buffalo wings, although it seems that the residents of this New York City call them simply wings, chicken wings or hot wings, since they are seasoned with a spicy sauce. The sauce can also be called by different names, including Buffalo sauce or Buffalo wings sauce.
There are many different recipes or formulas to make this sauce, the basic and primordial thing is that part of a hot sauce made with cayenne or chili and is complemented with butter. It can be this simple combination, and from there each cook incorporates spices or aromatic herbs to provide a different touch. Buffalo sauce is generally quite liquid, so it can also be thickened. We prefer it this way, precisely so that it impregnates the food with which it is going to be served.
Of course, Buffalo sauce is made especially to enrich chicken wings (we will soon show you our Buffalo sauce chicken wings recipe), but once you make your sauce and try it, you will surely find other dishes to add it to. It should be noted that in the commercial or restaurant versions, there are usually three types of Buffalo sauce to accompany the fried wings, that is, with three degrees of spiciness. You can also play with the degree of spiciness according to the chilli sauce you use and what you complement it with.
In the market we can find many types of spicy sauces, most of them are very hot, and they soften when you add butter, you can also add vinegar or water. If you make the buffalo sauce from a chilli sauce, which is usually quite liquid, the more you add to soften it, the more liquid it will be. There are different options to thicken it, from reducing it to a low heat, to adding a pinch of corn dissolved in water, another option is to add some Xantana, now that it is so handy in the domestic kitchen (and generally all commercial sauces have this thickener).
But we insist, it is not essential to thicken it as we like it, as it is more liquid it will slip, and if the Buffalo sauce is very spicy, there will not be as much left on the surface of the meat. As we are more used to making wings with icing, we like the sauces to be juicy as well as tasty.
You know that the basic ingredients to make Buffalo sauce only require hot sauce (in Buffalo it seems that they usually use the Frank’s brand, but we don’t know it) and butter. The proportions may vary to taste. Now, here is one of the Buffalo sauce recipes we make (enough for a little more than 1 kilo of wings), and the alternative for those who do not have hot sauce, but do have a hot pasta, such as Harissa or GochuJang.
60 grams of butter
150 grams of hot sauce (130 grams of water + 20 grams of Harissa)
1 c/c garlic powder
1/2 c/c black pepper
1 c/c celery salt (or common salt)
1 c/s of English sauce (Lea & Perrins)
1 w/w brown sugar (optional)
a pinch of Xantana (optional).
Put the butter in a saucepan and melt it over a moderate heat. When it is liquid, add the hot sauce or hot pasta preparation, garlic powder, pepper, salt and Worcestershire sauce. If you wish, add the sugar as well.
Mix well with the sticks until all the ingredients are integrated, and take temperature. Simmer the sauce for 10-15 minutes. If you wish to thicken it a little, add a pinch of Xantana and dissolve it quickly with the sticks, cook for another 10 minutes and then remove from the heat.
The Buffalo sauce will be ready to season the chicken wings. It can also be stored in a jar with an airtight lid, and kept in the refrigerator until use, it can be kept for approximately two weeks.
We hope you like it.