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Wing Sauce: No Longer Primarily For Wings

By Edited Mar 25, 2016 0 0

The Anchor Bar in Buffalo, New York dished up the first plate of this delicacy way back in 1964. Teressa Belissimo, then co-owner for the bar, decided she'd fry some chicken wings and serve them all in a bowl red blend of hot sauce and margarine. To Lessen the heat of the dish, Belissimo presented the wings with bleu cheese dressing and a couple of celery sticks.


Stories differ in regards to how "Mother Teressa," as she's identified by appreciative residents of Buffalo, created her wings. Her son proclaimed it was a good gesture for bar patrons though her spouse claims that it was an accidental over-delivery of chicken wings that left her having a surplus. Either way, the world is glad for Mrs. Belissimo's contribution to cooking wizardry. The Buffalo wing has come faraway from its extremely humble bar-food beginnings and now graces tables all over the world.

The very first sauce had a basic mixture, but since its creation during the sixties, chicken wing sauce has produced a host of variations. From mild to hot, traditional to off-the-wall, the amount of wing recipes expands every day. You will find wing sauces which use soy sauce and ginger to get an Asian flair. Other ones incorporate fresh peppers, lime, and cumin for a Mexican style. Taste a few of the countless varieties available to buy; wings never need to be dull or boring.

Considering the fact that sauce is a separate aspect of the dish, there's no need to stick to chicken, either. Addictive wing sauce ought not to be confined to enhancing only one food; these versatile sauces go along with almost everything. Hamburgers, french fries, vegetables, pasta, and seafood all can benefit from a touch of wing sauce.


Many types of wing sauces mean a good deal of freedom for sauce/meat combinations. Think about the way the main ingredient will work with a wing sauce which is fairly sweet, for example, instead of one that goes heavier on the vinegar or pepper. Oilier wing sauces fit nicely with dry ingredients whilst more liquefied versions stand up efficiently to cooking in soups and stews. Listed below are some possibilities to look into.

Winged Shrimp:

Begin with enough olive oil to cover the base of a medium sized saucepan, about half a tbsp .. Cut a bell pepper, six ounces of mushrooms, and an onion into large pieces. Heat the oil inside of the pan and put in a tablespoon of butter. When the oil is heated, add the chopped vegetables and cook until they are tender, but aren't really done. Place in a single pound of cleaned shrimp into the veggie mixture and sautee until the shrimp become pink. Stir in only three tablespoons of wing sauce and mix in order to cover everything. Serve up together with rice.

Turkey Meatloaf with Wing Sauce:

Heat the stove to 350 degrees Fahrenheit. While your oven's heating, cut just one onion, a medium-sized carrot, and one stalk of celery in a finely diced blend. Add in the minced vegetables to a lb of ground turkey with just one egg, a tbsp . of Worcestershire sauce, in addition to a tablespoon of wing sauce. Blend in fresh or dried thyme, salt and pepper to taste, then include about a 3rd of a cup of bread crumbs; you need the blend to maintain its shape, but not become too dried up to stay together.

Form the blend in a loaf and coat with a combination of only half a cup of brown gravy together with a tablespoon of wing sauce or use the equivalent amount of tomato sauce plus that magic tablespoon of wing sauce. Bake at 350 degrees for an hour and a half.


Steamed Clams or Mussels with Wing Sauce:

Steam fresh clams or mussels until they open. While your shellfish are steaming, dissolve butter (how much depends on the number of clams are served) and add wing sauce to the melted butter. Add more wing sauce to have a strong "wingy" taste, or a smaller amount for just a subtle hint of it.

One of the greatest known local wing sauces is mumbo sauce, which originated in the Washington, DC metropolitan area. The fairly sweet and tangy taste is a must have condiment for fried foods, specifically chicken wings. Capital City Mumbo Sauce currently is the only merchant to commercially supply this well known condiment for mass usage.



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