Buffalo chicken issues

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ingestiblebulk

Assistant Cook
Joined
May 16, 2010
Messages
18
i've been trying to make buffalo chicken strips, but i'm having a lot of trouble making them spicy at all. i'm making breaded fried strips. at first, i tried using the recipe on the bottle (texas pete), mixing the hot sauce with butter. that was so unspicy that i didn't even feel the slightest sting. next time, i tried to go all out: i put hot sauce into the egg, spices into the flour, and spun the strips in pure hot sauce. still, i got very little heat out of them. what do you do?
 
Add some hotter sauce to the TP. Get some Tabasco.

I use Frank's and add Tabasco for buffalo wing sauce. Frank's also makes a hotter version of their sauce.
 
Just find a hot sauce that you like. If you're into SUPER hot - look for something with Habenero peppers in it.

If nothing off the supermarket shelf appeals to you, some of the Buffalo Wing-theme restaurants sell their sauces by the bottle, & believe me, some of them are SUPER HOT. We frequently purchase wing sauces from the "Buffalo Wild Wings" restaurant near us. Have certainly found a number of those hot enough.
 
Yes, Uncle Bob brings up another important point - pre-cooking seasoning.

When I make wings, I cover them liberally with granulated garlic, crushed red pepper flakes, ground cayenne pepper, dried oregano, chili powder, & Monterey Grill Chicken Seasoning, before baking/roasting them. When done, then I toss them in whatever sauce I've chosen to make that time.

Have never had a problem with them not being spicy enough, unless less spicy was my aim.
 
Cayenne Pepper....

On the Raw Chicken....
In the Breading/Flour Mixture.....
On the Chicken as it comes out of the fryer.....
In the Hot Sauce Butter Mixture.....

Have Fun!!!
 
Get yerself a hot sauce:

1848-2T.jpg

That'll do it... :devilish:
 

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