Figure we should kick off this blog with some appropriate dishes for the Super Bowl, so why not cover how to take your Buffalo wings to the next level? I took note of what various competitors did at the National Buffalo Wing Festival the last two years to make their Buffalo sauces taste even better than standard Frank’s, plus some extra research of my own, and distilled all of that down into this recipe. The result is a Buffalo wing that has the same basic Frank’s flavor we all know and love, but slightly smoother thanks to the butter, and a slightly more intricate flavor profile thanks to all the other ingredients.

Ingredients

• 1 bottle Frank’s Buffalo Wing Sauce
• 1 stick, unsalted butter
• 4 Tbs minced garlic
• 3/4 cup Chiavetta’s BBQ marinade
• 1 Tbs paprika
• 1/2 tsp red pepper flakes
• 1 tsp celery seed
• 1 Tbs Lemon Pepper Ms. Dash
• 1 Tbs prepared horseradish
• 1 Tbs minced pickled jalapenos

Instructions

1. Melt the butter in the sauce pan, once melted, add all other ingredients EXCEPT for the horseradish and jalapenos; simmer for 10 minutes over medium-low heat.
2. Add horseradish and jalapenos at the end.
3. Personally I prefer to grill my wings (propane grill, low heat, flipping every 15 minutes for about 45 minutes, usually by then the internal heat hits 180F). However you like to cook your wings, once they register 180F, give them a toss in this sauce, throw them back on the grill for 5 minutes to sear the flavor in, then toss them in the remaining sauce before digging in.

Yield: Enough for about 2 lbs of raw wings