Traditional wing sauce is 50/50 hot sauce and butter! The butter thins out the sauce and helps it stick to the wings without making it watery. Here, I replace the butter with chicken stock and roux (a small amount of butter mixed with flour).
| 1 | cup chicken stock |
| 1 | cup hot sauce (I like Valentino's) |
| 1 | tbsp butter |
| 1 | tbsp flour |
- Melt butter in sauce pan. Add flour and stir for one minute. Don't let it burn. Whisk in chicken stock and hot sauce to avoid lumps. Bring to a simmer to thicken.
- You can add some ground cayenne pepper or a small amount of extra hot sauce to make this even spicier. Add a crushed garlic clove for garlic wings.
Appetizers
| Nutrition Facts | ||||||
Serving Size 124.1g |
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Amount Per Serving |
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|
Calories 41 Calories from Fat
29 |
||||||
% Daily Value* |
||||||
|
Total Fat
3.2g 5%
|
||||||
|
Saturated Fat
1.8g 9%
|
||||||
|
Cholesterol
8mg 3%
|
||||||
|
Sodium
1734mg 72%
|
||||||
|
Total Carbohydrates
2.6g 1%
|
||||||
|
Dietary Fiber
0.2g 1%
|
||||||
|
Sugars
0.9g |
||||||
|
Protein
0.6g
|
||||||
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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