I didn’t have bottled Buffalo Wing Sauce so made to Buffalo Chicken Wing Sauce from this site without adding additional cayenne or vinegar. Served w iceberg lettuce as a wrap, thinly sliced celery and green onion, and with Ken’s chunky blue cheese dressing. Yummy!Next time I used homemade Buffalo Chicken Wing Sauce from this site using Louisiana Hot Sauce (much more mild than others) - do NOT add cayenne
Delicious and easy! With canned chicken and my fresh chives substituted for the green onions, I had everything on hand. To me, the lime juice is the key - I used bottled as I didn’t have fresh limes. I have made this before with chicken breast cooked overnight in the slow cooker and it’s delicious that way, as well!
This has very good flavor, although I didn’t think there was enough sauce for my sauce-loving husband, so I added a can of chicken broth. It was a little soupy, so I thickened with flour, but it made it perfect over pasta (I didn’t have egg noodles). Of course the key is getting a good browning on your chicken which gives the sauce it’s flavor. I also added a bit of sugar, as I used a dry Traminette which made the sauce somewhat acidic (the author didn’t specify, but most Riesling’s in the US are sweet). This was delicious and a definite make again!
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