The wife and I got a deep-fryer as a wedding gift and I made wings for the first time tonight. Had some hot sauce that was a wedding favor back in November. Good flavor, nice heat, very good.

My thing is, I want a mild-medium sauce that is creamy rather than watery and I don't just want to mix hot sauce with ranch dressing. Does anyone have any good sauce recipes or know of a good, creamy sauce with some kick to it? I considered purchasing a bottle of the Quaker Steak and Lube Arizona Rance sauce but it's pricey, as, I'm sure, BW3 bottled sauces are. Hammb, I'm counting on you to be the first to reply!!!

Just as a point of interest, I just started at BW3 down here in TN, and one bottle of sauce on its own isn't overly expensive. I want to say it's $3-$4. Not saying this to try to get you to spend money within the corporation, because I certainly wouldn't see any benefit from you buying a bottle of sauce in Ohio. I don't know how that compares to the prices of sauce at Quaker Steak though.

If it were me, I'd consider buying a little somewhere and trying my hand at making my own as well.

Sorry I didn't chime in earlier to fulfill your expectations VDub, but I'm really not sure what to tell ya. I don't think I've ever HAD a creamy wing sauce, so I really wouldn't even know where to begin.

The basis for the original wing sauce is Frank's Red hot. It is basically just Frank's Red Hot + Butter. That's the base wing sauce that we all know and love. It's what was created at the original Anchor bar, and it's what is emulated at most wing joints across the country. When I make it I crush about 10-15 cloves of garlic, and simmer with the garlic for awhile, before then straining into the bottle. This is my version of the BWW Spicy Garlic, and I think it's MUCH better than theirs.

What I'm not sure of is 1) How to make a creamy sauce, or 2) How to make a milder sauce. Adding heat is simple...just add some other powders/sauces that are hotter than the base Frank's. I'm not sure what places really do to cut the heat and make a milder sauce though? Frank's is basically vinegar and spices, so I suppose maybe you could cut it with more vinegar? Perhaps some sugar to balance the heat and take some of it away?

As to cream, I really don't know. You could always try adding milk or heavy cream to it, I suppose. Like I said, I've never had a creamy wing sauce, so I don't really understand what you're going for. If it's the mouthfeel of the standard sauces that you're looking for, like I said, that is just butter melted into the sauce.

I think the consistency I'm looking for is that of the Parmesan Garlic at BW3. I am looking for a good mixture of heat and flavor. Bear with me as I am new to the world of deep-frying!

Okay, Gotchya.

I haven't tried the parmesan garlic at BW3, but I think that it's probably not much different than a garlicky alfredo sauce for the wings, is it? I think it's probably not quite as thick as alfredo, but other than that I bet it doesn't differ that greatly.

Alfredo is pretty simple to make. It's Butter, Cream, and thickened with parmesan cheese. Obviously you could add hot sauce to it to get the spice you want. Garlic can be added as well. The only thing with alfredo sauce is that it is solid at refrigerator temps (and room temp, really). So you'd have to heat it up before putting it on the wings. I bet it'd taste pretty awesome though, especially with some hot sauce to kick it up a few notches.

Actually, Swig in Perrysburg does make a Spicy Garlic Parmesan that is pretty good. It's pretty similar to the Spicy Garlic sauce I mentioned above, but they add parmesan to that.

I think if I understand what you're looking for correctly I'd say just start with an alfredo sauce recipe, but don't add as much parmesan (that will keep it thinner). Then go ahead and add some hot sauce or whatever to get the kick.

Awesome...sounds great...and I HIGHLY recommend the Parmesan Garlic Sauce at BW3!